Recipe: Roasted Red Pepper Chicken Fajitas with Green Chili Salsa

ROASTED RED PEPPER CHICKEN FAJITAS

FOR THE MARINADE:
Juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon garlic powder
1/4 teaspoon adobo seasoning (without pepper)
FOR THE WRAPS:
2 chicken breasts, skinned and boned
2 roasted red peppers
2 avocados
4 (9-inch) flour tortillas
1 cup grated cheddar cheese
1/2 cup sour cream (for serving)
Green Chili Salsa (recipe follows)

Combine ingredients for the marinade. Marinate chicken breasts 1/2 hour or more.

Roast red peppers under broiler until blackened, about 15 minutes. Put in plastic bag and close for 15 minutes. Peel off blackened skin. Slice peppers lengthwise in 1-inch slices. Slice avocados into 1/4 inch slices.

Drain marinade from chicken breasts. Broil chicken breasts 4 to 5 minutes on each side.

Slice chicken lengthwise into 1-inch slices. Layer chicken breasts, red peppers and avocado on tortilla, top with cheese and fold one side of tortilla over the other. Wrap in foil.

Bake in an oven at 325 degrees F for 15 minutes. Remove foil and serve with sour cream or green chili salsa on the side.

GREEN CHILI SALSA

2 cups chopped tomatoes
2 4 1/2 ounce cans chopped green chilies, drained
1/4 cup diced onion
2 tablespoons minced cilantro
1/4 teaspoon sugar.

Combine all ingredients.

Source: Let's Wrap It Up by Lynda Oppenheimer