Recipes Succulent Grill Sauce Succulent Baby Back Pork Ribs Succulent Hummus Dip Heirloom Tomato Jam Mini BLTs Shitake-Mushroom & Arugula Stuffed Pork Tenderloin Vintage Port Syrup Smoked Duck Breast with Vintage Port Syrup Braised Figs, Fingerling Potatoes and Cippolini Onions Vintage Port Syrup Braised Beef Short Ribs Dark Chocolate Infused Balsamic Vinegar Spinach, Strawberry & Feta Salad with Dark Chocolate-Infused Balsamic Vinegar Peach Granita with Dark Chocolate-Infused Balsamic Vinegar Feisty Fajita Marinade Mini Chicken Fajita Tostada Appetizers Essential Rub Seductive Cashews Flat-Iron Steak with Essential Spice Rub

Mini Chicken Fajita Tostada Appetizers Ingredients: 2 boneless, skinless chicken breasts 1 red pepper, cut into small dice 1 green pepper, cut into small dice 1 cup Feisty Fajita Marinade 1 fresh avocado, OR 1 package of frozen avocado/guacamole 1 cup of sour cream (you may use fat free or light sour cream) 1 bag of round tortilla chips (I prefer Tostitos because they are thin.) 1 tomato, diced Fresh cilantro, minced Instructions: Trim chicken breasts, and dice into small pieces. Place in a plastic bag with 1 cup of Feisty Fajita Marinade and diced peppers. Refrigerate for at least 1 hour, and up to six hours. Heat a large skillet over medium high heat and add chicken and peppers. Stir and cook for 12-15 minutes, until cooked all the way through. While chicken is cooking, in a small bowl, mix together avocado (mash if using fresh avocado) and sour cream. Place in a pastry bag, or a Ziploc bag, trimming a corner from the bottom of the bag. Squeeze a dollop of the sour cream/avocado mixture onto a round tortilla chip. Top with cooked chicken/peppers, and sprinkle with diced tomatoes and minced cilantro. Serve right away.