Winged fajitas

4 Servings

Ingredients

QuantityIngredient
2tablespoonsOil
poundsBoneless; skinless chicken breasts and thighs cut in thin slices
1largeOnion; cut in slivers from pole to pole
1Green bell pepper; cut in slivers pole to pole
1Red bell pepper; cut (you guess it) in slivers pole to pole
4Cloves garlic; finely chopped
2tablespoonsChili powder
3teaspoonsGround cumin
1teaspoonBlack pepper
Ground red pepper (to taste)
Salt (to taste)
Flour tortillas

Directions

Well, I wing my fajitas every time I do them, but here's a guess at the measurements.

In a large wok, warm the oil. Cook the chicken slices until done, stir regularly. Add everything except tortillas. Mix well. Cook covered. Stir every few minutes. It's done when the peppers are tender and the vegetables are starting to get browned in spots. Serve with warmed flour tortillas. (I warm them individually in the microwave for 20 secs.) Additional toppings for the fajitas can include salsa, sour cream, avacados, and tomatos. To me cheese is a sacrilege; but, to each his own.

NOTE: My grocer carries "fajita tortillas". These are smaller and thicker than ones I would use for burritos. They hold up much better with the fajita filling.

NOTE 2: If tortillas are not handy, use pita halves. They work great.

jshearer@... (Jeff)

AT986@...

(WARD TOMLINSON)

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