Chicken Fajitas

Recipe Ingredients

4		Boneless skinless chicken breast halves
2 teaspoons	10ml	Ground cumin
1 1/2 teaspoons	7.5ml	Tabasco pepper sauce
1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Salt
8		Flour tortillas
1 tablespoon	15ml	Vegetable oil
3 tablespoons	45ml	Green onions - cut 2" pieces (large)
		Spicy Tomato Salsa
1		Ripe tomato - diced (large)
1 tablespoon	15ml	Chopped cilantro
1 tablespoon	15ml	Lime juice
1/4 teaspoon	1.3ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Salt
		Corn Relish
1		Corn - (11 oz) - drained
1/2 cup	73g / 2.6oz	Diced green bell pepper
1 tablespoon	15ml	Lime juice
1/4 teaspoon	1.3ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Salt
		Accompaniments
1/2 cup	73g / 2.6oz	Shredded cheddar cheese
1/2 cup	118ml	Sliced avocado
1/2 cup	118ml	Sour cream

Recipe Instructions

Cut chicken breasts into 1/2-inch strips. In large bowl, toss chicken strips with cumin, Tabasco sauce, chili powder and salt. Set aside.

Prepare Spicy Salsa: In medium bowl, toss tomato, cilantro, lime juice, Tabasco sauce and salt.

Prepare Corn Relish: In medium bowl, toss corn, green pepper, lime juice, Tabasco sauce and salt.

Wrap tortillas in foil; heat in preheated 350 degree oven 10 minutes or until warm.

Meanwhile, in large skillet, heat vegetable oil over medium-high heat. Add chicken mixture; cook 4 minutes, stirring frequently. Add green onions; cook 1 minute longer or until chicken is browned and tender.

To serve, set out warmed tortillas along with chicken, salsa, corn relish, cheddar cheese, guacamole and sour cream. To eat, place strips of chicken in center of each tortilla, add salsa, relish and toppings, then fold bottom quarter and both sides of tortilla to cover filling.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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