Recipe - Jerk Chicken Fajitas With Papaya-Pineapple Salsa

CHICKEN
1 pound Boneless chicken breast
halves
2 teaspoon Jerk Seasoning
8 Flour tortillas
1 One half cup Black beans, cooked, drained
and mashed
1 cup Light sour cream

PAPAYAPINEAPPLE SALSA
Three fourths cup Ripe papaya, minced
Three fourths cup Fresh pineapple, minced
One half cup Diced jicama
3 tablespoon Chopped red onion
1 Chili pepper, serrano or
jalapeno, seeded and minced
1 Garlic clove, minced
2 teaspoon Lime zest
2 tablespoon Fresh lime juice
1 tablespoon Minced cilantro

Date: Tue, 21 May 1996 23:25:41 0400

From: BobbieB1@aol.com

Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or
overnight in refrigerator. Place chicken in an 8inch square dish; cover
with vented plastic wrap. Microwave on mediumhigh, 78 minutes. Let stand
5 minutes. Slice chicken into thin strips. Divide black beans, chicken
strips, sour cream and salsa between tortillas; fold up one edge to form a
pocket and roll to hold filling. PAPAYA PINEAPPLE SALSA: Combine papaya,
pineapple, jicama, red onion, chili pepper, garlic, lime zest, lime juice
and cilantro. cover and refrigerate until ready to serve. For best flavor
and texture, do not make more than 2 hours before serving.

From: Georgette/Dave Burnside gemini@sdate: Sun, 21 Jan 1996 17:46:07
~0500 (

From: Jim Morey Date: 050696

Posted to MealMaster Recipes List, Digest #142