| 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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