Give chicken, shiitake and corn fajitas a sweet heat with jalapenos and honey.
Recipe courtesy of Food Network Kitchen
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Sweet and Spicy Chicken Fajitas with Corn and Mushrooms
Total:
1 hr 15 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Sweet and Spicy Marinade:
Corn and Mushrooms:

Directions

For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.

For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook, stirring, until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.

Prepare an outdoor grill for medium-high heat.

Brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.

Serve with the warm tortillas, mushroom and corn mixture and suggested toppings.

Copyright 2016 Television Food Network, G.P. All rights reserved.

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