Chicken fajitas from lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Chili powder |
| 2 | teaspoons | Vegetable oil |
| 1 | pounds | Boneless skinless chicken breasts |
| 4 | Corn tortillas; 6 or 7 inches, heated | |
| 2 | cups | Shredded iceberg lettuce |
| 1 | Tomato; diced | |
| 4 | tablespoons | Prepared salsa |
| ½ | cup | Avocado dip or prepared guacamole |
| ¼ | cup | Sour cream |
| 4 | minutes per side. | |
Directions
1. Heat grill pan or broiler. Combine chili powder and oil in small bowl.
Rub evenly over chicken breasts. Grill or broil 4 inches from heat source, 2. Slice chicken crosswise into strips. Divide evenly among warm tortillas and top with lettuce, tomato, salsa, avocado dip and sour cream.
Total prep time: 15 minutes Degree of difficulty: Easy (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Tuesday, December 30, 1997 5:51 AM Boneless chicken breasts couldn’t be more versatile. They’re one of the easiest solutions to the what’s-for-dinner dilemma. Add tortillas and all the trimmings, and you’ve got a fiesta in fifteen minutes.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest V1 #977 by "abprice@..." <abprice@...> on Jan 1, 1998