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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From the Betty Rohde Mexican Cookbook So Fat, Low Fat,No Fat . Got compliments on this one. Ingredients:
2 red bell peppers |
2 fresh green chilies (anaheim) |
2 fresh jalapeno chilies (1 oz prepared) |
1 lb boneless skinless chicken breast |
1 tablespoon olive oil (not in original recipe, but this is how i made it) |
2 garlic cloves, minced |
1 teaspoon ground cumin (to taste) |
1/4 cup fresh cilantro, chopped |
salt and pepper |
12 flour tortillas, 6-7 inch warm |
lime wedges and sour cream (to garnish) |
Directions:
1. Stem and seed the bell peppers, green chilies, and jalapenos (be sure to use rubber gloves). Mince jalapenos. Cut bell and green chilies into thin slivers (I used a food processor).
2. Cut the chicken crosswise into thin slices about 3 inches long.
3. Place a skillet over med high heat until fairly hot, add the oil. Add the chicken,black pepper and stir-fry until the chicken is opaque throughout, 4 or 5 minutes. Remove chicken to a serving dish. Return the pan to the heat, add the garlic and cumin, stir-fry for a minute, being careful not to let the garlic burn. Add the bell peppers and chilies. Stir-fry until they begin to wilt 2-10 minutes, I prefer the longer cooking time. Return chicken to the pan; add cilantro and salt to taste. Stir to mix evenly and transfer to a serving dish.
4. Serve with warm tortillas. To assemble a taco, fill a tortilla with chicken mixture, squeeze a lime wedge over the filling, and add a bit of sour cream. Enjoy.
5. Note: To warm tortillas, stack them on top of each other and wrap tightly in aluminum foil. Heat for 10 to 12 minutes in a 350 degree oven. Or wrap loosely in waxed paper and microwave; a stack of 6 tortillas will take 45 to 60 seconds at full power.
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