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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Eleanor Gossett of Laramie, Wyoming, enjoys the flavors of the Southwest, but she wanted a vegetable other than bell peppers in her fajitas. She tried carrots, and discovered they're the perfect companion for chicken and cumin. Ingredients:
1 pound boned, skinned chicken breasts |
1 teaspoon olive or salad oil |
1 cup sliced onion |
1 cup shredded carrots |
2 teaspoons minced or pressed garlic |
1 teaspoon ground cumin |
8 warm flour tortillas (10 in.) |
sour cream |
shredded jack cheese |
salsa |
salt and pepper |
Directions:
1. Rinse chicken, pat dry, and cut into 1/2-inch pieces.
2. In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, carrots, garlic, and cumin; stir often until onion is lightly browned, about 5 minutes. Pour into a bowl.
3. Add chicken to pan and stir often until no longer pink in center of thickest part (cut to test), about 5 minutes. Pour onion-carrot mixture back into pan and stir until hot, 1 to 2 minutes.
4. Spoon chicken mixture onto tortillas. Add sour cream, cheese, salsa, and salt and pepper to taste. Fold tortillas around filling to eat.
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