A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Charred Chicken And Pepper Fajitas
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- #101508
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 large skinless, boneless chicken breast halves, cut into 1/2 inch pieces
1 yellow bell pepper, cut lengthwise into 1/2 inch pieces
1 red onion, thickly sliced
1/2 teaspoon dried oregano
1/4 teaspoon crushed chilies
2 tablespoons vegetable oil
1 lime, grated rind and juice of
salt and ground black pepper
4 flour tortillas (8 inch size)
sunflower oil, for brushing
leafy salad, to serve
2/3 cup sour cream
directions
Place the chicken strips, pepper, red onion, oregano, chilies, oil, lime rind, and juice in a large bowl. Add plenty of seasoning and toss together until well mixed.
Heat a flat griddle or heavy nonstick frying pan. Add the chicken mixture and cook over a high heat for 8 minutes, turning once or twice, until the mixture is well browned, lightly charred and cooked through.
Brush the tortillas with sunflower oil and briefly warm them in the microwave for 10 seconds, or heat them in a dry frying pan for a few seconds on each side.
Serve separately, or pile the fajitas in the middle of your warm tortillas, add salad and a dollop of sour cream, roll up and enjoy.
added by
laurenzi
nutrition data
850 calories, 32 grams fat, 98 grams carbohydrates, 44 grams protein per serving.
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