Salsa

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by Renae

Ingredients
  • 2 14.5 oz. cans chunky pasta-style tomatoes
  • 1 4 oz. can diced green chilies
  • 1/4 C thinly sliced green onions (2)
  • 1/4 C snipped cilantro or parsley
  • 2 T lemon juice
  • 1/5 tsp pepper
  • 1 clove garlic, minced
Directions

1. Drain tomatoes, reserving 1/3 C juice; discard remaining juice. Combine tomatoes and reserved juice, chili peppers, green onions, cilantro or parsley, lemon juice, pepper, garlic, and 1/4 tsp salt.
2. Cover and chill at least 4 hours before serving. Makes about 2 3/4 C salsa.


Chicken Fajitas

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by Renae

Ingredients
  • 1 lb. chicken breasts, cut in strips
  • 4 slices sliced red onion
  • 2 T each olive oil and lime or lemon juice
  • 2 bell peppers, cut in strips
  • 2 cloves minced garlic
  • 3/4 C salsa (optional: homemade recipe here)
  • 8 tortillas
  • 1 C shredded cheddar cheese
Directions

1. Combine chicken, onion, oil, lime juice, peppers, garlic, and salsa in a sealed plastic bag. Marinate in refrigerator 2-24 hours.
2. Place chicken and vegetables in a large baking dish. Broil 4-5 min. from heat 5-8 minutes per side.
3. Put chicken and vegetables on tortillas. Sprinkle with cheese. Roll up and enjoy!

Optional:
Serve with guacamole and any leftover salsa.

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