We made some really yummy chicken fajitas the other night. One of the best parts was a big old helping of fresh fried bell peppers from our garden. They added a light crunch and a nice punch of flavor. The other tasty part was the creamy sauce for the chicken. We just mixed salsa with cream cheese, and it tasted great.
Sliced bell peppers
Splash of olive oil
Salt and pepper to taste
Garlic powder to taste
2 chicken breasts, sliced into inch-wide strips
1/4 c. cream cheese, softened*
1 c. salsa*
Desired toppings (chopped tomato, avocado)
In frying pan, toss peppers with olive oil, salt and pepper, and garlic powder. Fry over medium heat until crisp-tender. It takes about ten minutes. Meanwhile, in a different pan, cook chicken, then toss with cream cheese and salsa until well coated. Layer chicken and sauce, then peppers and additional toppings on a tortilla. Wrap it up, and enjoy!
*Note: I'm not sure about the amounts I used for my sauce, so this is just a guess. The consistency of your salsa will make a difference. It should be pink when it's ready.