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Recipe(tried): Fajita Night! - Corn with Chili-Lime Spread, Sweet Cornbread

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Last night we enjoyed Chiqui New Orleans fajita's and they are fabulous! I also served your Aunt JJulies rice, another yummy keeper! Since finding her recipe for fajitas a few months back, it is the only one we use, Chiqui if your out there, thank you so much! Since having my girls I can't really get out to eat often, and your recipe is better than any restaurant's fajitas, in fact we prefer them!

I served the chicken fajitas with sweet cornbread, corn on the cob with lime-chili butter, and Chiqui New Orlean's Aunt Julies Rice. Delicious!

Corn with Chili-Lime Spread
Serving Size : 6

Chili-Lime Spread (see below)
6 ears corn

CHILI-LIME SPREAD
1/2 cup margarine or butter, softened
1/2 teaspoon grated lime peel
3 tablespoons lime juice
1 teaspoon ground red chilies (1 to 2 teaspoons)
OR
1 teaspoon chili powder (1 to 2 teaspoons)

Roast or boil corn and prepare Chili-Lime Spread.

CHILI-LIME SPREAD
Mix all ingredients. Makes about 2/3 cup.

Sweet Cornbread

1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/3 cup oil
3 tbsp. melted butter
1 tbsp. honey
2 eggs, beaten
1 1/4 cups milk
Honey-butter (optional)

Combine cornmeal, flour, sugar, baking powder and salt in medium bowl. Add oil, butter, honey, eggs and milk; stir until just blended. Pour into greased 8-inch square baking pan. Bake in preheated 350F oven for 35 minutes. Yield: 9 large squares.

*To make honey-butter, whip 1/2 cup butter with electric mixer until fluffy. Mix in 2 tbsp. honey, or to taste.

Editor's Note:
Chicken Fajitas and Aunt Julie's Rice posted by Chiqui, New Orleans


MsgID: 089996
Shared by: Melissa/FL
Board: What's For Dinner? at Recipelink.com
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