Poncho and lefty's fruity chicken fajitas

1 Servings

Ingredients

Quantity Ingredient
1 Papaya; peeled, seeded and diced
1 Mango; peeled, seeded and diced
1 Kiwi; peeled and diced
1 Orange; peeled, seeded and diced
4 slices Canned pineapple rings; diced, (reserve 2 tablespoons liquid)
2 Jalapeno chilies; finely diced
½ Red onion; finely diced, or to taste
1 tablespoon Freshly chopped cilantro
⅛ teaspoon Cinnamon
½ teaspoon Chili powder
¼ cup (1/2 stick) melted butter
2 teaspoons Lemon or orange juice
½ teaspoon Granulated garlic
½ teaspoon Chili powder
½ teaspoon Onion powder
¼ teaspoon Salt
⅛ teaspoon Black pepper
4 Boneless; skinless chicken breast halves, (6 ounces each), cut into 1/2-inch strips
1 Dozen flour tortillas
Hot cooked white rice
Refried beans

Directions

Notes: at Pancho and Lefty's -- A Mexican Cantina, 2000 Washington St., Two Rivers, WI.

To make salsa, combine fruits, jalapenos, onion, cilantro, cinnamon, chili powder and 2 tablespoons reserved pineapple liquid. Toss well and chill at least 2 hours.

To make fajitas, combine remaining ingredients except chicken and tortillas. Marinate chicken strips in mixture 10 minutes. Remove chicken strips from marinade and place in heated skillet over medium heat. Cook 5 to 8 minutes or until chicken is cooked through, brushing occasionally with reserved marinade.

While chicken is cooking, heat tortillas on stove top or in microwave oven until soft and pliable.

To assemble: Transfer cooked chicken to one side of small, hot, oiled cast-iron skillet. Skillet should be hot enough that when chicken and salsa are added they sizzle. Put chicken on one side, salsa on the other.

Immediately remove from heat and serve while still sizzling with three warmed tortillas per person, rice and refried beans. Makes 4 servings.

Debora Jones, owner, sent the recipe.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998

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