Monday, November 22, 2004

Wok With Yim, part 2

Chicken fajitas (serving 3).

1 lb of chicken breasts, cut into strips.
small red onion, diced
two medium tomatoes, diced
small can of pitted black olives
1/4 head of Romaine lettuce, shredded
2 cups of cheddar cheese, grated
1 package of soft tortillia shells (flour or corn)

Seasonings: chilli powder (about 1/2-1 tsp), tobasco sauce, louisiana hot sauce, worchestershire, fresh cracked pepper, all to taste.

Optional toppings: pickled jalapenos, sour cream, salsa.

I love these types of do-it-yourself recipes where the diner gets to choose what they stuff in their own tortilla shell. They go based on what they like the most or least and they can't complain if someone put too much of whatever in it because they're the ones that they are the ones that assembled it.

This is a really easy recipe as the only thing you're really doing is slicing up vegetables and seasoning then cooking meat. Even that part isn't that hard -- slice chicken into strips, season. Fry onions until slightly brown/translucent, then add meat (being that it's chicken, you don't wanna mess around and serve it slightly raw). Warm up flour or corn tortillias by layering them with moist paper towels and then microwave on high for 30-40 seconds.

Assembly is left up to the diner. I like to go tortillia --> chicken --> cheese --> lettuce --> tomato --> olive --> jalapeno --> salsa --> sour cream --> FOLD.

This was also my first time experimenting with corn tortillias, which I had to get as my sister just discovered that she's allergic to wheat and gluten. I don't actually like soft corn tortillias because they have a bit of a gritty texture to them. Taste, I don't mind so much. But, we still did have a package of flour tortillias.

Lots of variations on this one. You can substitute beef for chicken if you wish.

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