Chicken Fajitas

from Paula Croteau*

2 boneless, skinless chicken breasts
coarse salt
2 tablespoons olive oil
1 large onion, thin strips
4 cloves garlic, minced
2 sweet red peppers, thin strips
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon coriander
3 tablespoons fresh cilantro, chopped
1 jar salsa (store bought)
1 bag corn chips (store bought)
2 cups monterey jack, grated

Wash and dry chicken.
Cut in half, then into thin strips.
Season with salt.
Heat oil in heavy bottomed skillet.
Saute chicken until lightly browned on all sides.
Remove chicken from skillet and set aside.
If necessary add additional oil to the skillet.
Add onions and saute until soft.
Add garlic and peppers. Saute until wilted and carmelized.
Add spices and stir for 1 - 2 minutes.
Arrange tortilla chips on oven proof platter.
Place salsa then chicken mixture on top of corn chips.
Top with cheese and place under broiler for 3 - 5 minutes or until cheese is melted and browning.

Variety Tips: Substitute chicken and/or peppers for other meats, fish, and vegetables. Instead of serving on top of corn chips, wrap mixture in soft tortillas or serve in taco shells.

Paula Croteau

* Paula Croteau
lives in Southold with her husband, Michael, and their two children. Paula offers regular cooking classes in her own "Farmhouse Kitchen."