6 super-size flour tortillas
3 chicken breasts, skinned, boned, cut in 3x1/2 inch pieces
1/2 red onion, coarsely chopped
1/2 large green pepper, coarsely chopped
1/4 lb. cheddar cheese, shredded
1 can refried beans
1 large tomato, cut in medium chunks

Optional: sour cream, ripe olives or salsa with fresh tomato Fajita seasoning, if available, or substitute taco seasoning Saute chicken breasts in a large pan (single layer) sprayed with
Pam. When cooked through, but still moist, sprinkle with Fajita or taco seasoning (about 1/3 pkg.), stir. Add onion and green pepper. Cook and stir briefly until hot. Veggies will be crisp

Make each Fajita individually. Spread tortilla with about 2 tbsp. refried beans down the
center. Add cheese and microwave on high until cheese is soft and melted around the edges (about 15 seconds). Scoop a generous portion of chicken mixture on top of beans and cheese. Add
chopped tomatoes. Fold bottom of tortilla up and fold or roll tightly enough to eat out of hand. Makes six fajitas. Optional: Add sour cream, ripe olives or salsa with the fresh tomato.
If the meal is begun with taco chips and salsa, the fajitas may be served as individually ordered (for instance "hold the refried beans".) The guests waiting for their fajita to be
served are busy with the chips.


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