1 1/4 pounds chicken breast 1 1/2 ounces lime juice 3/4 ounces garlic 1/4 tablespoon salt 1/4 tablespoon pepper 1 1/2 ounces vegetable oil 3/8 ounces chopped jalapeno pepper 1/4-ounce cilantro 1/2 teaspoon red crushed chilies For Chicken Fajita Filling: First, marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper, cilantro, and red chilies. After marinated and cooked on both sides on the grill, cut into thin strips. Chicken Fajitas Ingredients 1 1/4 pounds boneless, skinless chicken breast halves, cubed 2 tablespoons canned chopped mild green chili peppers, well drained 1/2 teaspoon chili powder 1/4 cup chopped fresh cilantro leaves (garnish) 1 cup chopped onions 1 cup coarsely cubed tomatoes (garnish) 1 cup coarsely diced sweet red peppers 1 cup coarsely diced tomatoes 1/3 cup coarsely sliced scallions - Pinch of ground black pepper, or to taste 8 - large (8-inch) flour tortillas 1 teaspoon mild chili powder 3 1/2 tablespoons mild or medium picante sauce 1/2 tablespoon olive oil, preferably extra-virgin 1/4 teaspoon paprika FILLING cheese, sour cream FAJITAS 1/4 teaspoon salt (optional) Chopped scallions, sliced jalapeno peppers or shredded lettuce (garnish) 3 cups sliced mushrooms Preparation 1 TO PREPARE THE SAUCE: In a small bowl, stir together the peppers, picante sauce, chili powder and paprika. Set aside. 2 TO PREPARE THE FILLING: Preheat the oven to 375 degrees. In a 12-inch nonstick skillet over medium-high heat, warm the oil. Add the red peppers and onions. Cook, stirring frequently, for 3 minutes, or until slightly soft. Add the mushrooms. Cook, stirring often, for 4 minutes, or until the mushrooms release their juices. Raise the heat to high. Stir in the chicken, picante sauce, chili peppers and chili powder. Cook, stirring frequently, for 4 to 5 minutes, or until the liquid has almost completely evaporated from the skillet; be careful not to scorch the ingredients. Stir in the tomatoes, scallions, salt (if using) and black pepper. Cook for 1 minute; remove from the heat and stir in the sour cream. 3 TO PREPARE THE FAJITAS: Divide the filling evenly among the tortillas and roll them up to enclose the filling. Coat a 3-quart baking dish with nonstick spray. Arrange the fajitas, seam side down, in the dish. Cover with foil and bake for 10 minutes. Spoon the sauce over the fajitas. Sprinkle with the cheese. Cover the casserole with foil and bake for 10 minutes longer. Serve garnished with the tomatoes, cilantro and scallions, peppers or lettuce. Chicken Fajita Ingredients * 6 cleaned chicken breasts (skin removed) cut into strips * 4 onions (peeled) and sliced * 3 green peppers (washed and seeded) sliced * 3 red peppers (washed and seeded) sliced * 1 tbsp. olive oil * Salt and pepper to taste * 1 tbsp. ground cumin * 1 tsp. cayenne pepper * 12 large flour tortillas (store bought) Preparation and Cooking In a skillet heat the olive oil. Add the onion slices and brown for 2 minutes. Add the chicken strips and cook for another 5 minutes or until chicken is brown. Add the red and green peppers, salt, black pepper, cumin and cayenne pepper. Stir the mixture and cook for another 5 minutes. Preheat the oven to a 300° Fahrenheit. Place some of the chicken mixture onto each flour tortilla and close the tortilla making a wrap. Place each filled tortilla in a lightly greased baking dish and place in the oven to warm them up for about 10 minutes. Tip: You can leave the Fajitas in a 260° Fahrenheit. to keep them warm until served. For a real "Mexican " treat you can have some shredded cheddar cheese and sliced "Jalapeno" peppers on the table, so each guest can add some of them. Fajita Skillet Ingredients 1 tablespoon vegetable oil 1 clove garlic, minced 1 pound chicken tenderloins 1 small onion, sliced 1 medium green bell pepper, sliced into rings 1Ž4 cup reduce-sodium soy sauce 1 teaspoon Mexican Seasoning Blend (recipe below) 2 tablespoons fresh lime juice 1 medium tomato, coarsely chopped 1-2 tablespoons chopped fresh cilantro (optional) Warm flour tortillas Sour cream Guacamole Directions Heat oil in a large non-stick skillet over medium heat. Add garlic; cook 1 minute, stirring constantly. Add chicken, onion, bell pepper, soy sauce, and seasoning blend. Cook 3 minutes, stirring constantly. Add lime juice and tomato to chicken mixture; cook until thoroughly heated. Stir in cilantro, if desired. Serve from skillet at the table. Wrap the chicken mixture in warm tortillas, and serve with sour cream and guacamole, if desired. Yield: 4 servings Note: 1Ž2 teaspoon ground cumin can be substituted for Mexican Seasoning Blend Mexican Seasoning Blend 1Ž4 cup chili powder 3 tablespoons ground cumin 1 tablespoon garlic powder 1 tablespoon ground black pepper 1 tablespoon salt 1 teaspoon cayenne pepper Yield: 1Ž2 cup Mark's Lowfat Chicken Fajita's Thanks to club member Mark K. for submitting his favorite lowfat Chicken Fajita recipe. 2 boneless, skinless chicken breasts cut into thin strips 1 small green bell pepper cut into strips 1 small red onion, quartered and separated 1 small zucchini, chopped 1 1/2 teaspoon cumin 2 cloves garlic, minced 1 1/2 teaspoon paprika 1 1/2 teaspoon onion powder 1 1/2 teaspoon chili powder 8 lowfat flour or corn tortillas Spray a large nonstick skillet with cooking spray and heat over high heat. Add vegetables and saute over high heat until crisp-tender. Remove vegetables from skillet and keep warm. Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat. Continue cooking until chicken is no longer pink. Add a small amount of water and simmer for a few minutes. Return vegetables to skillet and heat through. Serve with tortillas, salsa, reduced fat cheese or sour cream, etc. (warm tortillas to make them more pliable). Chicken Fajita Ingredients 1 -2 lbs. chicken strips 1 medium red onion 1 medium white onion 1 medium red pepper 1 medium green pepper Hatch whole green chilies 2 Tbs. cumin 2 Tbs. chili powder 1 Tbs. onion salt 3 Tbs. olive oil Directions Cut in small strips, onions, chilies and peppers, and place in a large bowl with chicken strips, season and mix.  In large skillet or sauté pan, cook entire mix in oil and serve with tortillas. Chicken and Sweet Pepper Fajita Ready In: 20 minutes Servings: 4 Ingredients: 2 teaspoons vegetable oil -- divided 2 cups onion -- vertically sliced 1 cup yellow bell pepper -- cut into strips 1 cup red bell pepper -- cut into strips 1 cup green bell pepper -- cut into strips 1/4 cup jalapeno pepper -- thinly sliced 1/3 cup chopped fresh cilantro 1/4 teaspoon salt 1/8 teaspoon black pepper dashes of chili powder, cumin, paprika 12 ounces boned and skinned chicken breasts -- cut into pieces 4 8 inch nonfat flour tortillas Directions: Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and jalapeño; stir-fry 12 minutes or until crisp-tender. Remove bell pepper mixture from skillet; stir in cilantro, salt, and black pepper. Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 3 minutes or until done. Return pepper mixture to skillet; cook 1 minute or until thoroughly heated. Heat tortillas according to package directions. Spread 1 1/2 teaspoons of cream cheese over each tortilla. Divide chicken mixture evenly among tortillas; roll up.