Deana's Chicken Fajitas

prep time:: 0 min

Serving size: 4

ingredients

1 tsp ground cumin
1/4 C fresh orange juice
6 tbsp salsa -- hot or mild
1 tbsp vegetable oil
2 cloves garlic -- crushed
8 green onions
1 large red or green bell pepper -- sliced big at first
1 tomato -- chopped
8 flour tortillas -- 6 or 7 inches
4 oz cheddar cheese, lowfat -- shredded
4 boned and skinned chicken breast halves -- 4 to 6

directions

1.Place chicken in single layer in zip lock plastic bag; sprinkle with cumin. Combine orange juice, 1/4 cup salsa, 1 tablespoon oil and garlic. Cover; marinate in refrigerator at least 2 hours upto 8 hours. 2. Prepare barbecue grill. (or broil, or sautee in nonstick skillet.) Drain chicken reserve marinade. Brush green onions and peppers with additional oil. place chicken green onions and peppers on grid. Grill on covered grill over medium hot coals. (Watch peppers closely and remove when done, remove charred skin) Turn chicken over and brush tops of chicken with remaining marinade. Turn onions. Continue to grill covered for 5 minutes or until chicken is done and no longer pink in center and onions and peppers are tender. (If onions and peppers brown too quickly, remove before chicken is done.)

To serve: Warm tortillas wrapped in foil on grill, or in the oven, or as needed in the microwave. Cut onions into one inch pieces. Slice peppers thinner. Slice grilled chicken. Wrap some or each in tortillas adding fresh salsa and shredded cheese, light sour cream as your tast dictates.. I smother mine in hot sauce but that’s just me.

You can make this inside sateeing in a skillet.