|One of the major Testaments in our kitchen|
For the "Puerto Rican" fajitas, I was careful with proportions, which meant I wasted no chicken, but I had a significant amount of salsa (onion/orange/jalapeno) left over.
Librarian to the rescue! When it came time to use the rest of the salsa, Pam put her information-literacy skills to effective use, searching for the salsa in the cookbook's index to see if the publisher linked it to any other recipes. Oddly, the index item for this salsa does not include the dish from which we first learned of it. The index does list two options: a squid-olive concoction or a fajita with turkey and bacon. Pam has a famously strong aversion to olives and we are both indifferent (at best) to squid. Plus we had chicken left over from the previous effort, which could do for turkey in a pinch. That only left the question of bacon. Let's see.... Yes, bacon!
This recipe required cutting the bacon into small pieces and cooking it slowly, essentially making high-end baco-bits. I prepared these and set them aside. I then cut the chicken breasts into about four "cutlets" each and marinated them in a mixture of diced jalapeno (left over from salsa preparation), tequila, and lime juice. I then seared these on high heat in a bit of olive oil, and we wrapped them in tortillas (warmed as above) with the salsa and sour cream.
The verdict: so delicious it is not even fair to other tacos. We will definitely be making this "leftover" dish again!