Chicken Fajitas With Mango Salsa
|Sliced pickled jalapeno pepper/1 fresh jalapeno pepper||1 Tablespoon|
|Sweet onion||4 Ounce (1 Small Piece, Such As Vidalia, Or Mild Red Onion)|
|Fresh cilantro sprigs||2|
|Firm ripe mangoes||2|
|Olive oil||2 Tablespoon|
|Boneless skinless chicken breast halves||24 Ounce (Four 5 To 6 Ounces Halves)|
|Red bell peppers||2 Medium|
|Flour tortillas||8 (Fajita Size)|
|Freshly ground black pepper||To Taste|
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.
Serving size: Complete recipe
Calories 2205 Calories from Fat 606
% Daily Value*
Total Fat 68 g105.1%
Saturated Fat 12.9 g64.6%
Trans Fat 0.2 g
Cholesterol 394.6 mg131.5%
Sodium 2942.4 mg122.6%
Total Carbohydrates 220 g73.4%
Dietary Fiber 20.9 g83.5%
Sugars 82.2 g
Protein 181 g363%
Vitamin A 228.1% Vitamin C 761.2%
Calcium 17.2% Iron 76%
*Based on a 2000 Calorie diet