Chicken Fajitas Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces green chiles -- * cut into strips 1/4 teaspoon ground cumin 1/4 teaspoon dried oregano 1/4 teaspoon paprika 1/4 teaspoon chili powder 1/4 teaspoon sugar 2 tablespoons vegetable oil 1 onion -- sliced 1 yellow bell pepper -- **thinly sliced 1 tablespoon lime juice -- fresh 1/2 teaspoon salt 1 clove garlic -- minced 1 tablespoon fresh cilantro -- minced 1 1/2 pounds boneless skinless chicken breasts -- cut in strips guacamole pico de gallo -- CONDIMENTS: cheddar cheese, shredded Monterey jack cheese -- shredded sour cream lettuce -- shredded black beans, cooked tortillas -- steamed fresh cilantro -- PICO DE GALLO: 5 plum tomatoes -- chopped 1 small onion -- chopped 1 tablespoon fresh cilantro -- minced 1/2 serrano pepper -- minced 1 teaspoon lime juice -- or vinegar salt -- to taste Guacamole Pico de Gallo condiments: shredded Cheddar or Monterey Jack cheese, sour cream, shredded lettuce, California black beans, steamed tortillas fresh cilantro for garnish If you are using fresh long green chiles, they must be roasted before being added to the recipe. Using a long-handled fork, char the fresh chiles over an open flame, turning them for 2 to 3 minutes, or until the skins are blackened. Or place the chiles on a broiling pan and broil about 2 inches from the heat until the skins are blackened, turning frequently. This will take approximately 15 minutes. Transfer the chiles to a plastic bag. Close tightly and let them steam until they are cool enough to handle. Wash, peel, seed, and slice the chiles into thin strips. Combine the cumin, oregano, paprika, chili powder, and sugar in a small bowl. Set aside. In a 12-inch skillet, heat the oil over low heat. Add the onion, bell pepper, chiles, lime juice, and salt to the pan. Saute slowly for about 10 minutes or until the vegetables are just tender. Add the garlic and cilantro to skillet and continue sauteing slowly for 2 minutes. Increase to high heat. Add the chicken and spice mixture to the pan and saute until the chicken is lightly browned. Season to taste with salt. Serve the chicken with Guacamole, Pico de Gallo, and assorted condiments. Garnish with cilantro. Makes 6 main dish servings. Guacamole: In small mixing bowl, using a fork, mash 2 medium-sized ripe avocados, peeled and pitted (reserving the pit) with 2 tablespoons fresh lime juice and 1 garlic clove, minced until creamy. Add 1/3 cup thinly sliced green onions including 3 inches of the green part, 1/8 teaspoon ground cumin, 1/8 teaspoon sugar, 1 ripe plum tomato, chopped, and salt and pepper to taste; combine well. Place the reserved pit in the center of the Guacamole and cover tightly to prevent darkening. Remove the pit before serving. This is best if served within 2 hours. Pico de Gallo: In small bowl, combine 5 ripe plum tomatoes, chopped, 1 small onion, chopped, 1 tablespoon minced fresh cilantro, 1/2 to 1 serrano chile, minced with seeds or to taste, 1 teaspoon fresh lime juice or vinegar, and salt to taste. Allow to stand 1 hour and serve at room temperature. *3 fresh long green chiles may be used. **May substitute red bell pepper. - - - - - - - - - - - - - - - - - -