| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Papaya; peeled, seeded and diced |
| 1 |
|
Mango; peeled, seeded and diced |
| 1 |
|
Kiwi; peeled and diced |
| 1 |
|
Orange; peeled, seeded and diced |
| 4 |
sl |
Canned pineapple rings; diced, (reserve 2 tablespoons liquid) |
| 2 |
|
Jalapeno chilies; finely diced |
| 1/2 |
|
Red onion; finely diced, or to taste |
| 1 |
tb |
Freshly chopped cilantro |
| 1/8 |
ts |
Cinnamon |
| 1/2 |
ts |
Chili powder |
| 1/4 |
c |
(1/2 stick) melted butter |
| 2 |
ts |
Lemon or orange juice |
| 1/2 |
ts |
Granulated garlic |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Onion powder |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 4 |
|
Boneless; skinless chicken breast halves, (6 ounces each), cut into 1/2-inch strips |
| 1 |
|
Dozen flour tortillas |
|
|
Hot cooked white rice |
|
|
Refried beans |
INSTRUCTIONS
Notes: at Pancho and Lefty's -- A Mexican Cantina, 2000 Washington St., Two
Rivers, WI.
To make salsa, combine fruits, jalapenos, onion, cilantro, cinnamon, chili
powder and 2 tablespoons reserved pineapple liquid. Toss well and chill at
least 2 hours.
To make fajitas, combine remaining ingredients except chicken and
tortillas. Marinate chicken strips in mixture 10 minutes. Remove chicken
strips from marinade and place in heated skillet over medium heat. Cook 5
to 8 minutes or until chicken is cooked through, brushing occasionally with
reserved marinade.
While chicken is cooking, heat tortillas on stove top or in microwave oven
until soft and pliable.
To assemble: Transfer cooked chicken to one side of small, hot, oiled
cast-iron skillet. Skillet should be hot enough that when chicken and salsa
are added they sizzle. Put chicken on one side, salsa on the other.
Immediately remove from heat and serve while still sizzling with three
warmed tortillas per person, rice and refried beans. Makes 4 servings.
Debora Jones, owner, sent the recipe.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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