- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 2 green peppers, sliced into skinny
strips
- 1/4 cup salsa, or several shots hot
pepper sauce
- 3/4 cup tomato juice
- 2 cups cooked chopped chicken
- Goodly Dash Pepper
- 1/4 to 1/2 teaspoon salt
- 8 small flour tortillas
- 1 cup shredded cheese (I like a
Colby and Monterey jack blend, but
cheddar works just fine)
Heat the oil in a large skillet. Add the
onions and peppers. Sauté until he
vegetables begin to become a little tender
and the onions become translucent, or
see-through. Add the salsa, tomato juice,
chicken, pepper and salt. Stir it all up and
let the tomato juice simmer a little bit.
The chicken will absorb the tomato product,
and the whole mixture will take on a juicy
filling-like texture. Heat the tortillas by
wrapping them in tin foil and placing them
in the oven for about 15 minutes at 400°.
Spoon the fajita filling onto the tortillas
and top with 2 tablespoons of cheese. Fold
in half and serve hot.
|
