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Ingredients:
SALSA
29 oz canned whole peeled tomatoes, drain, ed/chopped
1/2 cup raisins
1/4 cup chopped cilantro or parsley
1/4 cup sliced scallions
2 tbsp minced jalapeno chilies, fresh or c, anned
4 garlic cloves, peeled/minced
2 tbsp fresh lime juice
1 salt
FAJITAS
6 chicken breast halves, skinned, bon, ed, grilled,
1 shredded lettuce
1 sliced avocado (or prepared guacamo, le)
1 shredded cheddar or monterey jack c, heese
1 dairy sour cream
1 8 corn tortillas, steamed or fried
Instructions:
In bowl, combine tomatoes, raisins, cilantro, scallions, chilies,
garlic and lime juice. Season to taste with salt. Cover; let stand at
least 2 hours, or overnight. To serve: Arrange bowls of salsa,
grilled chicken, lettuce, avocado, cheese, sour cream and basket of
tortillas on table. Let individuals assemble fajitas by layering
choice of ingredients on tortillas. Yield: 4 servings.
Servings: 4
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Chicken Fajitas With Raisin Salsa Recipe brought to you by Mexican Recipes To-Go
