Yield: 4 Servings
|1½ pounds||Boneless; skinless chicken breasts and thighs cut in thin slices|
|1 large||Onion; cut in slivers from pole to pole|
|1 \N||Green bell pepper; cut in slivers pole to pole|
|1 \N||Red bell pepper; cut (you guess it) in slivers pole to pole|
|4 \N||Cloves garlic; finely chopped|
|2 tablespoons||Chili powder|
|3 teaspoons||Ground cumin|
|1 teaspoon||Black pepper|
|\N \N||Ground red pepper (to taste)|
|\N \N||Salt (to taste)|
|\N \N||Flour tortillas|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .