Reviewed: May 4, 2009

I thought this was GREAT, so did my husband and toddler. There were no leftovers! This is a keeper in my house.

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STRAWBERI

Cooking Level: Intermediate

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Reviewed: May 3, 2009

I decided to try this even though some of the ingredients are not "traditional" Southwest. My whole family loved these especially my hubby and my 8 y.o. They are scrumptious! My chicken marinated approximately 8 hours. The chicken turned out very flavorful and moist. None of my family thought the soy sauce was overwhelming. It gave a nice salty flavor to the meat. My veggies came out perfectly crisp tender. We served these in warm flour tortillas with sour cream and salsa. Definitely will try again.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: May 3, 2009

I made this recipe for a big family party this past weekend. The changes I made: *Increased the number of servings to 40 *Doubled the amount of marinade *Added cumin (a little less than equal the amount of chili powder) *Doubled the hot sauce *Substituted some of the lemons for limes and added it directly to the marinade *Let it all marinate overnight *Cooked it, marinade and all, in a big electric roaster. I can't tell you how wonderful this turned out! I received a great deal of compliments on this recipe. Cooking in the marinade and pulling the chicken out directly with tongs kept the chicken nice and juicy. While some reviewers thought theirs had a hint of "Asian" flavor, I didn't sense that at all. I will keep this around for gatherings of all sizes!

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Kelly M.

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Reviewed: May 3, 2009

My family loved this and asked that I make it again. I used Robync2's suggestion of cooking in the microwave. I recently purchased a deep dish baker and had no idea what to do with it (thought I had ordered a deep dish pie pan). The meat and veggies turned out great. The only thing different that I will do next time is use chicken breasts, or a mixture of chicken breasts and thighs next time. My chicken thighs were so fatty I had to drain off the fat before I could serve it. This is a wonderful, super easy, quick and delish recipe. Along with serving for family meals I plan to use it frequently this summer when friends come over for casual outside dining.

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Diane

Cooking Level: Intermediate

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Reviewed: May 2, 2009

We really enjoyed this. I can see myself making it a couple times a month, it's simple to whip up and the ingredients are things you probably already have. You'd never guess the mix of soy, vinegar and Worcestershire was in this tasty dish! I followed the marinade recipe exactly and used 2 sliced breasts, marinated for about 5 hours. Really great flavor. I'll probably add more hot sauce next time, about 1-1/2 teaspoons. As for the reviewers who poo-pooed this recipe because of the unconventional ingredients - I've got to wonder if they really made the recipe... while the flavor isn't hugely Tex-Mex and I wouldn't expect to be served this at any of the gourmet mexican eateries in Dallas, I could complete see this as a huge hit at the local bar & grill named as some sort of chicken wrap.

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susanhorndfw

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

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Reviewed: May 2, 2009

With a few changes this is a good recipe. First, I tripled the marinade for 5 large chicken breasts. Next time I will cut the amt. of worchester sauce and increase the chili powder or maybe add cumin. The meat was so tender. I also cooked the vegetables first seperate from the chicken as we like soft vegetables. Good starter recipe and with a few changes our family will use this alot.

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kajojozoka

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Reviewed: May 2, 2009

Good flavor, but both my husband and I thought it was just too dry. If I make it again I'd definitely make extra sauce!

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hgreene

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Reviewed: May 1, 2009

Yipes! This is a great recipe! The fajitas were super easy to make and great tasting. I followed the recipe exactly, marinated for 30 minutes, and they were fantastic.

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EmmasMomma

Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA

Living In: Gillette, Wyoming, USA

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Reviewed: May 1, 2009

These were great, and really easy, too. I did cook the chicken two minutes longer, because my pieces were quite thick. Even the three-year-old loved them. Thanks for a great, fast recipe.

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kambri

Cooking Level: Intermediate

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Reviewed: May 1, 2009

These were very good! I used a mix of red, yellow & green bell peppers and marinated the veggies with the meat. Very tasty!

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SUEPERS

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Vail, Arizona, USA

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Reviewed: Apr. 30, 2009

This was GREAT! I didn't use the soy sauce {I was out} and I used crushed pepper flakes instead of hot pepper sauce. I added the lemon juice and the vegetable oil to the marinate. I marinated 2lbs of chicken strips for 30mins at room temperature. I didn't cook these in a skillet; instead in the microwave for 15mins. I layered the onion and yellow bell pepper on the bottom of my Deep Dish Baker, added the chicken strips, cooked 15mins and let it rest for 5mins before serving to my family. Will use this Marinate at my Pampered Chef Shows. Thanks for sharing.

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ROBYNC2

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 30, 2009

We enjoyed this at our house but it was just average. However, I'm willing to keep it on to experiment with it! If you are serving it over rice, as some other reviewers suggested, double or triple the marinade to have enough sauce. I might leave out the lemon juice next time.

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Kelsi

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Reviewed: Apr. 27, 2009

Absolutely delicious! No more store bought fajita mixes for me. My husband went back for thirds.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Apr. 22, 2009

These fajitas really were amazing. I added the lemon juice to the marinade as a previous poster had suggested and it worked out well, although I am sure sticking to the recipe would turn out amazing too. Definitely worth a try!!

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auntietara

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Reviewed: Apr. 21, 2009

Made this exactly as directed only i went ahead and added some yellow peppers as well adds a little sweetness to the spice~!

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lil creamy

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Apr. 20, 2009

I tried this recipe because I realized I didn't have a fajita seasoning packet but was craving fajitas, and I think I may stop buying seasoning packets. I loved this marinade. The only changes I made were using lime juice instead of lemon, and putting it in the marinade. I served it with cheddar, sour cream, and tortillas.

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ErinOnTheMove

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Reviewed: Apr. 7, 2009

This was a really good recipe. I marinated it all morning and followed the recipe exactly except that I had to use white vinegar instead of cider. The only thing that I would possibly change is adding some cumin and maybe a bit more hot pepper spice. It was a little lacking in flavor for my taste, but it was great for my children because they do not care for the heavily spiced Mexican flavor. I might even would try dividing it so that my kids can have the more mild, and the adults can have the spicy! Definitely a keeper!

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loves2cook74

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Reviewed: Apr. 2, 2009

This was SO good, SUPER easy and everyone loved it! Definetely a keeper!

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4Barnums

Living In: Germantown, Maryland, USA

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Reviewed: Apr. 1, 2009

Not only were these too bland, I had a bad feeling about starting to cook the chicken before the veggies. It should have been the other way around. Even though the onion and peppers were thinly sliced, 3 minutes cooking time was in no way long enough to get them the slightest bit tender. I guess this is fine for someone who likes their vegetables REALLY crisp. By the time the veggies were adequately cooked, the chicken was overdone. I also ened up adding mushrooms and to make it more flavorful and more Mexican in taste; cheese sauce and salsa. Even after these alterations I think I've made far better fajita filling just by winging it.

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Tara

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Reviewed: Mar. 29, 2009

Not bad, but it needs salt! I will make this again for sure.

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VBHOKIE

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Pollo Fajitas

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