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Bon Appetit!
The whole family can have fun with a fajita dinner. Cook the filling in an electric skillet and bring to the table to keep warm; set out side dishes of grated cheese, salsa and let everyone assemble their own version.
2 tbsp
vegetable oil, divided
25 mL
1 cup
red, green, and yellow pepper strips
250 mL
1
medium red onion, thinly sliced
1 lb.
sliced fresh Mushrooms (6cups/1.5L)
500 g
1/2 tsp
EACH chili powder and cumin
2 mL
boneless, skinless chicken breasts, cut into strips
8
large soft flour tortillas, warmed
Grated Cheddar or Monterey Jack cheese (optional)
Salsa (optional)
In large non-stick skillet, heat 1 tbsp (15 mL) of the oil over medium- high heat. Sauté peppers and onion about 3 minutes or until softened. Add mushrooms; cook 4- 5 minutes, stirring frequently; set aside and keep warm. Add remaining oil, chili powder and cumin to skillet. Sauté chicken about 5-6 minutes or until no longer pink. Return mushroom mixture to skillet; toss gently to mix. Cook, stirring, for 2-3 minutes or until heated through. Spoon about ½ cup (125 mL) of the mixture down centre of each tortilla; roll up. Sprinkle with cheese, and serve with salsa if desired.
Makes 8 fajitas
Tip: Add 1 cup/250 mL sliced celery with the peppers and top filling with shredded lettuce if desired.
Variation: For an appetizer substitute 16 small whole-wheat tortillas and fill each with ¼ cup/50 mL filling; sprinkle with cheese. Fold the bottom of tortilla up and overlap the sides, secure with toothpick if desired.
Nutritional Information:Per ServingCalories: 327Sodium: 313 mgProtein : 20.7 gFat: 8.7 gCarbohydrates: 41.8 gDietary Fibre: 4.2 g
