FAJITAS

The missionaries are my guinea pigs...and I don't think they mind.

They requested Fajitas last night so I decided to try a new recipe.

(i have always just used the fajita seasoning packet--we liked these MUCH better)

I probably doubled the chicken, and I marinated it over night.

And I used lime juice instead of lemon.

Topped them with guac, sour cream, cheese, and salsa.

Truly

Ingredients

4	tablespoons canola oil, divided
2	tablespoons lemon juice
1-½	teaspoons seasoned salt
1-½	teaspoons dried oregano
1-½	teaspoons ground cumin
1	teaspoon garlic powder
½	teaspoon chili powder
½	teaspoon paprika
½	teaspoon crushed red pepper flakes, optional
1-½	pounds boneless skinless chicken breast, cut into thin strips
½	medium sweet red pepper, julienned
½	medium green pepper, julienned
4	green onions, thinly sliced
½	cup chopped onion
6	flour tortillas (8 inches), warmed
	Shredded cheddar cheese, taco sauce, salsa, guacamole and Sour Cream

Directions

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
Nutritional Facts 1 serving (1 each) equals 369 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.