Mexican Chicken Fajitas with Guacamole and Salsa

For 2 people:
2 chicken breasts ( increase number of breasts with number of people) fillets cut in juillens.
Red peppers       - 1 nos julliens
Yellow pepper     – 1 nos julliens
Medium red Onion  – 1 nos finely sliced long
Small tomato      – 1 nos finely chopped
6 cloves of garlic (3 cloves for every breast)- finely chopped
Cinnamon
Nutmeg
paprika powder
cajun paste
Cheddar cheese and Mozarella cheese grated



Preparation:Take big pinch of cinnamon, a generous dash of paprika (sweet chilli powder) and some cajun paste and rub it over the chicken breasts with olive oil and marinate it. Keep aside.

In a non stick pan or skillet add a generous swirl of olive oil and throw in the finely sliced onions, sauté till brown. if you want it less dry you can increase the quantity of onion. Next, after it is brown throw in the finely sliced garlic, chilli flakes add a small teaspoon on cinnamon powder and a small portion of crushed nutmeg for extra flavor. Add a dash of pepper, and sauté well. Remove the subtly marinated chicken breast and add it to the skillet and cook for about 4 minutes on a high fire, till the chicken begins to leave oily residue in the pan and has turned a nice golden brown.

After this add one small tomato, if it is a little dry and add a pinch of salt one pinch of salt at this point and put it on a slow fire and let tomato get infused with chicken. After this add the red and yellow peppers and sauté this on a high fire again but cook for only 1-2 minutes as you want the peppers to remain crunchy. Once you being to smell the aromas of the seasoning and the peppers, take it off the fire and cover with the lid. The steams will beautiful finish off the rest of the cooking.

Tortillas can be made at home or purchased from your local super market. To make at home you just need to mix corn flour and atta in equal proportion and roll out thin like rotis, or chapattis (flat bread) with a rolling pin.

To Serve:  Heat the tortilla on a hot pan and then layer the chicken the middle then, sprinkle with put chedder cheese and mozzarella combination, add a nice generous dash of sour cream on the side. Fold in the left one side of the bottom and then wrap the left flap of the tortilla so that you can just hold it in your hand and eat it. Serve it with Salsa and Guacamole on the side.

salsa
3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper
Preparation: Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool. Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.

Guacamole

4- ripe Avocado
1- medium tomato, diced

1/4 cup- Onion, peeled and diced
1 Jalapeno-Finely chopped
1/2 cup- chopped Cilantro
1 tablespoons lime juice
Salt and pepper to taste

Mash 2 of the avocado with the back of a fork or other mashing utensil. Add all the ingredients and fold gently and serve immediately.