The Chefs Black Book

CHI-CHI'S CHICKEN FAJITAS

Categories: Mexico, Restaurants, Poultry
Yield: 1 Servings
From: Brett Jones
In the last 17 years, I've worked for a LOT of restaurants :) My
favorite trick was from Chi-Chi's [ha! I NEVER signed that
non-disclosure agreement] .... the absolute best marinade for chicken
(we used it for our fajitas) is margarita mix. Yes, just go out and
find your favorite margarita mix (Mr & Mrs T's is good) or a little
sweet & sour, put the chicken breasts in a shallow pan and cover with
the mix. Marinate at least overnight, preferably for 24 hours.

Chi Chi's Mild Salsa

Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:15
Categories : Salsas Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cn Stewed Tomatoes (14 Oz.) -- sliced
2 Large Green onions -- snipped*
1 Large Ripe Tomato -- cored and diced
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Ds Tabasco=AE Sauce -- or to taste
Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato,
salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once
from heat. Put half of mixture through blender just to mince fine but not to
puree. Return to remaining half of mixture. Cool and refrigerate in tightly
covered container to use with a few weeks. Freezes well to use within 6=
months.
NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste,
freezing unused chilis to use in other recipes.