El Torito Chicken Fajitas
[i]Chicken fajitas are another good choice to duplicate at home. We’ve streamlined our red pepper sauce recipe by using jarred roasted red peppers and canned prepared salsa.
Grill boneless, skinless chicken breasts (or beef sirloin steak) sprinkled with Cajun seasoning, then slice into thin strips. (If you’re in a hurry, cut the breasts into strips, season and stir-fry in a skillet or wok on top of the stove.)
While the chicken is grilling or cooking, stir-fry plenty of onion slices and red and green bell pepper strips until crisp tender, then add the rest of the sauce ingredients. Serve the chicken strips topped with sauce. Accompany with warm flour tortillas, Fresh Fruit Salsa, guacamole and a little sour cream. Invite guests to create their own meals by wrapping the meat and toppings in the tortillas.[/i]
4 large, skinless, boneless chicken breast halves, rinsed and patted dry
1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut tomatoes, with onion, mild peppers, garlic and spices)
1 tablespoon minced fresh cilantro
1/4 to 1/2 teaspoon ground cumin
Salt and pepper to taste
Flour tortillas, warmed
Low-fat sour cream (optional)
Fresh Fruit Salsa (recipe follows)
Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.
Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.
Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.
To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream. Makes 4 servings.
Source: Restaurant Replicas column, Los Angeles Daily News, 1996