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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy 1 Servings

INGREDIENTS

2 Skinned and boned chicken breast halves; (4 oz)
2 ts S; fajita seasoning
1 ts Olive oil
1/2 c Chopped onion
2 Garlic cloves; minced
1 cn Black beans;, (15 oz) UNdrained
1 cn Diced tomatoes and green chiles; (10 oz)
1/4 ts Ground red pepper
1/2 ts Ground cumin
2 tb Chopped fresh cilantro
1 tb Lime juice
Shredded Monterey Jack cheese

INSTRUCTIONS

Rub chicken with fajita seasoning. Cook chicken in hot oil in a skillet
over medium-high heat 3 minutes on each side or until done. Remove chicken
from skillet, reserving drippings in skillet; keep chicken warm. Saute
onion and garlic in reserved drippings until tender. Drain beans, reserving
2 Tablespoons of liquid; rinse and drain beans again. Process onion
mixture, beans, reserved liquid, tomatoes (salsa), and next 4 ingredients
in a blender or food processor until smooth, stopping once to scrape down
sides. Pour mixture into a small saucepan, and cook over medium heat,
stirring constantly, until thoroughly heated. Sprinkle with cheese and
serve with chicken. Yield: 2 servings. Per serving... Calories: 399 (11%
from fat); Fat: 5.1g (0.7g saturated); Cholesterol: 66mg; Sodium: 668 mg;
Carbohydrate: 48g; Fiber: 1.5g; Protien: 41.5g
Notes:   March 1997 issue of Southern Living.
Per serving (excluding unknown items): 1010 Calories; 10g Fat (9% calories
from fat); 85g Protein; 153g Carbohydrate; 102mg Cholesterol; 134mg Sodium
Posted to MC-Recipe Digest V1 #987 by jrjet@mtco.com (Dot & Tim McChesney)
on Jan 6, 1998

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