Chicken and Mushroom Fajitas

Chicken and Mushroom Fajitas For The Chicken and Marinade: 1 1/2 to 2 lbs Chicken Breast sliced in half lengthwise 1/3 cup cilantro chopped 3 garlic cloves minced Juice of 1 lime about 2 Tbsp 4 Tbsp olive oil 1/2 tsp cumin 1/2 tsp paprika 1 tsp chili powder 1/2 tsp salt and 1/4 tsp black pepper or to taste Other Fajita Ingredients: 2 large bell peppers cored and sliced into strips 1 medium/large yellow onion thickly sliced 1/2 lb mushrooms thickly sliced 4 oz Monterey Jack Cheese shredded 4 Strips bacon cooked & crumbled (or buy pre-cooked crumbled bacon) Serve with (same as Chilis): Small Flour Tortillas Pico or Salsa Guacamole or diced avocado, Sour Cream, Lettuce, Hot Sauce How to Make the Chicken: Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about 1/2" thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway. To Grill Chicken (the most authentic way): Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks. To Saute Chicken: Heat a large non-stick (cast iron is best - it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (3 min per side). Preparing Veggies: Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste. Assembling the Fajitas: Slice chicken into 1/4" thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted. Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.