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Ingredients
- 1 medium white onion (peeled and sliced thin)
- 2 quarts water
- ice
- 1 red bell pepper
- spray olive oil
- 4 ounces boneless chicken breast (sliced into thin strips)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 cup water
- 4 low-fat soft flour tortillas
- 3 tablespoons non-fat sour cream
- 4 tablespoons fresh cilantro leaves
Details
Servings 4
Preparation
Step 1
Place the sliced onion in large mixing bowl and cover with the water and ice. Preheat oven to 350 degrees. Place the whole red pepper in the oven and roast for about 40 minutes. Turn the pepper a quarter turn about every ten minutes so that it roasts evenly. Remove the roasted pepper from the oven and place in a paper bag. Allow the pepper to cool. Once cool, the skin of the pepper will slip off easily. Remove the seeds and slice the pepper very thin.
Heat a large non-stick skillet over medium-high heat. Once the pan is hot, drain the onions and add them to the pan. Stir freqently. As the excess water begin to evaporate, spray lightly with the olive oil.
Continue to cook until the onions are completely brown. If they cook too fast, reduce the heat to keep them from burning.
When the onions are browned and limp, add the sliced roasted red bell pepper. Stir and increase the heat to medium-high and add the chicken, salt and cumin. Cook until the outside of the chicken strips are slightly browned.
Place a second skillet on another burner over high heat. Add the water and cook, stiring frequently. The water will evaporate quickly and when there is only about a tablespoon, remove the pan from the burner.
Place a tortilla in the second heated pan for about 5-10 seconds turning once so that the tortillas is soft. Remove and fill with 1/4 of the fajita mixture, top with 2 teaspoons non-fat sour cream and 1 tablespoon cilantro leaves.
Repeat for the other three fajitas.
215 calories per serving (4 servings)
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