ezRecipe-Zee: Cooking Recipe: How to make Chicken Fajitas With Guacamole

Chicken Fajitas With Guacamole

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Date Added:	April 15, 2008
Calories:	237
Serves:	4
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Mexican / Tex-Mex, Main Dish, Copy Cat / Restaurant

Ingredients:

                    === GUACAMOLE ===
1                   avocado
2     tablespoons   lime or lemon juice
1/4   cup           chopped fresh cilantro
1                   green onion
1                   serrano chili
1                   garlic clove
                    === FAJITAS ===
8                   corn or flour tortillas - (to 12)
2     tablespoons   canola or safflower oil
1     pound         boneless skinless chicken breasts
1                   yellow onion
1/2                 red bell pepper
1/2                 green bell pepper
1                   jalapeño or Anaheim chili
                    desired, and finely chopped
2     teaspoons     chopped fresh oregano
1/2   teaspoon      ground cumin
2                   garlic cloves
2     tablespoons   tomato salsa
3/4   cup           tomato salsa
1/2   cup           water
2                   plum tomatoes
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Preheat an oven to 350 degrees.
To make the guacamole, in a small bowl, mash the avocado with a fork. Add the lime juice, cilantro, green onion, serrano chili and garlic. Mix well and set aside.
Wrap the tortillas in aluminum foil and place in the oven to warm, about 10 minutes.
Meanwhile, in a fry pan over medium-high heat, warm the oil. Add the chicken and sauté until opaque and firm, about 4 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.
Add the onion and red and green bell peppers to the oil remaining in the pan and sauté over medium-high heat until softened, about 4 minutes. Stir in the chili, oregano, cumin and garlic and sauté until the garlic is softened, about 20 seconds. Stir in the 2 tablespoons salsa and the water and bring to a boil. Add the tomatoes and season with salt and pepper. Cook, uncovered, until the liquid evaporates, about 5 minutes. Return the chicken to the pan, mix well and heat to serving temperature. Transfer to a warmed serving platter.
To serve, remove the tortillas from the oven and place the remaining 3/4 cup salsa in a small bowl. Set the chicken, tortillas, guacamole and salsa on the table and let diners assemble their own filled tortillas.
This recipe yields 4 servings.
Comments: Leftover chicken can be substituted for the uncooked chicken. Stir it in after all the other ingredients are cooked and then heat through before serving.

Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Chicken for Dinner, by Heidi Haughy Cusick (Time-Life Books, 1998)

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 237

Calories from Fat 35.1%

Total Fat

Cholesterol

66mg

Sodium

86mg

Carbohydrate

11g

Dietary Fiber

Protein

28g

Points 5

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* Williams-Sonoma at http://www.williams-sonoma.com