Monday, May 11, 2015

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
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
black pepper

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


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.

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