Fajitas, a dish from south of the border, have become very popular in restaurants here, where they are served in many variations. This simple version that the whole family will enjoy is a meal in itself.
¼ c. fresh lime juice
2 tsp. chili powder
2 cloves garlic, minced
½ tsp. pepper
¼ tsp. ground cumin
1 pound boneless, skinless chicken breast halves, cut into 2-inch by ¼-inch strips
1 tbsp. olive oil
1 red bell pepper, cut into 2-inch by ¼-inch strips
1 green bell pepper, cut into 2-inch by ¼-inch strips
1 onion, sliced (about 1 cup)
1 tbsp. minced jalapeño pepper, or to taste
Twelve 6- or 7-inch flour tortillas
Combine the lime juice, chili powder, garlic, pepper, and ground cumin in a medium bowl. Add the chicken strips and toss; set aside for 5 to 10 minutes, stirring occasionally.
Heat the olive oil in a large nonstick sauté pan over medium-high heat. Add the bell peppers, onion, and jalapeño pepper; cook, stirring occasionally, for about 4 minutes, until the peppers are crisp-tender. Add the chicken mixture, with the lime juice marinade; cook, stirring occasionally, for about 5 minutes, or until the chicken is cooked through and the vegetables are softened. Taste and adjust the seasoning.
Place the tortillas between 2 paper towels. Microwave on high for 15 to 20 seconds, or until they are moist and warm. (Or wrap the tortillas in aluminum foil; heat in a 350° F. oven for about 10 minutes.)
To serve, place the warm tortillas on a plate; cover to keep warm. Spoon the chicken-vegetable mixture into a bowl. Assemble the Chicken Fajitas as you eat by spooning some of the chicken mixture into the center third of each tortilla and rolling the sides.
This dish tastes best when served immediately; but, if necessary, the chicken mixture can be prepared several hours before serving, refrigerated, and reheated just prior to serving.
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