pat's Recipe

Chicken Fajitas with Guacamole

Category: MEXICAN

For the guacamole:
1 avocado, pitted and peeled
2 Tbs. lime or lemon juice
1/4 cup chopped fresh cilantro
1 green onion, chopped
1 serrano chili, seeded and minced
1 garlic clove, minced

8 to 12 corn or flour tortillas
2 Tbs. canola or safflower oil
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 yellow onion, halved and sliced
1/2 red bell pepper, seeded and sliced
1/2 green bell pepper, seeded and sliced
1 jalapeno or Anaheim chili, seeded, if desired, and finely chopped
2 tsp. chopped fresh oregano
1/2 tsp. ground cumin
2 garlic cloves, minced
2 Tbs. plus 3/4 cup tomato salsa
1/2 cup water
2 plum tomatoes, seeded and chopped
Salt and freshly ground pepper, to taste

Directions:
Preheat an oven to 350 degrees F.

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 saute 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 saute over medium-high heat until softened, about 4 minutes. Stir in the chili, oregano, cumin and garlic and saute until the garlic is softened, about 20 seconds. Stir in the 2 Tbs. 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.
Serves 4.