Chipotle Chicken Fajitas Recipe - Fresh Canteen

• 2 Chicken breasts
• 4 Mushrooms
• 1 medium sized Green pepper
• 1/2 med Onion
• 1/2 bunch Cilantro
• 1 1/2 tsp Cumin seeds
• 1 1/2 tsp Chipotle paste
• 1 1/2 tsp Tomato paste
• 1/2 tsp Sugar Grated Cheese
• 1/4 c Sour cream
• 1-2 Tbsp Vegetable oil
• Tortillas
• Corn on the cob per person

1. Prepare all ingredients and read through the entire recipe before getting started
2. Heat oven to 250 degrees
3. Place a pot of water on to boil to accommodate corn
4. Shuck your corn
5. Cut pepper in half, remove seeds & white veins. Slice into nice even strips
6. Cut the onion in half & thinly slice 1/2 the onion
7. Thinly slice the mushrooms
8. First, cut the lower stems from cilantro & finely chop them. Then, rough chop the remaining cilantro leaves (With cilantro, the stems are tender & edible, one of the few herbs where the stems are good to eat)
9. Slice the chicken breasts in half & then into finger-length strips
10. Place tortillas in tinfoil or a damp dishtowel & place in a pan/casserole dish of similar size. Make sure they are covered
11. Place sliced chicken in a med sized bowl
12. Add chopped cilantro stems (1-2 tsp), salt pepper & cumin seeds, mix to coat chicken
13. To make your sauce, combine in a small bowl the chipotle & tomato paste, sugar, 1 Tbsp water, salt & pepper and set aside
14. Place tortillas in oven to warm them up
15. In an medium sized fry pan, heat over med heat 1-2 Tbsp vegetable oil until shimmering
16. Add peppers, onions & sliced mushrooms
17. Cook, stirring often, until the onions are a light gold colour and the green peppers are soft, about 3-4 minutes
18. Transfer cooked vegetables to a bowl
19. Add your corn to the boiling water to cook (should take 5-8 minutes)
20. Now to cook the chicken. In the same pan you cooked your vegetables add more oil if needed,
21. Heat oil
22. Add chicken strips, stirring often until golden & cooked through
23. Once the chicken is almost done, now return vegetables to the pan
24. Stir in your chipotle sauce
25. Continue cooking for another minute or two, stirring until the chicken is fully cooked & veggies are coated, remove from heat
26. Spoon some of the chicken in to each tortilla (do not over stuff them)
27. Add some cheese, cilantro & sour cream. Add your favorite hot peppers if you like a kick
28. Remove corn from water, season how you like

chicken breasts, mushrooms, green pepper, onion, cilantro, cumin, paste, tomato paste, sugar, sour cream, vegetable oil, tortillas, person

Taken from www.epicurious.com/recipes/member/views/chipotle-chicken-fajitas-recipe-fresh-canteen-52477291 (may not work)