TIPPIN FAMILY FAJITAS

from Aaron Tippin and his wife Thea

Recipe

Ingredients:	2 lbs. chicken breasts or chicken tenders, sliced into strips Flour tortillas (we used flavored tortillas, like sun dried tomato and spinach) 3 onions, chopped medium (each onion is prepared differently) 1 jar D. L. Jardine's Fajita Marinade sauce (or any marinade you prefer) Grated cheddar cheese Olive oil Fresh basil and oregano, chopped For the Special Sauce: 1/2 cup Cabernet Sauvignon (or any red wine) 2 tablespoons Worcestershire sauce 1/4 to 1/2 cup white vinegar 2 tablespoons Liquid Smoke (optional)

Directions:	1. Marinate chicken strips in marinade sauce for about an hour. 2. Grill marinated chicken strips until seared on both sides. (The Tippins use an outdoor grill because they like the taste, but you can also grill stove top). 3. While the chicken is grilling, stir fry three rounds of onion in olive oil. The first round is cooked until they are almost black. Add the second onion right on top of the blackened onion and cook until they are just translucent. Add the third chopped onion to the same pan, and barely cook it. (The three variations of cooked onions add a marvelous depth of flavor.) 4. Break the cooked chicken into pieces and add it to the pan of onions. 5. In a small bowl, combine Special Sauce ingredients and add to the chicken and onions. Season with basil and/or oregano. The Tippins like to use both. Cover and let the flavors blend for a few minutes. 6. Place the fajita mixture on tortillas with grated cheese and roll them up. You can serve this with any of your favorite side items, like sour cream, salsa, guacamole, refried beans, etc. Serves 4.

Ingredients:

2 lbs. chicken breasts or chicken tenders, sliced into strips
Flour tortillas (we used flavored tortillas, like sun dried tomato and spinach)
3 onions, chopped medium (each onion is prepared differently)
1 jar D. L. Jardine's Fajita Marinade sauce (or any marinade you prefer)
Grated cheddar cheese
Olive oil
Fresh basil and oregano, chopped

For the Special Sauce:

1/2 cup Cabernet Sauvignon (or any red wine)
2 tablespoons Worcestershire sauce
1/4 to 1/2 cup white vinegar
2 tablespoons Liquid Smoke (optional)

Directions:

1. Marinate chicken strips in marinade sauce for about an hour.

2. Grill marinated chicken strips until seared on both sides. (The Tippins use an outdoor grill because they like the taste, but you can also grill stove top).

3. While the chicken is grilling, stir fry three rounds of onion in olive oil. The first round is cooked until they are almost black. Add the second onion right on top of the blackened onion and cook until they are just translucent. Add the third chopped onion to the same pan, and barely cook it. (The three variations of cooked onions add a marvelous depth of flavor.)

4. Break the cooked chicken into pieces and add it to the pan of onions.

5. In a small bowl, combine Special Sauce ingredients and add to the chicken and onions. Season with basil and/or oregano. The Tippins like to use both. Cover and let the flavors blend for a few minutes.

6. Place the fajita mixture on tortillas with grated cheese and roll them up. You can serve this with any of your favorite side items, like sour cream, salsa, guacamole, refried beans, etc.

Serves 4.