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Mexican Chicken Fajitas & Spicy Avocado Dip

Mexican Chicken Fajitas

1 lb chicken breast
1 green, 1 red bell pepper
4 jalapeno peppers, seeded
2 tbsp oil
2 medium onions cut into strips
2 tbsp lime juice
1 tbsp lemon juice
1 tsp paprika
1 tsp cumin powder
1 tsp celery salt
1 tbsp garlic, minced
1 package large soft tortillas
1 package shredded cheese

Cut chicken, red and green pepper and jalapeno peppers into strips.  Heat oil in skillet on medium heat.  Add onions and sauté for 5 minutes, stirring occasionally.  Add chicken and continue to cook on medium, stirring constantly.  Add peppers, lime and lemon juice, and seasonings.  Continue stirring while sauce thickens.  Cook until chicken is cooked through and peppers are slightly soft.  Serve on warmed tortillas, topped with cheese.

Spicy Avocado Dip

1/2 lime
1 medium ripe avocado, pitted, peeled and chopped (about 1 cup)
1/4 cup chopped tomato
1 tablespoon chopped fresh cilantro leaves
1 teaspoon Worcestershire sauce
dash Hot pepper sauce
60 cracker or chips of your choice

Squeeze the juice from the lime into a medium bowl.  Add the avocado, tomato, cilantro, Worcestershire
Sauce and hot pepper sauce and toss to coat. Serve with the crackers or chips for dipping.

• For an Italian twist, substitute basil for the cilantro and lemon juice for the lime juice. Sprinkle with flat leaf parsley.
• For a Mediterranean twist, substitute dill weed for the cilantro, lemon juice for the lime juice and Dijon-style mustard for the Worcestershire. Sprinkle with flat leaf parsley.