Saturday, August 3, 2019

On the Border Fajitas #Recipe Peg Cochran

Some colleagues from work recently took me out to dinner at On the Border to celebrate my retirement--yay!  Since I'm still doing Weight Watchers, I opted for the fajitas, which were the least caloric choice.  I was surprised by how good they were! I went searching for a recipe and found copycat fajita recipes on many sites so I decided to try it.

I did make some changes. I cut back on the amount of oil I used for sauteeing, I added peppers and I had mine without the tortillas.  It was still delicious!

On the Border fajitas


1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Dash onion powder


2 boneless, skinless chicken breast halves  
1 Spanish onion, sliced
Red, yellow or green pepper, sliced (optional)


1 tablespoon vegetable oil
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon lime juice
Dash ground black pepper
Dash salt

On the Side (Optional—Your choice)

Pico de gallo
Grated Cheddar cheese
Sour cream
Shredded lettuce
Flour tortillas

Combine marinade ingredients, place in a baking dish or zip lock baggie and marinate chicken for two hours or more.

Saute onions (and peppers if using) in oil for approximately five minutes.  Combine soy sauce and lime juice in a bowl and pour over onions.

Preheat grill—indoors or outdoors.  Grill chicken for four to five minutes per side or until cooked through.  Slice into thin strips and add to pan with onions. 


Season with salt and pepper to taste.

Steam tortillas in a moist paper towel in microwave for 30 seconds to warm.

Fill tortillas with meat and onion mixture and add toppings of your choice.

An intrepid 1930s Manhattan socialite uncovers deadly secrets during an assignment to the Hamptons in this riveting historical cozy mystery for readers of Victoria Thompson, Anne Perry, and Rhys Bowen.

Westhampton, 1938. To the dismay of her well-to-do family, Elizabeth “Biz” Adams is quickly establishing herself as a seasoned photographer over at the Daily Trumpet. Growing more confident in her decision to pursue a career, Elizabeth is thrilled when she and her reporter sidekick, Ralph Kaminsky, are sent to Long Island to cover the story of a young maid found dead in one of the glamourous summer homes in the devastating aftermath of the Great New England Hurricane—also known as the Long Island Express.

At first it’s assumed that the young woman was caught in the terrible storm, but when a suspicious wound is found on the side of her head, the police suspect murder. The maid’s death becomes even more tragic when it’s discovered she was pregnant, and with Elizabeth and Kaminsky at the scene of the crime, the Daily Trumpet scoops all the other papers in town.

The young woman’s boyfriend emerges as the likeliest suspect. But as Elizabeth follows the story, she begins to wonder whether someone in the household of the maid’s employers might be responsible—someone who’ll stop at nothing to keep the truth about the baby’s paternity hidden.


  1. The fajitas sound so good!!! And congrats on your retirement.

  2. Colorful food is so much fun (to make and to eat)! I'll have to dig up my pictures of a open-air market in the Yucatan, where the piles of bright spices were two to three feet tall (and you could help yourself and get it weighed). Happy retirement!

  3. Thank you for this wonderful recipe. When I lived in CA on the farm one of our neighbors were from Mexico and she made the best food. Among them were fajitas with her own special twist.

  4. Well done, both the recipe and retirement