Five-Pepper Fajitas (Lf) Revised
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | x |
chicken breasts
skinned, boned |
*
|
| 1 | x |
lime juice
|
*
|
| 2 | cloves |
garlic
crushed |
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | teaspoon |
cumin
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | medium |
sweet red bell peppers
|
|
| 1 | medium |
sweet yellow bell peppers
|
*
|
| 1 | medium |
green bell peppers
|
|
| 8 | x |
flour tortillas
whole wheat |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
water
|
|
| 2 | teaspoons |
jalapeño pepper
chopped fine |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cilantro
fresh, chopped, to taste |
*
|
| 1 | medium |
tomatoes
diced |
|
| 1 | x |
salsa
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | x |
chicken breasts
skinned, boned |
*
|
| 1 | x |
lime juice
|
*
|
| 2 | cloves |
garlic
crushed |
|
| 1 | x |
black pepper
to taste |
*
|
| 2.5 | ml |
cumin
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | medium |
sweet red bell peppers
|
|
| 1 | medium |
sweet yellow bell peppers
|
*
|
| 1 | medium |
green bell peppers
|
|
| 8 | x |
flour tortillas
whole wheat |
*
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
water
|
|
| 1E+1 | ml |
jalapeño pepper
chopped fine |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cilantro
fresh, chopped, to taste |
*
|
| 1 | medium |
tomatoes
diced |
|
| 1 | x |
salsa
to taste |
*
|
Directions
Slice the chicken into chunks about ½ inch square.
Place them in a large bowl.
Squeeze the lime juice over chicken.
Add the garlic, scallions, black pepper, and cumin, and toss to mix.
Slice the bell peppers into strips and set aside.
Wrap the tortillas in a thin, clean dishcloth, place them on an ovenproof plate, and put the plate in the oven.
Warm the tortillas at the lowest setting on your oven while preparing the fajita mixture.
Heat the oil and water in a large saucepan over medium heat and add the chicken, bell peppers, and jalapeno peppers.
Add the greater amount of jalapeno if you like your food very spicy.
Saute, stirring frequently, until the chicken and vegetables are cooked through, about 25 minutes.
Add salt to taste. Spread a spoonful of the fajita mixture in a thick line in the middle of each tortilla. Top with cilantro, tomato, and salsa to taste. Roll up the tortillas and serve.
