Chicken Fajitas

  • 1½ lbs bone­less chicken breast, cut into stripsfajita
  • 2 packs chicken seasoning
  • 1 tsp minced garlic
  • ½ tsp ground geera
  • ½ tsp chilli powder
  • 1 tbsp olive oil
  • 1 lg onion sliced
  • 1 lg. sweet pep­per cut into strips
  • 1½ cups grated ched­dar cheese
  • ¾ cup salsa
  • 12 flour tortillas
Com­bine chicken sea­son­ing, gar­lic, geera, chili and olive oil to sea­son the chicken. Cook chicken in a medium non stick skil­let for aprox 8 min­utes or until done. Add onions and sweep pep­pers and cook for another 5 min­utes. Spoon ½ cup of chicken mix­ture onto each tor­tilla, top­ping with a sprin­kle of cheese and 1tbsp salsa. Fold tor­tilla skin to over­lap. Con­tinue until all of the fill­ing is used. Serve hot. Goes well with sour cream and guacamole.

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Cur­rent Edi­tion of Caribbean Dreams Magazine

Photo orig­i­nally from old​el​paso​.co​.uk

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