Potato Fajitas

12 to 16 oz boneless, skinless chicken or beef steak
1/2 cup sliced onion
2 tbs vegetable oil
1 cup each sliced red and green or yellow pepper
Four 8 oz each russet potatoes, baked
Dairy sour cream
Shredded Cheddar cheese

Slice chicken into strips. Marinate in Fajita Marinade about 1 hour. Saute chicken and onions in oil until onions are tender. Add peppers and cook about 3 minutes or until chicken is thoroughly cooked. Split top of potato and gently squeeze bottom to fluff. Divide and spoon chicken mixture over each potato. Serve with sour cream, guacamole and cheese.

Makes 4 servings.

Fajita Marinade:
2 tbs each lime juice and vegetable oil
2 tbs chopped fresh cilantro (coriander)
1 small clove minced garlic
1 tsp chil1 powder
Salt and pepper to taste

Mix well.

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Cajun Country -- New Iberia, Louisiana