Chicken fajitas

 

     If you have some fresh cilantro on hand, add to the salsa or sprinkle it in the fajitas. The salsa is also delicious with grilled meats, hamburgers and egg dishes.

Makes 4 servings

• 1 pound boneless, skinned chicken breast halves
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin

Salsa

• 1 can/16 ounces whole tomatoes, in juice
• 1 can/4 ounces choped green chilies
• 2 green onoins, finely chopped
• 8 flour tortillas (7-inch diameter)
• 1 avocado, peeled, pitted and sliced
• ½ cup sour cream
• 1 lime, cut into wedges, for garnish

1. Preheat broiler.
2. Place the chicken on broiler-pan rack ; rub chicken with oil and sprinkle with cumin.
3. Broil chicken 6 inches from heat, turning once, for 8 minutes or until no longer pink in center ; remove and cover with aluminium foil to keep warm.
4. Reduce oven temperature to 350F.
5. Meanwhile, prepare salsa ; drain tomatoes, reserving ¼ cup liquid.
6. Coarsely chop tomatoes ; place tomatoes and reserved liquid in medium-size bowl and stir in green chillies and green onions.
7. Stack tortillas and wrap in aluminium foil ; place in preheated oven until warmed, about 8 minutes.
8. Cut chicken across grain into thin slices.
9. To serve, divide chicken equally among tortillas ; top with avocado and sour cream.
10. Serve with lime wedges and salsa.

BON APPÉTIT