Chicken Fajita

I have no idea what's in fajitas so I use the term loosely. 

2 Cajun seasoned chicken breasts

1/2 onion cut into lengths

1 green pepper cut in strips

1 or 2 sticks celery cut in 2 inch strips

1 clove garlic diced finely

1/2 tsp flour

dash of cumin

splash of white wine

salt

grated cheddar cheese

I brushed the chicken breasts with oil and BBQ'd them. In a large frying pan I put olive oil and the onion and celery followed shortly afterwards by the green pepper. I cut the cooked chicken breasts into strips and put them with the softened vegetables. Then I sprinkled salt and flour over the pan and cooked the taste off it. I looked for something to replace stock, white wine! Just a splash to moisten the pan. That brought the pan together. I sprinkled grated cheddar over the pan and tossed it once more. I had a soft taco shell on a plate in the oven warming, I took it out, filled it with the fajitas mixture, rolled it up and sprinkled grated cheddar over it.

Tomato Sauce

1/2 onion diced

2 tomatoes diced

1 tbsp cilantro diced

several drops Tabasco Sauce

dash of cumin

salt

black pepper

Cook the water off and spread tomato sauce over taco. Spread sour cream over the tomato sauce. 

Guacamole

1 avocado

dash of cumin

1 tbsp cilantro chopped

juice of 1/2 a lime

1 tbsp sour cream

several drops Tabasco Sauce

Mash avocado with a fork and whip ingredients in with it and spread over sour cream on taco.

Refried Beans

1 can Old El Paso refried beans - or similarly good tasting out of the can

2 tbsp sour cream

juice of 1/2 a lime

grated cheddar on top

Plate beans beside taco and serve.

Fern remarked several times while eating how good this was and he doesn't prefer Mexican. I realized it was a jalapeño I'd forgotten to buy but we never missed it. If I'd had some I would have put it in the fajitas and tomato sauce.