| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
St. Louis |
Poultry |
4 |
Servings |
INGREDIENTS
| 29 |
oz |
Canned whole peeled tomatoes, drained/chopped |
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Chopped cilantro or parsley |
| 1/4 |
c |
Sliced scallions |
| 2 |
tb |
Minced jalapeno chilies, fresh or canned |
| 4 |
|
Garlic cloves, peeled/minced |
| 2 |
tb |
Fresh lime juice |
|
|
Salt |
| 6 |
|
Chicken breast halves, skinned, boned, grilled, sliced |
|
|
Shredded lettuce |
|
|
Sliced avocado (or prepared guacamole) |
|
|
Shredded Cheddar or Monterey Jack cheese |
|
|
Dairy sour cream |
|
|
8 corn tortillas, steamed or fried |
INSTRUCTIONS
SALSA
FAJITAS
In bowl, combine tomatoes, raisins, cilantro, scallions, chilies, garlic
and lime juice. Season to taste with salt. Cover; let stand at least 2
hours, or overnight. To serve: Arrange bowls of salsa, grilled chicken,
lettuce, avocado, cheese, sour cream and basket of tortillas on table. Let
individuals assemble fajitas by layering choice of ingredients on
tortillas. Yield: 4 servings.
St. Louis Post-Dispatch, April 10, 1989
Posted to MM-Recipes Digest V3 #190
Date: Sat, 6 Jul 1996 02:16:51 GMT
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“A family altar can alter a family.”