Easy Chicken Fajitas

Two chicken breasts, thinly sliced

16-oz package Birdseye Pepper Stir-fry

1 tsp cumin

1 tsp chili powder

1 can Rotel Mexican fiesta (or if you want it hot, Rotel Extra Hot)

olive oil

Thaw the pepper stir-fry in a colander to get rid of excess water from ice

Mix the spices with sliced chicken to coat the pieces.

Cook chicken in hot oil. Add stir-fry and cook until tender.

Add the can Rotel and cook down to desired consistency

Serve with sour cream, tortillas, black-beans and rice.

You can also add a bit of cilantro

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And, here is another version

Garlic 'N Lime Chicken Fajitas

Recipe from Lori Johnson of Sweetwater, Tenn.

Total Time: 45 min

Olive Oil
1 T margarine
2-3 lbs bonesless, skinless chicken, cut into strips
1 large onion, cut into strips
1 red pepper, julienned
1 yellow pepper, julienned
2 T. chopped garlic
2 T. chili powder
1 T. cumin
Seasoned Salt
Garlic Pepper
1/4 t. cayenne pepper
1 T. dried clinatro
1/2 lime
6 roma tomatoes, sliced lengthwise
Flour Tortillas

Garnishes: Sliced Jalepeno, Sliced black olives, shredded mexican flavor cheese, sour cream, shredded lettuce, salsa, guacamole, and tortilla chips

1.  Drizzle extra virgin olive oil in large skillet Add margarine When margarine melts add chicken, onion, peppers, garlic, and seasonings (except lime).

2.  When chicken is almost done, add tomatoes and squeeze lime over all.

3.  Cook about 10 minutes longer on low.  Serve with Spanish Rice and garnishes.

Yield: 6-8 servings

Comments: Easliy adjustable to your personal "heat" preference.  Everyone loves these.

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