Chicken Fajitas

2-3 pounds chicken tenders, thawed
Marinade:
1/2 c. margarita mixer (or limeade if you don't have mixer)
1/4 c. tequila
1-2 Tbsp. Mexican seasoning (I use Frontier Mexican Seasoning mix)
3-4 cloves of garlic, pressed (or finely chopped)
1 large jalapeno pepper, seeds and ribs removed and finely chopped
1 Tbsp. fresh cilantro, chopped
3 Tbsp. olive oil
Salt and pepper as needed

1 Tbsp. olive oil
1 Poblano pepper, seeded and cut into thin strips
1-2 Bell peppers (red, green, orange, yellow), cut into thin strips
1 large sweet onion (Vidalia), cut into wedges
Homemade pico de gallo
Homemade guacamole
Fajita-sized flour tortillas
Mexican blend cheese
Sour Cream

Mix all of the marinade ingredients and put into a gallon-sized Ziplock bag. Add chicken and mix to coat. Place in the refrigerator for 4-8 hours to infuse all flavors into the chicken.

When chicken is finished, drain marinade and save. Heat grill. Grill chicken until done, coat with marinade to keep from drying out. Keep warm -- cut up larger tenderloins as needed.

In a large stir-fry pan, heat olive oil, stir fry peppers and onions until tender crisp. Meanwhile, heat reserved marinade and stir in a small paste made of water and corn starch to thicken it. Boil until thick. You can either pour the thickened marinade over the veggies or keep separate and add as you assemble the fajitas.

To assemble fajitas, heat flour tortillas, add chicken, peppers, onions, pico de gallo, guacamole, cheese and sour cream. Eat immediately.

Serve with Mexican or Costa Rican rice and black bean and corn relish or refried beans.