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The following recipe is truly my family's favourite - we have it at least once every other week. (We have Mexican Sunday at our house.) An added advantage of this recipe is that it is low fat. 8 flour tortillas (8-inch or 20-cm), heated 1 cup (250 mL) mild or medium salsa sauce 1 tablespoon (15 mL) flour 1 1/4 teaspoons (6 mL) ground cumin 1/2 teaspoon (2 mL) salt 1 tablespoon (15 mL) vegetable oil 1 medium onion, halved lengthwise and sliced thinly crosswise 1 cup (250 mL) thin red bell pepper strips 1 cup (250 mL) thin green bell pepper strips 3/4 pound (350 g) boneless chicken breast, skinned and cut into thin strips 2 garlic cloves, finely chopped OPTIONAL TOPPINGS Light sour cream Thin tomato wedges Chopped cilantro Stack tortillas and wrap in foil. Bake at 350 F (180 C) for 5 minutes or until heated through. Meanwhile, combine salsa sauce, flour, cumin and salt in small bowl. In large frypan, heat oil over medium heat. Add onion and red and green peppers; saute 2 minutes. Add chicken and garlic; cook, stirring frequently, 4 to 5 minutes or until no longer pink. Add salsa sauce mixture; saute 1 minute or until sauce thickens. Spoon about 1/3 cup of mixture down the centre of each tortilla; top as desired. Serve with additional salsa sauce, if desired. Makes 4 servings. We like our food on the spicy side, so I use medium salsa and add one or two jalapeno peppers with the chicken and garlic. The light sour cream is an essential topping for me, as it really enhances the flavour. Anyway, I hope this recipe is useful for you. By the way, I took it from the Vancouver Sun on June 12, 1996. Try it out - it's really yummy.
Well, Nancy, I'm sorry to admit it, but I haven't tried it yet!! Someone out there in cyberspace will have to tell me all about it! (Although it looks awfully similar to my recipe!)
I want to go back to college......
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