Title: Poncho and Lefty's Fruity Chicken Fajitas
Categories: None
Yield: 1 Servings

1 Papaya; peeled, seeded and
-diced
1 Mango; peeled, seeded and
-diced
1 Kiwi; peeled and diced
1 Orange; peeled, seeded and
-diced
4 sl Canned pineapple rings;
-diced, (reserve 2
-tablespoons liquid)
2 Jalapeno chilies; finely
-diced
1/2 Red onion; finely diced, or
-to taste
1 tb Freshly chopped cilantro
1/8 ts Cinnamon
1/2 ts Chili powder
1/4 c (1/2 stick) melted butter
2 ts Lemon or orange juice
1/2 ts Granulated garlic
1/2 ts Chili powder
1/2 ts Onion powder
1/4 ts Salt
1/8 ts Black pepper
4 Boneless; skinless chicken
-breast halves, (6 ounces
-each), cut into 1/2-inch
-strips
1 Dozen flour tortillas
Hot cooked white rice
Refried beans

Notes: at Pancho and Lefty's -- A Mexican Cantina, 2000 Washington St., Two
Rivers, WI.

To make salsa, combine fruits, jalapenos, onion, cilantro, cinnamon, chili
powder and 2 tablespoons reserved pineapple liquid. Toss well and chill at
least 2 hours.

To make fajitas, combine remaining ingredients except chicken and
tortillas. Marinate chicken strips in mixture 10 minutes. Remove chicken
strips from marinade and place in heated skillet over medium heat. Cook 5
to 8 minutes or until chicken is cooked through, brushing occasionally with
reserved marinade.

While chicken is cooking, heat tortillas on stove top or in microwave oven
until soft and pliable.

To assemble: Transfer cooked chicken to one side of small, hot, oiled
cast-iron skillet. Skillet should be hot enough that when chicken and salsa
are added they sizzle. Put chicken on one side, salsa on the other.
Immediately remove from heat and serve while still sizzling with three
warmed tortillas per person, rice and refried beans. Makes 4 servings.

Debora Jones, owner, sent the recipe.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998