| CITRUS CHICKEN AND BELL PEPPER FAJITAS |
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Serves 41 teaspoon CRISCO Oil 4 boneless, skinless chicken breast halves, cut into strips (about 1 pound) 2 medium green bell peppers, cut into strips 1 large onion, cut into 1-inch pieces 2 garlic cloves, minced 1/2 cup fresh lime juice 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1/8 teaspoon black pepper 8 (7- to 8-inch) flour tortillas Salt (optional) Topping 1/2 cup salsa 1/4 cup chopped green onions with tops Heat oil in large skillet on medium-high heat. Add chicken, green peppers, onion and garlic. Cook and stir 2 minutes. Reduce heat to low. Add lime juice, cumin, oregano and black peper. Simmer 7 minutes or until chicken is no longer pink in center. Warm tortillas, 15 seconds per side, in nonstick skillet on medium heat. Place on serving plate. Use slotted spoon to transfer chicken mixture to tortillas. Season with salt, if desired. Top with salsa and green onions. Fold up bottom, then fold in sides to enclose. |
