Fajitas

1 ½ lb. chicken, sliced into thin strips

3-4 Tbsp. oil

½ c. sliced onion

½ c. chopped green onion

1 c. sliced red, yellow or green bell peppers, in any combination

8 flour tortillas, warmed

salsa and sour cream

Combine marinade ingredients and marinate chicken in mixture for 1 - 2 hours. Quickly sauté onions and peppers in oil until lightly browned; remove from pan. Sauté marinated chicken until thoroughly cooked, and then toss with vegetables; spoon into flour tortillas. Serve with sour cream and salsa.

Marinade:

1-2 cloves garlic, minced

1 ½ tsp. seasoned salt

1 ½ tsp. cumin

½ tsp. chili powder

1 tsp. crushed red pepper

2 Tbsp. oil

juice of 2 lemons

Mix together and pour over chicken.

(This recipe contributed by Judy Clements Dyer, and is found on page 53 of our Family and Friends Cookbook.)