6 super-size flour tortillas
3 chicken breasts, skinned, boned, cut in 3x1/2 inch pieces
1/2 red onion, coarsely chopped
1/2 large green pepper, coarsely chopped
1/4 lb. cheddar cheese, shredded
1 can refried beans
1 large tomato, cut in medium chunks
Optional: sour cream, ripe olives or salsa with fresh tomato
Fajita seasoning, if available, or substitute taco seasoning
Saute chicken breasts in a large pan (single layer) sprayed with
Pam. When cooked through, but still moist, sprinkle with Fajita
or taco seasoning (about 1/3 pkg.), stir. Add onion and green
pepper. Cook and stir briefly until hot. Veggies will be crisp
tender.
Make each Fajita individually.
Spread tortilla with about 2 tbsp. refried beans down the
center. Add cheese and microwave on high until cheese is soft
and melted around the edges (about 15 seconds). Scoop a generous
portion of chicken mixture on top of beans and cheese. Add
chopped tomatoes. Fold bottom of tortilla up and fold or roll
tightly enough to eat out of hand. Makes six fajitas. Optional:
Add sour cream, ripe olives or salsa with the fresh tomato.
If the meal is begun with taco chips and salsa, the fajitas may
be served as individually ordered (for instance "hold the
refried beans".) The guests waiting for their fajita to be
served are busy with the chips.
