Chi-chis Chicken Fajitas Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
From: Brett Jones
In the last 17 years, Ive worked for a LOT of restaurants
:) My favorite trick was from Chi-Chis [ha! I NEVER signed that
non-disclosure agreement] .... the absolute best marinade for chicken
(we used it for our fajitas) is margarita mix. Yes, just go out and
find your favorite margarita mix (Mr & Mrs Ts is good) or a little
sweet & sour, put the chicken breasts in a shallow pan and cover with
the mix. Marinate at least overnight, preferably for 24 hours. NUMM!
Title: CHI-CHIS SWEET CORN CAKE
Categories: Veggies, Pudding, Untried, Posted-mm, Suzy
Yield: 8 Servings
1/2 c Butter or Margarine/softened
1/3 c Masa harina* see note below
1/4 c Water
10 oz Pkg.Froz.corn,thawed/drained
1/3 c Sugar
3 tb Yellow cornmeal
2 tb Heavy cream
1/4 ts Baking powder
1/4 ts Salt
MMMMM--------------------------GARNISH-------------------------------
Parsley, minced
Sliced chili peppers
Source: Gannett Newspaper 4/16/97 from Ladies Home Journal 7/96
Description: These cakes are reminiscent of Southern spoon bread.
1. Heat oven to 350 degrees F. Grease an 8-inch square baking pan.
Beat softened butter or Margarine in large mixer bowl until creamy.
Gradually beat in masa harina*. On low speed beat in water.
2. Process thawed, drained corn, in food processor, pulsing until
coarsely chopped. Stir into masa mixture.
3. Combine sugar, yellow cornmeal, heavy cream, baking powder and
salt in a small bowl. Stir into corn mixture. Pour into prepared pan;
cover with foil. Place in larger pan and pour boiling water halfway
up side of pan.
4. Bake 50 minutes until set. Carefully remove pan from hot water.
Uncover and let stand 15 minutes. Sprinkle with sliced chilies and
parsley.
* Masa harina is a flour made from corn. Milled by Quaker Oats (among
others), its available in Hispanic markets and by mail from MoHotta
MoBetta (1-800) 462-3220 USA.
From the recipe files of suzy@gannett.infi.net
Source from luhu.jp
In the last 17 years, Ive worked for a LOT of restaurants
:) My favorite trick was from Chi-Chis [ha! I NEVER signed that
non-disclosure agreement] .... the absolute best marinade for chicken
(we used it for our fajitas) is margarita mix. Yes, just go out and
find your favorite margarita mix (Mr & Mrs Ts is good) or a little
sweet & sour, put the chicken breasts in a shallow pan and cover with
the mix. Marinate at least overnight, preferably for 24 hours. NUMM!
Title: CHI-CHIS SWEET CORN CAKE
Categories: Veggies, Pudding, Untried, Posted-mm, Suzy
Yield: 8 Servings
1/2 c Butter or Margarine/softened
1/3 c Masa harina* see note below
1/4 c Water
10 oz Pkg.Froz.corn,thawed/drained
1/3 c Sugar
3 tb Yellow cornmeal
2 tb Heavy cream
1/4 ts Baking powder
1/4 ts Salt
MMMMM--------------------------GARNISH-------------------------------
Parsley, minced
Sliced chili peppers
Source: Gannett Newspaper 4/16/97 from Ladies Home Journal 7/96
Description: These cakes are reminiscent of Southern spoon bread.
1. Heat oven to 350 degrees F. Grease an 8-inch square baking pan.
Beat softened butter or Margarine in large mixer bowl until creamy.
Gradually beat in masa harina*. On low speed beat in water.
2. Process thawed, drained corn, in food processor, pulsing until
coarsely chopped. Stir into masa mixture.
3. Combine sugar, yellow cornmeal, heavy cream, baking powder and
salt in a small bowl. Stir into corn mixture. Pour into prepared pan;
cover with foil. Place in larger pan and pour boiling water halfway
up side of pan.
4. Bake 50 minutes until set. Carefully remove pan from hot water.
Uncover and let stand 15 minutes. Sprinkle with sliced chilies and
parsley.
* Masa harina is a flour made from corn. Milled by Quaker Oats (among
others), its available in Hispanic markets and by mail from MoHotta
MoBetta (1-800) 462-3220 USA.
From the recipe files of suzy@gannett.infi.net
Source from luhu.jp