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.THE RECIPE:
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*
Tortillas
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.
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