Recipe from Lori Johnson of Sweetwater, Tenn.
Total Time: 45 min
Olive Oil
1 T margarine
2-3 lbs bonesless, skinless chicken, cut into strips
1 large onion, cut into strips
1 red pepper, julienned
1 yellow pepper, julienned
2 T. chopped garlic
2 T. chili powder
1 T. cumin
Seasoned Salt
Garlic Pepper
1/4 t. cayenne pepper
1 T. dried clinatro
1/2 lime
6 roma tomatoes, sliced lengthwise
Flour Tortillas
Garnishes: Sliced Jalepeno, Sliced black olives, shredded mexican flavor cheese, sour cream, shredded lettuce, salsa, guacamole, and tortilla chips
1. Drizzle extra virgin olive oil in large skillet Add margarine When margarine melts add chicken, onion, peppers, garlic, and seasonings (except lime).
2. When chicken is almost done, add tomatoes and squeeze lime over all.
3. Cook about 10 minutes longer on low. Serve with Spanish Rice and garnishes.
Yield: 6-8 servings
Comments: Easliy adjustable to your personal "heat" preference. Everyone loves these.
