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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Sep 2, 2010

Chicken and Pineapple Fajitas

8 6-inch flour tortillas                                                   
4 1-inch slices peeled fresh pineapple                                             
1 Lb boneless, skinless chicken breast                                                                 
2 small red or orange sweet peppers, seeded and cut into strips                                    
2 Tsp Jamaican jerk seasoning OR 1 envelope Fajita Seasoning  OR 2 tsp of your own mix (see below)   
1/8 Tsp ground black pepper
1 Tbl cooking oil
Toppings:  Cheese, Fresh cilantro, sour cream, guacamole and lime wedges                                    

1. Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in oven. Meanwhile, coat a 12-inch nonstick skillet with cooking spray; heat over medium-high. Add pineapple slices; cook 4 to 6 minutes, until
 browned, turning once. Remove.
2. Cut chicken in strips; toss with sweet peppers; seasoning, and pepper. Heat oil in skillet; add chicken and peppers. Cook and stir over medium-high 4 to 6 minutes, until chicken is no longer pink. Chop
 pineapple. Serve with chicken, tortillas and toppings

Fajita Seasoning:

Mix together the following:
1 1/2 tsp Cumin
1/2 tsp Oregano
1/4 tsp Salt
1/4 tsp Red Pepper
1/4 tsp Black Pepper
1/8 tsp Garlic Powder
1/8 tsp Onion Powder (Optional)

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