10:31 AM 3/22/98
rfr

Chicken Fajitas  Serves 2

3 tbsps fresh lemon juice
3 tbsps corn or safflower oil, divided
1/2 tsp ground cumin
1/4 tsp ground cayenne pepper
1 boneless, skinless chicken breast, about 12 oz.
4 ten inch flour tortillas or 6 corn tortillas
1/2 cup each sliced onion, green, red and yellow peppers
1 clove garlic, crushed
1 medium fresh tomato, diced
1/2 cup grated Jack or Cheddar cheese
1/4 cup chopped fresh cilantro or parsley
1/2 cup sour cream
guacamole and/or shredded lettuce (optional)

Preheat oven to 350F.  Mix lemon juice, 2 tbsps oil, cumin and cayenne
together. Heat for 1 minute in microwave or to boiling point in a
saucepan. Remove from heat. Cut chicken into thin strips about 1/4 inch
wide and place in warm marinade for 15 minutes. Stir to make sure all
chicken is coated. Tightly wrap tortillas in foil and place in oven for 15
minutes. (Use 3 corn tortillas or 2 of the larger flour tortillas for each
person.)  To finish, heat remaining tbsp of oil in frying pan until
smoking. Drain chicken, saving the marinade, and saute in hot pan for
about 30 seconds.  Add onion, pepper strips and garlic and saute for
another minute. Add marinade and toss chicken and vegetables until sauce
reduces and coats chicken. To serve, arrange diced tomato, grated cheese,
chopped cilantro and sour cream on a serving dish. Spoon chicken and
vegetables onto a warm serving dish and place wrapped tortillas on a third
dish. 

Each person can fill a tortilla as he/she likes. If serving guacamole,
place on dish with tomato, cheese, etc. You can also serve shredded
lettuce with this dish. Each of 2 servings (2 tortillas) has about 1060
calories without guacamole but including cheese and sour cream. 
