| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cajun |
Poultry, 1994 dccc, Finalist |
4 |
Servings |
INGREDIENTS
| 4 |
|
Breasts, chicken, halves, broiler/fryer, boned, skinned, cut into 1/2 inch strips |
| 1 |
tb |
Oil, olive |
| 1 |
md |
Onion, thinly sliced |
| 1 |
lg |
Garlic, clove, minced |
| 16 |
oz |
Chickpeas, canned, drained |
| 1 |
md |
Squash, yellow, thinly sliced |
| 1 |
md |
Pepper, green, julienned |
| 1 |
md |
Pepper, red, julienned |
| 2 |
tb |
Cajun seasoning |
| 2 |
tb |
Hot pepper sauce |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Juice, lime |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Pepper, ground |
| 4 |
|
Tortillas, flour 10 inch, warmed |
|
|
Salsa |
|
|
Cheese, cheddar |
INSTRUCTIONS
In a fry pan, heat the oil over medium flame.
Add chicken, onion, and garlic. Cook, turning, about 5 minutes,
until chicken is brown on all sides.
Add peas, squash, peppers, Cajun seasoning, hot pepper sauce,
chili powder, lime juice, paprika, and pepper. Cook, stirring, 10
minutes or until the vegetables are crisp tender.
Place about 1/2 cup of chicken mixture on each tortilla. Roll
the tortillas and arrange them on a platter.
Garnish with salsa and cheese.
Cook: Melissa K. Mumbauer, Allentown, Pennsylvania
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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