December 10th, 2010
# 11:19 am
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Brunch for My Wife – Mushroom Jack Fajita
I stayed home this morning to cook brunch for my wife. The menu: Chicken Fajita a-la Chilli’s. I tried this recipe before, and it was great. So, this is a re-run with a few modifcation. I will not list the whole recipe, but only the modification.
Here is link for the recipe: Linda’s Mushroom Jack Fajita.
The changes that I made:
- I use ground chicken instead of chicken breast. It was still halve frozen, so I put the marinade into the zipbag while it is thawing.
- I do not use bacon, and I used beef breakfast instead. But this time I skip it altogether.
- For the marinade: I skipped the salt and the liquid smode. Instead I used salty ABC soy sauce (Indonesian should know this). I replace the chile powder with ABC Chilli Sauce (Extra Hot).
- I cook the veggies into one single step, instead of two as the original recipe.
- For the toppings I usually use sour cream and avocado. But just when we are about to eat, we found out that our sour cream has gone bad. So we use mayo and avocado. Two tablespoon of mayo plus half of small avocado, mix it well.
Here are some pictures of it:
Mushroom Jack Fajita: On the Stove
Put the veggies in the bottom of the serving plate, pour the shredded cheese, and top it up with the chicken.
Mushroom Jack Fajita: Putting It All Together
Enjoy:
Mushroom Jack Fajita: On the Plate
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