MMMexican

When I was teaching myself to cook on my semester abroad in Sydney in 2000, I started adding salsa to all my stirfries. Somehow my chicken stirfry became more like chicken fajitas. Over the past few years, I have stepped it up, added some killer guac and we have a very nice bi-monthly healthy Mexican night. My favorite part is the guacamole, the cumin and tabasco really kick it up! I even started to make it with a molcajete, a mortar and pestle that Mexicans use to make their guac.

The guacamole recipe can be found here at www.epicurious.com.
I add tomatoes, a tiny pinch of Tabasco and season with kosher salt and fresh cracked pepper. Sometimes, I skip the jalapeno and the cilantro. IT will still taste fabulous, don't worry! You can also substitute the onion with red onion.

Sherri's Chicken Fajitas (serves 2 people)

1 boneless chicken breast (enough for 2 people, 12 oz)
1 red onion
1 red pepper
1 tomato
1 garlic clove
a pinch of Goya Adobo (This is sold in all NY grocery stores, may be tougher to find in areas with less multicultural populations, so omit ! This is a shout out to my old roommate and close friend, Penny, who put Adobo on everything, even Chinese food and Lean Cuisines.)
1/2 cup of salsa

Heat a 10 inch skillet on medium heat with 1/2 Tbsp olive oil. Add chicken until it loses the pink color. Add in cut vegetables & garlic. Season with salt, pepper and Adobo. At the end, add in the salsa. Don't overcook, keep the chicken juicy!

Serve with warm tortillas, sour cream, shredded cheese and guacamole.

This meal is a household favorite, let me know how you enjoy it in yours!