Rating
Tantillo Recipes
Chicken Fajitas:
 4 boneless, skinless chicken breasts, pounded thin (1 1/2 pounds)
 2 yellow bell peppers, thinly sliced crosswise
 1 tablespoon Ancho Chili Dry Rub or a mix of salt, ground pepper & chili powder
 4 teaspoons Cilantro-Walnut Pesto
 Sea salt and freshly ground black pepper
 2 tablespoons Tantillo California Extra Virgin Olive Oil
 6 slices Bermuda onion
 Four 8-inch whole wheat flour tortillas, warmed
 2 red bell peppers, thinly sliced crosswise
 1 lime, cut into 4 wedges
Cilantro-Walnut Pesto:
 1/2 cup packed cilantro leaves
 1 teaspoon chili garlic paste, or Thai chili paste
 1/2 cup packed basil leaves
 1/2 cup walnut pieces, lightly toasted in a 350°F oven for 5 minutes
 2 teaspoons honey
 1 teaspoon freshly squeezed lemon juice
 1/4 cup Tantillo Balsamic Vinegar
 1 teaspoon minced garlic
 1 teaspoon Tantillo California Garlic Extra Virgin Olive Oil
 11/4 teaspoon sea saltFreshly ground black pepper
Chicken Fajitas:
1

In a mixing bowl, rub the chicken with the Ancho Rub and Tantillo California Extra Virgin Olive Oil and let sit in the refrigerator from 2 to 24 hours.

2

On an outdoor grill or in a nonstick grill pan, cook the chicken over medium heat for 3 to 4 minutes on each side. Grill the onion and bell peppers for 3 to 4 minutes, tossing frequently.

3

Preheat the oven to 350 degrees. Heat the tortillas for 2 to 3 minutes or in the microwave for 30 seconds.

4

Spread one tablespoon of the Cilantro-Walnut Pesto over each cooked chicken breast and slice.

5

Season with salt and pepper to taste. Place on sliced breast on each warm plate to serve.

6

Add equal amounts of the onion and peppers on top.

7

Serve with one warmed folded flour tortilla and a lime wedge, with a damp towel over the top to keep the tortilla moist.

Cilantro-Walnut Pesto:
8

Place all the ingredients into a food processor with 1/4 cup water and puree until smooth.

9

Store, covered, in the refrigerator for up to 5 days.

Ingredients

Chicken Fajitas:
 4 boneless, skinless chicken breasts, pounded thin (1 1/2 pounds)
 2 yellow bell peppers, thinly sliced crosswise
 1 tablespoon Ancho Chili Dry Rub or a mix of salt, ground pepper & chili powder
 4 teaspoons Cilantro-Walnut Pesto
 Sea salt and freshly ground black pepper
 2 tablespoons Tantillo California Extra Virgin Olive Oil
 6 slices Bermuda onion
 Four 8-inch whole wheat flour tortillas, warmed
 2 red bell peppers, thinly sliced crosswise
 1 lime, cut into 4 wedges
Cilantro-Walnut Pesto:
 1/2 cup packed cilantro leaves
 1 teaspoon chili garlic paste, or Thai chili paste
 1/2 cup packed basil leaves
 1/2 cup walnut pieces, lightly toasted in a 350°F oven for 5 minutes
 2 teaspoons honey
 1 teaspoon freshly squeezed lemon juice
 1/4 cup Tantillo Balsamic Vinegar
 1 teaspoon minced garlic
 1 teaspoon Tantillo California Garlic Extra Virgin Olive Oil
 11/4 teaspoon sea saltFreshly ground black pepper

Directions

Chicken Fajitas:
1

In a mixing bowl, rub the chicken with the Ancho Rub and Tantillo California Extra Virgin Olive Oil and let sit in the refrigerator from 2 to 24 hours.

2

On an outdoor grill or in a nonstick grill pan, cook the chicken over medium heat for 3 to 4 minutes on each side. Grill the onion and bell peppers for 3 to 4 minutes, tossing frequently.

3

Preheat the oven to 350 degrees. Heat the tortillas for 2 to 3 minutes or in the microwave for 30 seconds.

4

Spread one tablespoon of the Cilantro-Walnut Pesto over each cooked chicken breast and slice.

5

Season with salt and pepper to taste. Place on sliced breast on each warm plate to serve.

6

Add equal amounts of the onion and peppers on top.

7

Serve with one warmed folded flour tortilla and a lime wedge, with a damp towel over the top to keep the tortilla moist.

Cilantro-Walnut Pesto:
8

Place all the ingredients into a food processor with 1/4 cup water and puree until smooth.

9

Store, covered, in the refrigerator for up to 5 days.

Chicken Fajitas with Cilantro-Walnut Pesto