Chicken Fajitas With Mango Salsa Recipe
Ingredients
1 tablespoon sliced pickled jalapeno pepper, or 1 fresh jalapeno pepper
1 small sweet onion, such as Vidalia, or mild red onion, about 4 ounces
2 sprigs fresh cilantro
2 ripe but firm mangos
1 lime
2 tablespoons olive oil
4 boneless, skinless chicken breast halves, 5 to 6 ounces each, or 1 1/4 to 1 1/2 pounds chicken tenders
Salt and freshly ground black pepper to taste
2 medium-size red bell peppers
8 fajita-size flour tortillas
Directions
Drop the jalapeno down the chute of a food processor with the motor running and puree.
Stop the motor and scrape down the sides of the bowl with a rubber spatula.
Peel and quarter the onion.
Add the onion and cilantro leaves to the processor and pulse a few times.
Place each mango, narrow side down, on a cutting surface.
Slice through the mangos as close to the pits as possible on one side, then repeat on the other side.
With a teaspoon, scoop out the flesh from the two thick slices and cut each slice into 4 pieces.
Juice the lime.
Add the mango and lime juice to the processor and pulse just until the salsa is fully combined but still chunky.
Heat the oil in a wok or large, heavy skillet over medium-high heat.
Cut the chicken into strips about 1/2 inch wide and 2 to 3 inches long.
Season the strips with salt and pepper.
Increase the heat to high and add the chicken.
Cut the tops from the bell peppers.
Stand them upright and cut down inside the four walls, separating them from the center core and seeds.Then cut the walls into thin strips.
Add the strips to the chicken and cook, stirring periodically, for 5 minutes, or until the chicken is just done.
The chicken should feel firm.
While the chicken cooks, spread the tortillas on a microwave-safe plate and cover with a paper towel.
Cook in a microwave oven on high (100%) power for 20 seconds.
Put the chicken and peppers on a small serving platter.
Put the salsa in a small bowl.
Bring the food to the table for diners to make their own fajitas.
To assemble, put 1/8 of the chicken mixture on each tortilla, top with a tablespoon or more of salsa, and fold the tortilla over.
Stop the motor and scrape down the sides of the bowl with a rubber spatula.
Peel and quarter the onion.
Add the onion and cilantro leaves to the processor and pulse a few times.
Place each mango, narrow side down, on a cutting surface.
Slice through the mangos as close to the pits as possible on one side, then repeat on the other side.
With a teaspoon, scoop out the flesh from the two thick slices and cut each slice into 4 pieces.
Juice the lime.
Add the mango and lime juice to the processor and pulse just until the salsa is fully combined but still chunky.
Heat the oil in a wok or large, heavy skillet over medium-high heat.
Cut the chicken into strips about 1/2 inch wide and 2 to 3 inches long.
Season the strips with salt and pepper.
Increase the heat to high and add the chicken.
Cut the tops from the bell peppers.
Stand them upright and cut down inside the four walls, separating them from the center core and seeds.Then cut the walls into thin strips.
Add the strips to the chicken and cook, stirring periodically, for 5 minutes, or until the chicken is just done.
The chicken should feel firm.
While the chicken cooks, spread the tortillas on a microwave-safe plate and cover with a paper towel.
Cook in a microwave oven on high (100%) power for 20 seconds.
Put the chicken and peppers on a small serving platter.
Put the salsa in a small bowl.
Bring the food to the table for diners to make their own fajitas.
To assemble, put 1/8 of the chicken mixture on each tortilla, top with a tablespoon or more of salsa, and fold the tortilla over.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
