Reviewed: Apr. 16, 2012

Loved it

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Reviewed: Mar. 11, 2012

The best chicken fajitas we have ever eaten! The lime, cinnamon and toasty potatoes make this an authentic Mexican dish. I add more cilantro, since I'm a cilantro fiend. A blk bean/mango salad-recipe on Bush Beans can, rounded out our meal. Thank you for this recipe.

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nancy

Reviewed: Jan. 22, 2012

such a different flavor! chicken and cinnamon! i liked it!

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soozanna

Cooking Level: Intermediate

Reviewed: Sep. 13, 2011

The cinammon provides a nice and different flavorful twist to the fajita. Nice and filling too. Now if I just had better tortillas to put the chicken in, but that's a totally different matter.

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Arymetore

Reviewed: Feb. 9, 2011

The only thing that really saved this dish was the potatoes...it was rather dry...we will try it again but with some small tweaks to the original recipe...

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Dumbee cooks

Cooking Level: Beginning

Home Town: Eveleth, Minnesota, USA

Living In: Cloquet, Minnesota, USA

Reviewed: Feb. 5, 2011

I am not one much for "interesting" tastes and was hesitent to try this, with the cinnamon but am glad that I did. I've made these a few times now and I think I like them better and better everytime. I cook my chicken in the slow cooker so it is really tender and easy to shred. Another thing that seemed odd to me was the potatoes and yet I love the extra touch. Yum!!!

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clarabelle

Reviewed: Jan. 20, 2011

Delicious, I'm 14, and I make dinner for my family once a week. I made it on monday and it was delicious! I followed the recipe pretty well, except I used more lime and green chile peppers with sprouted grain tortillas. 6 servings served about 4 of us, it went REALLY well. Definetly keeping this one

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Lexik721

Cooking Level: Expert

Home Town: Temecula, California, USA

Living In: Melbourne, Florida, USA

Reviewed: Jan. 18, 2011

Absolute delicious! I made this tonight for my boyfriend and myself and we are in LOVE! Neither of us could stop going on about how great it was. I made some revisions: -sprinkled the potatoes with some cayenne before baking -Cooked the chicken and potatoes at the same time @ 400 but took the chicken out at 20 mins and the potatoes out at 30. - -Added almost a full bunch of chopped cilantro right before removing the chicken/jalapeno/onion mixture from pan -Used the juice of 2 limes -Used jarred jalapenos, about 2 TB Absolutely delicious!

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Kem

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Collegeville, Pennsylvania, USA

Reviewed: Dec. 20, 2010

Amazing...made the recipe without the jalapeno peppers because of my kids and reduced the chicken cooking time. Served with homemade guacamole. Yummy!!!! This is by far the best fajitas recipe I've tried!

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Amelie

Reviewed: Oct. 21, 2010

I cut one potato into small cubes and baked in pan sprayed with pam. Added salt and pepper and cooked for about 45 min. I grilled 2 chicken breasts on the BBQ. I removed the chicken from the grill, added garlic powder and cinnamon. Set aside. Then I sauted red onion, yellow bell pepper and garlic in oil in a wok. Added chicken, fresh cut mushrooms, cayenne pepper, 3 tbs of red taco sauce, a handfull of pickeled jalapenos (not as hot as fresh but flavorful), and 4 diced pickled red peppers. Add the chicken and lime juice and sautee for about 1-2 more minutes. Garnished with sour cream, spinach, tomatoes, and cheese. Plenty of flavor. This meal was all natural with no preservatives... (except the tortillas which I use low calorie "FLat-Out" wraps that are only 90 cal/9 gm of fiber, & 9 gm protien

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