Review: Chicken Fajitas
#5
  Re: (...)
I cut this recipe out years ago (90s) from the Sac. Bee where it was from the L.A. Times. Finally made it today and what great flavors. The only change I made was, we sprinkle the fajitas with feta, so will change the nutritional values a little. But, sure good!
Serves 4 - more like 6 - I have lots of leftovers.

1 lb. skinless and boneless chicken breast, cut crosswise into 1/2” slices
4 cloves garlic, minced
1 onion, diced
1 green pepper, diced (I used red)
1 Serrano chili, minced
2 tomatoes, diced
1 cup white mushrooms cut in half
1 tsp. pasilla chili powder
Salt
Crushed hot dried chilis
1 Tablespoon fresh lime juice
Corn tortillas


Spray large wok with nonstick cooking spray. Heat until very hot. Add chicken and quickly sauté, stirring, until lightly browned, 2 to 3 minutes. Remove from wok and keep warm.

If needed, spray wok again with nonstick cooking spray. Add garlic, onions, green pepper and Serrano chili. Sauté until vegetables are tender, 3 to 4 minutes.

Add tomatoes and mushrooms. Cook 2 to 3 minutes. Return chicken to wok. Stir in chili powder. Season to taste with salt and-crushed hot dried chilies.

Simmer just -until hot. Stir in
lime juice. Spoon onto tortillas to serve. Fold up taco-style to eat

Cal: 195; pro:23g; carb:21g; fat: 3g; chol: 49mg; Sodium: 194mg
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#6
  Re: Review: Chicken Fajitas by cjs (I cut this recipe ou...)
Sounds excellent Jean! I love feta on fajitas and tacos.
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#7
  Re: Review: Chicken Fajitas by cjs (I cut this recipe ou...)
Sounds good - I have feta!
You only live once . . . but if you do it right once should be enough!
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#8
  Re: Re: Review: Chicken Fajitas by Harborwitch (Sounds good - I have...)
I wish William liked Tex Mex more. WHHHAAAAA! Sounds good, Jean. I may just have to slip some in on him.
Daphne
Keep your mind wide open.
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