1 1/2 lbs. chicken breast
2 Pasilla peppers (green peppers are a good substitute if Pasilla's can't be found), chopped
1 medium onion, thinly sliced
8 oz. mushrooms, chopped
12 oz. Queso Quesadilla (mexican quesadilla cheese - mozzarella cheese can be substituted)
8 oz. sour cream
2-3 Tbls. turmeric
Brown chicken breasts over medium-high heat in large frying pan or electric frying pan, sprinkling turmeric on each side. Reduce heat to medium and continue cooking chicken until done inside. Take chicken out when cooked. Place peppers and onions into pan and cook 4-5 minutes or until tender-soft. Meanwhile cut chicken into fajita-style strips. Add mushrooms into vegetables already in pan. Continue cooking in pan until mushrooms are soft. Place chicken back in pan along with sour cream and cheese allowing mixture to warm and melt.
Serve with warm corn tortillas, spanish rice, refried beans and lettuce.
Serves 6
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