Recipe - Chicken Fajitas With Raisin Salsa

SALSA
29 ounce Canned whole peeled
tomatoes, drained/chopped
One half cup Raisins
One fourth cup Chopped cilantro or parsley
One fourth cup Sliced scallions
2 tablespoon Minced jalapeno chilies,
fresh or canned
4 Garlic cloves, peeled/minced
2 tablespoon Fresh lime juice
Salt

FAJITAS
6 Chicken breast halves,
skinned, boned, grilled,
cut or sliced up
Shredded lettuce
Sliced avocado (or prepared
guacamole)
Shredded Cheddar or
Monterey Jack cheese
Dairy sour cream
8 corn tortillas,
steamed or fried

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.

St. Louis PostDispatch, April 10, 1989

Posted to MMRecipes Digest V3 #190

Date: Sat, 6 Jul 1996 02:16:51 GMT

From: Linda Place placel@worldnet.att.net