This was OK. Nothing to "rave" abt., but good. Prep time is a bit off (took me 10+ min. to chop, mince, etc.). Made this last night for my bf & I (I chopped the veggies last wk. thinking I was going to make this then...). I'm glad to have done the prep beforehand as the end result is not worth more than 10 min. IMHO. My bf really enjoyed this, but he thought it wasn't spicy enough. Said it reminded him of a stir-fry (he, an Asian food fanatic, says many stir frys are made w/ chili powder - who knew!). This reminded me of a fajita. I would personally serve over steamed white rice or as a fajita-style burrito (i.e. w/ the chx. / veggie mix., cheese, salsa, sour cream & rice as a filling, a sauce over the top, a sprinkling of cheddar, then baked). We had ours w/ tostadas & Spanish rice. My only change was adding 1.5 cloves of jarred minced garlic w/ the onion & green pepper. If I make this again, I'd cut my onion into lg. chunks (instead of finely chopped), use 1 more chx. breast (they come 3 per pkg. at my grocer & I would have liked more meat!) & stir-fry the veggies until crisp-tender (like a true stir-fry... but if preparing fajita-style, as directed). I also think I'll garnish w/ cilantro & a squeeze of fresh lime & sub. a can of Rotel tomatoes & grn. chilies (to add moisture & heat), but still add the jalapenos. This made more than enough for us (3 tostadas pp). Oh, & I like to use green peppers - they are very economical. Thx. for sharing such a versatile recipe!
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