CHICKEN FAJITAS AND SALSA

You can add and subtract whatever you want, make them your own! We always have roasted garlic hummus in our fridge, so we like to use it as a spread inside our fajitas. But this is the basic recipe for both so you can mix and match however you please!

Items purchased: 4 chicken breasts, shredded cheese, frozen corn, poblano and jalapeno chilies, red onion, red pepper, lime, corn tortillas
Total price: $20 (but, you can also use the corn tortillas as chips if you have leftover and we always do!!)

Chicken:
cubed chicken breasts
1/2 red onion (cut in strips)
1 red pepper (cut in strips)
1 tsp garlic
3/4 tsp cumin
3/4 tsp oregano
1/2 tsp cilantro
1/2 tsp black pepper
olive oil
salt
corn tortillas (we found 100 corn tortillas for $4 at Shop n Save-you may use 15 of these)

Skillet: pour 2 TBS olive oil in pan and heat, add chicken. Once cooked, add spices. Mix, if needed add a small amount of water (about 2 Tbs at a time). Next add onion and peppers. Add about 1/4 cup water bring to boil and then reduce heat. Simmer until veggies are soft and remaining sides are finished. Salt to taste. Serve in tortillas with garlic hummus, corn salsa, lettuce, and/or cheese. Mix and match!!!

Oven: 350 degrees for 10 minutes, place tortillas in oven to warm and toast lightly. For chips, 400 degrees for 10 minutes (cut tortillas into 4 pieces, to look like chips...add salt and pepper...place in oven until crispy)

Salsa: (careful, it's spicy! Tastes like Chipotle corn salsa)
1 package of frozen corn..no need to defrost
1 poblano chili (diced after roasting)
1/2 red onion (diced)
1 jalapeno (diced)
1/3 cup cilantro (diced)
1 Tbs lime juice (or juice of half a lime)
salt and pepper

Roast in oven on baking sheet: Corn and poblano chili
Corn: Oven 400 degrees for 30-45 minutes. Spread the corn out as much as you can on the sheet for even roasting, top with salt and pepper. It will turn light to dark brown when finished. Allow to cool.
Poblano chili: Oven 400 degrees for 30 minutes. The outside may char, it's OK! Place immediately in a glass bowl and cover with plastic wrap. It will steam off the skin so you can peel it off easily before dicing. Allow to cool, WASH YOUR HANDS AFTER WORKING WITH CHILI!!

Remove the seeds from jalapeno and poblano before dicing (again, do not touch your face or eyes until you wash your hands). Make sure the surface area is cleaned before putting anything else on it. In large bowl combine all ingredients!!! Chill for about 15 minutes or serve immediately on chicken tortillas or on side with homemade corn chips!!!

TIP: This is a good way to use leftover corn!! I cut the recipe in half. Roast the corn the same way, butter or any other liquid in the corn will evaporate during the process!!