Mushroom and Chicken Fajitas |
The whole family can have fun with this fajita dinner. Cook the filling in an electric skillet and bring to the table to keep warm; set out dishes of grated cheese, salsa and let everyone assemble their own version. Makes 8 fajitas.
Prep time: 10 minutes
Cooking time: 18 minutes
Ingredients
- 2 tbsp (25 mL) vegetable oil, divided
- 1 cup (250 mL) red, green, and yellow pepper strips
- 1 medium red onion, thinly sliced
- 1 lb (6 cups, 1.5 L) sliced fresh Mushrooms
- ½ tsp (2 mL) EACH chili powder and cumin
- 1 lb (500 g) boneless, skinless chicken breasts, cut into strips
- 8 large soft flour tortillas, warmed
- Grated cheddar or monterey jack cheese (optional)
- Salsa (optional)
Directions
1. In large non-stick skillet, heat 1 tbsp (15 mL) of the oil over medium- high heat. Sauté peppers and onion about 3 minutes or until softened.
2. Add mushrooms; cook 4- 5 minutes, stirring frequently; remove and keep warm. Add remaining oil, chili powder and cumin to skillet. Sauté chicken about 5-6 minutes or until no longer pink.
3. Return mushroom mixture to skillet; toss gently to mix. Cook, stirring, for 2-3 minutes or until heated through.
4. Spoon about ½ cup (125 mL) of the mixture down centre of each tortilla; roll up. Sprinkle with cheese, and serve with salsa if desired.
Tip: Add 1 cup/250 mL sliced celery with the peppers and top filling with shredded lettuce if desired.
Variation: For an appetizer substitute 16 small whole-wheat tortillas and fill each with ¼ cup/50 mL filling; sprinkle with cheese. Fold the bottom of tortilla up and overlap the sides, secure with toothpick if desired.
Nutrition per serving:
Calories: 327
Protein: 20.7 g
Fat: 8.7 g
Carbohydrates: 41.8g
Dietary Fibre: 4.2g
Recipe courtesy of Mushrooms Canada. For more delicious recipe ideas visit www.mushrooms.ca.
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