Fajitas

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Title: FAJITAS
Categories: Mexican, Main dish, Poultry
Yield: 8 Servings

1.50 lb Boneless chicken breast
2.00 x Garlic cloves
2.00 x Jalapeno peppers
0.50 c Olive Oil
0.33 c Dry Sherry
1.00 T Chili Powder
2.00 t Ground cumin

Slice the chicken breast into long 1/2 inch wide strips. To make a
marinade, drop the garlic cloves and jalapeno peppers through the
feed tube of a food processor with the chopping blade in place and
the motor running until chopped finely (10 seconds or so).
Add the remaining ingredients and process until smooth (about
another 10 seconds.) Pour the marinade over the chicken and let
marinate for 2 hours at room temperature or overnight in the
refrigerator, turning occasionally. Preheat the oven broiler. Drain
the chicken, reserving the marinade. Arrange the chicken on a rack on
a broiler tray and broil 3 inches from the heat source for 5 minutes;
turn, baste with marinade, and broil for another five minutes. Serve
with warmed tortillas, shredded lettuce, shredded cheese, chopped
tomatoes and salsa verde. Source: Pleasures of Cooking magazine,
Jan/Feb 1987, p. 11.

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