El Torito Chicken Fajitas

Ingredients:
4 large, skinless, boneless chicken breast halves, rinsed and patted dry
Cajun seasoning
1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained
Cooking oil
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut tomatoes, with onion, mild peppers, garlic and spices)
1 tablespoon minced fresh cilantro
1/4 to 1/2 teaspoon ground cumin
Salt and pepper to taste
Flour tortillas, warmed
Low-fat sour cream (optional)
Fresh Fruit Salsa (get recipe here)

Procedures:
Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.

Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.

Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and
cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.

To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream.

Makes 4 servings.

Source: Los Angeles Daily News

El Torito's Deep-Fried Ice Cream

Ingredients:
20 ounces chocolate chip ice cream
2 cups 4-grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8-inch) flour tortillas
Oil for deep-frying
Cinnamon-Sugar
Whipped cream
4 maraschino cherries

Procedures:
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equallybetween 2 pie plates or other shallow containers. Beat eggs with water.

Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.

To make each hourglass-shaped tortilla container, cut off curved slice from 2 opposite sides of each end with narrow waist. One end will serve as base for ice cream. Other end will be decorative fan.

Heat oil. Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep fry until crisp. Drain and sprinkle with cinnamon-sugar.

Deep fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large-stemmed glass with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry. Makes 4 servings.