Mexican Recipes from www.EagleKnights.com

Chicken Fajitas

4 skinless, boneless chicken breast halves
2 teaspoons vegetable oil
1 large onion (for 1 cup sliced)
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 green bell pepper
1 red bell pepper
1 lime
8 flour tortillas (6-inch size) for fajitas

Toppings (choose two or three):
Chopped green onions
Chopped tomato
Salsa
Shredded Mexican-style cheese
Light or fat-free sour cream
Commercially prepared guacamole

Heat the oil over medium heat in an extra-deep, 12-inch nonstick skillet. Peel the onion. Cut it in half and slice the halves into 1/4-inch crescent-shaped slices. Add them to the skillet. Stir occasionally.

While the onion cooks, measure the chili, garlic and onion powders into a gallon-size, zipper-top plastic bag. Slice the chicken across the grain into 1/4-inch strips and place the strips in the bag. Shake the bag to coat the chicken with spices and add the chicken to the skillet. Raise the heat to medium-high.

Rinse and seed the bell peppers and cut them into 1/4-inch strips, adding them to the skillet as you slice. When all of the peppers are added, raise the heat to high. Let the mixture cook, stirring from time to time, until the peppers are crisp-tender and the chicken is not pink in the center, about 3 to 5 minutes.

While the mixture cooks, prepare the optional toppings as desired. When the chicken is done, remove the skillet from the heat, cut the lime in half and squeeze the juice directly over the skillet. (Reserve the remaining lime half for another use.) Stir well.

Just before serving, heat the tortillas in the microwave according to the package directions. Serve at once by letting each person assemble his or her own fajita.

Cook's note: Any of the optional toppings also would be yummy served atop refried beans.