Chicken Fajitas
(makes 6)
Ingredients:6 flour tortillas, warmed
2 chicken breasts, pounded flat and cut into ½ inch wide strips
1 jalapeño pepper, seeded and finely minced
1 garlic clove, crushed
1 large onion, cut into rings
1 medium bell pepper, seeded and cut into narrow strips
⅓ cup chopped cilantro leaves (coriander, dhania)
1 tbsp oil
Chili powder (optional)
Mesquite flavouring (optional)
Sea salt to taste
Fresh salsa (recipe on list at right)
Guacamole (recipe on list at right)
Sour cream
Grated Monterey Jack cheese or Queso Fresco (optional)
Hot sauce (chili sauce, taco sauce, etc.)
Preparation:
If preparing outdoors on a grill, tortillas can be warmed directly on the grill.
Fajita fillings must be prepared on a griddle or in a skillet. Heat oil in skillet until it sizzles. Add chicken, onion, garlic, jalapeño, bell pepper, chili powder, salt and mesquite flavouring. Cook on high heat, turning and stirring constantly until peppers and onions are soft and chicken is cooked through. Remove to a heated plate or bowl.
Serving:
Serve hot mixture and warmed tortillas with salsa, guacamole, sour cream, grated cheese, and a hot sauce. Each person assembles his own fajitas.
Assembling:
Lay a warm tortilla flat on a plate. Spoon hot mixture onto tortilla, then top with choice of condiments. Roll up (see picture) and eat.
Variations:
Use roasted Anaheim chilis in place of peppers
Use red, green, and yellow peppers for colour
Make vegetarian by using firm tofu strips in place of chicken
Substitute strips of tender steak for the chicken, or shrimp
Substitute scrambled eggs for the chicken and have a breakfast fajita
Fire roast the bell peppers before cutting and seeding
Use roasted garlic in place of fresh
Marinate chicken in some yoghurt and chili powder before cooking
Use your imagination for more variations!
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