Friday, January 13, 2012


1/2 to 3/4 lb boneless skinless chicken breasts, cut into thin strips
1 garlic clove, minced
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1/2 cup sliced onion
1 1/2 cups Mexican Style Shredded Cheese
6 (6-inch) flour tortillas, warmed
Your favorite salsa
1 lime cut into wedges, if desired

Spray a large nonstick skillet with nonstick cooking spray.  Turn heat under skillet to medium-high and add the chicken strips and garlic.  Cook about 5 minutes until chicken is lightly browned.  Add the red and gree bell peppers and the onion to the skillet.  Cook about another 5 minutes until chicken is cooked through and the peppers and onion are crisp tender.

To make fajitas place a fourth cup of the chicken mixture and a 1/4 cup of the cheese down the center of each tortilla; fold tortilla over the filling.  Serve with the salsa.  Garnish with fresh lime wedges, if desired.

Yield: 6 fajitas  

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