| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Fajitas, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chicken tenders |
| 1/4 | c | Lime juice |
| 4 | cl | Garlic, minced, diced |
| 1 | c | Red bell pepper, sliced |
| 1 | c | Green bell pepper, sliced |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 8 | ts | Low fat sour cream |
| 8 | (6-inch) tortillas, warmed | |
| Salsa (optional) |
INSTRUCTIONS
Arrange chicken in 10 x 7-inch glass baking dish; add lime juice and 2 cloves of garlic. Toss to coat. Cover; marinate in refrigerator for 30 minutes, stirring occasionally. Spray large skillet with nonstick cooking spray; heat over medium heat until hot. Add chicken mixture; cook and stir 5 to 7 minutes until browned and no longer pink in the center. Remove chicken from skillet; set aside. Drain excess liquid from skillet, if necessary. Add bell peppers and remaining garlic to skillet; cook and stir about 5 minutes or until pepper are tender. Sprinkle with cumin, salt, and ground red pepper. Return chicken to skillet. Cook and stir 1 to 2 mintues. Spread 1 teaspoon sour cream on 1 side of each torilla. Spoon chicken and pepper mixture evenly over sour cream; fold bottom of tortilla and roll up sides. Serve with salsa, if desired. NOTE: Personally I like quacamole and pico de gallo on my fajitas in addition to the salsa. Courtesy of Sack n Save Grocery Store. Posted to MM-Recipes Digest V4 #4 by BobbieB1@aol.com on Feb 2, 1999
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