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| 29 x ca. 30 g | Canned whole peeled tomatoes, drained/chopped |
| 1/2 Tasse | raisins |
| 1/4 Tasse | Chopped cilantro or parsley |
| 1/4 Tasse | scallions sliced |
| 2 Esslöffel | Minced jalapeno chilies, fresh or canned |
| 4 | Garlic cloves, peeled/minced |
| 2 Esslöffel | lime juice fresh |
| | salt |
| 6 | Chicken breast halves, skinned, boned, grilled, sliced |
| | lettuce Shredded |
| | Sliced avocado (or prepared guacamole) |
| | Shredded Cheddar or Monterey Jack cheese |
| | dairy sour cream |
| 8 | Corn tortillas, steamed or fried |
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In bowl, combine tomatoes, raisins, cilantro, scallions, chilies, garlic and lime juice. Season to taste with salt. Cover; let stand at least 2 hours, or overnight. To serve: Arrange bowls of salsa, grilled chicken, lettuce, avocado, cheese, sour cream and basket of tortillas on table. Let individuals assemble fajitas by layering choice of ingredients on tortillas. Yield: 4 servings.
St. Louis Post-Dispatch, April 10, 1989
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