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1
Remove stems and seeds from chiles. Combine chiles and water in a small saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain well, reserving 2 tablespoons of soaking liquid. Combine the chiles, reserved soaking liquid, lime juice, salt, and garlic in a blender, and process until smooth.
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2
Trim fat from pork; place pork in a shallow dish. Pour chile mixture over pork; cover and chill 1-1/2 hours.
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3
Drain pork, reserving the marinade. Place pork on a rack coated with cooking spray, and place rack in a shallow roasting pan. Brush the reserved marinade over pork, and bake at 375 degrees for 30 minutes or until a meat thermometer registers 160 degrees. Set pork aside, and keep warm.
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4
Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes. Cut the pork diagonally across the grain into thin slices. Arrange one-eighth of the pork slices and 2 tablespoons Apple-Avocado Salsa in center of each tortilla. Fold bottom half of tortilla over filling, and fold sides over filling.
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5
Top each fajita with 2 tablespoons Apple-Avocado Salsa, and garnish with fresh cilantro, if desired. Yield: 4 servings (serving size: 2 fajitas).
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6
APPLE AVOCADO SALSA:
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7
1 cup diced Granny Smith apple
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8
1/2 cup diced peeled ripe avocado
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9
1/4 cup diced red bell pepper
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10
1/4 cup diced red onion
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11
1 tablespoon chopped fresh cilantro
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12
1-1/2 teaspoons minced jalapeno
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13
1/2 teaspoon grated lime rind
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14
1/8 teaspoon salt
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15
1-1/2 tablespoons fresh lime juice
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16
Dash of pepper
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1 small clove garlic, minced
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18
Combine all ingredients in a bowl, and toss well. Yield: 2 cups (serving size: 1/4 cup)
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19
NUTRITION FOR APPLE-AVOCADO SALSA: CALORIES 27 (50% from fat) PROTEIN 4g FAT 5g (sat 2, mono 9, poly 2); CARB 8g; FIBER 8g; CHOL 0mg; IRON 2mg; SODIUM 38mg; CALC 5mg
