Sunday, 9 June 2013

Fajita Pitas Recipe

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I was delayed returning house one night and didn't remember to choose up tortillas for the fajitas we organized for supper. So we used pita breads that I had in the fridge instead. The heated chicken-filled pouches, garnished with a house made marinade and other delicious toppings, are often asked for when we're starving for something in a rush. -Diana Jackson, Springtown, Texas

Fajita Pitas Recipe


    6 boneless skin free poultry sections (4 oz. each)
    1 huge red onion, sliced
    1 huge natural spice up, very finely sliced
    1 tbsp canola oil
    2 glasses (8 ounces) destroyed Spanish dairy products combination or cheddar cheese
    8 pita a loaf of bread (6 inches), halved
    1 method red onion, perfectly chopped
    1 method tomato, perfectly chopped
    1/2 jalapeno spice up, perfectly chopped
    1 tbsp chopped fresh cilantro
    1 tbsp canola oil
    Guacamole and bitter lotion, optional


    Bbq grill poultry, covered, over method heat for 6-8 moments on each side or until mindset run clear. Cut into pieces.
    In a huge container, saute red onion and natural spice up in oil until crisp-tender. Add poultry and dairy products.
    Stuff into pita halves; place on an ungreased cooking piece. Prepare at 325° for 10 moments or until dairy products is dissolved.
    Meanwhile, for marinade, merge the red onion, tomato, jalapeno, cilantro and oil in a dish. Serve marinade, guacamole and bitter lotion if preferred with pitas. Yield: 8 meals.

Editor's Note: Wear non reusable safety gloves when cutting hot peppers; the sebum can burn skin. Fell, as this your face.

Nutritional Facts 1 providing (1 each) is equal to 345 calories, 14 g fat (7 g soaked fat), 33 mg cholesterol, 532 mg salt, 40 g carbs, 3 g fiber, 15 g proteines

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