At 7:00 pm the other night, I said to Mr. A, “I have done nothing about dinner, want to go out?”
Dead silence. Followed by more silence and no comment.
Just a serious stare back in my direction that I translated to “Are you kidding me, cook me some food woman, you are in Culinary School after all.”
If you don’t know Mr. A which most of you don’t since you are my lovely internet blog friends – he is very sarcastic and the funniest person that I know. And since we know each other oh so well, I can read his mind and can tell what he is thinking at all times. At least I have convinced myself of that.
Anyway, back to this fabulous story (sarcasm). Long long story short – I glanced into our refrigerator and found some chicken breasts, 1 lonely ear of corn and a green pepper. And then glancing over to my kitchen counter I spied the mound of heirlooms tomatoes.
So this meal was born and let me just say it was fabulous, quick, easy, mostly on the grill, colorful, and most importantly the husband approved by having seconds and taking it to work the next day.
Now that I have completely bored you. Let’s talk about the food. The combinations of the textures and fresh flavors were the best. This is totally my kind of meal. The roasted corn pico added a crunch and burst of spice.
Have I told you that I always overfill my tortillas? Always. It’s a habit of mine and I’m content with it. My close friends are probably rolling their eyes or laughing because they know this much is true. I do it every single time.
Spicy Grilled Chicken and Roasted Corn Pico Fajitas
Yield = 4 dinner portions
for the Chicken –
- 3 boneless chicken breasts, trimmed of fat
- 1 tablespoon grape seed oil
- 2 teaspoon medium chili powder
- 1 teaspoon cayenne
- 1 tablespoon ancho chili powder
- 2 heaping teaspoons smoked Spanish paprika
- 1/2 teaspoon freshly ground black pepper
- 1 heaping teaspoon Kosher salt
for the Pico –
- 1 ear of corn, cut from cob
- 4 medium sized heirloom tomatoes (combination of yellow or orange and red)
- 1/2 green bell pepper, small diced
- 1 handful of cilantro, chopped
- 1 scallion, chopped
- 1 tablespoon lemon or lime juice
- salt and pepper, to taste
- grated cheese, I used sharp cheddar cheese
- black beans with jalapeno’s
Preheat grill to high heat.
1. Combine all spices including the salt and pepper in a medium sized bowl. Coat chicken with oil then add to the spice mixture. Fully cover the chicken with the spices. Let sit in refrigerator, covered, until grill is heated and ready.
2. To make the pico, heat up small stainless steel sauce pan on medium high heat. Add corn kernels to hot pan. Stir occasionally, until slightly browned. Remove from heat.Combine heirloom tomatoes, bell pepper, cilantro, scallion, lemon/lime juice. Stir in cooled corn. Add salt and pepper to taste. The longer you let stand the more liquid will be extracted from the tomatoes after the salt and lemon/lime juice are added. You can either strain it or use a slotted spoon when serving.
3. Grill chicken until the middle is still moist but cooked through. Remove and let sit for a few minutes before cutting into. Cut on a bias into 1/2 inch thick strips.
4. I heated up a can of black beans with jalapeno. Add those to warmed tortillas, topped with chicken and roasted corn pico, then grated cheese. The order doesn’t matter really…and add however much you prefer!!
Mr. A asked that I take some pictures of his plate. Lots of beans…
There’s the chicken.