- Rendements: 4 or 8 fajitas
- Préparation: 32 minutes
Ingrédients
- 2 c. à table (30mL) GAY LEA - Beurre Salé
- 12 oz (375g) poitrines de poulet désossées
- 1 c. à table (15mL) jus de citron, fraîchement pressé
- 1 c. à thé (5mL) poudre de chili
- 1 c. à thé (5mL) cumin
- 1/4 c. à thé (1mL) sel
- 1/4 c. à thé (1mL) poivre
- 2 gousses d'ail, émincées
- 8 tortillas de blé entier, environ 7 po/18 cm
- 1 tasse (250mL) champignons, tranchés
- 1 oignon, en moitiés et tranché finement sur la longueur
- 1 poivron rouge doux, tranché
- 1 poivron vert, tranché
- 1 tasse (250mL) IVANHOE - Vieux Cheddar, râpé
Instructions
- Preheat oven to 350°F (180°C).
- In medium bowl, melt 1 tbsp (15 mL) butter in microwave. Add chicken, lime juice, chilli powder, cumin, salt, pepper and garlic; mix well and set aside.
- Wrap tortillas in foil and warm in oven 8 minutes or until heated through.
- Meanwhile, melt remaining butter in a large non-stick skillet on medium high. Add mushrooms, onion and peppers; cook, stirring frequently, for 5 minutes or until vegetables are tender-crisp.
- Transfer to bowl. Add chicken strips to skillet and cook, stirring frequently, for 5 minutes or until chicken is lightly browned and no longer pink inside. Return vegetables to skillet; stir until heated through, about 1 minute. Spoon chicken and vegetable mixture into centre of each tortilla and sprinkle with Cheddar.
- Serve with suggested toppings.
- Set out bowls of extra shredded Cheddar, chopped tomatoes or salsa, chopped romaine lettuce and sour cream.
Tips:
