Chicken Fajitas

Makes 12 servings

Rachel

ingredients

2 tablespoons vegetable oil
2 yellow onions, sliced in 1/2 inch rings
2 green bell peppers, seeded & sliced into 1/2 inch strips
1 pepper, seeded, sliced into 1/4 inch slices
optional: 1 jalapeno pepper, seeded & chopped fine (this will add fire - omit if milder fajitas are preferred)
3 to 4 whole boneless, skinless chicken breasts, sliced into strips 1/2 x 2 inch
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cumin
1/4 cup fresh, mild salsa
1 package fresh, large flour tortillas
freshly grated Monterey Jack or Cheddar cheese
guacamole
chopped fresh tomatoes
fresh salsa
sour cream

1
Saute onions and peppers in oil over medium heat until onions are translucent. Increase heat to high and add chicken and saute quickly until chicken is just cooked through, about 5 to 10 minutes. Add salt, pepper, cumin and salsa and turn heat to low. Simmer for 5 minutes.
2
Heat tortillas by either 1) putting 3 (2 inch) slits in top of plastic tortilla bag and heat on high in microwave for 3 minutes or 2) wrap tortillas in foil and heat in 350°F oven for 10 minutes.
3
Serve fajitas by placing 1/4 cup of chicken mixture in center of tortilla that is warm, add desired condiments and fold edges over center and roll up tortilla burrito-style.

Source: Leanne Roggenkamp