===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-17-94 (20:45)             Number: 378
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Sizzling Chicken Fajitas       Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v7.07

      Title: Sizzling Chicken Fajitas
 Categories: Poultry, Mexican
   Servings:  4

      1 x  MARINADE:                                Seeded and julienned
      1 ea 2" piece dried tangerine            1 ea Large carrot, julienned
           Peel or 2 tsp. grated orange        1 sm Red onion, thinly sliced
           Peel                                1 ea To 2 avocados, peeled, pit
    1/4 c  Orange juice                             Removed and sliced
      3 tb Lime juice                          1 x  Cilantro sprigs (garnish)
      3 tb Soy sauce                           1 x  ROASTED SWEET PEPPER SALSA:
      2 tb Dry sherry                          2 lg Tomatoes, cored & finely
      2 tb Cooking oil                              Diced
      1 tb Minced jalapeno or serrano          1 lg Red bell pepper, roasted,
      2 ts Minced garlic                            Peeled, seeded, and finely
      2 ts Grated ginger                            Diced (about 1/2 cup)
      1 ts Sugar                               2 ea To 3 jalapeno or serrano
    1/2 ts Ground cumin                             Chiles, minced
      1 x  OTHER INGREDIENTS                 1/4 c  Chopped cilantro
      4 ea Boneless, skinless chicken          2 tb Finely chopped pickled
           Breast halves                            Ginger
      8 ea To 12 small flour tortillas         1 ts Minced garlic
      2 tb Cooking oil                         2 tb Rice vinegar
      1 sm Jalapeno or serrano, minced         1 tb Chinese chili sauce
      1 ea Red and yellow bell pepper,

  Combine the salsa ingredients in a medium bowl, mix well.  Place in a
  serving bowl, cover and refrigerate until ready to use.

  Soak the tangerine peel in warm water for 30 minutes.  Drain and finely
  chop the peel.  Place the peel in a bowl with the remaining marinade
  ingredients.  Place the breast halves between 2 sheets of plastic wrap and
  pound with a flat-surfaced mallet until about 1/4 inch thick.  Place the
  breasts in a sealable plastic bag, pour in the marinade, and seal the bag.
  Refrigerate for 2 or 4 hours, turning the bag occasionally to distribute
  the marinade.  Lift the chicken from the marinade and drain briefly.
  Reserve the marinade.  Place the chicken on an oiled grill 4 to 6 inches
  above a solid bed of medium-glowing coals.  Cook until the chicken is no
  longer pink when cut, about 3 minutes on each side.  Meanwhile, stack and
  wrap the tortillas in foil and place on one side of the grill to heat.

  While the chicken is grilling, heat a wok over high heat until hot.  Add
  the oil, chile, bell peppers, carrot and onion and stir fry for 1 minute.
  Add 1/4 cup of the reserved chicken marinade and stir fry for 1 minute.

  To serve, cut the chicken across the grain into slanting slices.  Place
  the chicken, vegetables, and tortillas on a platter.  Place the avocado,
  salsa and cilantro sprigs in separate serving dishes.  Wrap the chicken
  and your choice of condiments in a tortilla and eat out of hand...

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