| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Mexican |
Poultry, Mexican |
6 |
Servings |
INGREDIENTS
| 6 |
|
Boneless, skinless chicken |
|
|
Breast halves |
| 3/4 |
c |
EACH, red, green and yellow |
|
|
Bell peppers in strips |
| 3/4 |
c |
Slivered red onion |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Pace picante sauce |
| 1 |
ts |
Chili powder or cumin |
| 1 |
c |
Shredded cheddar or montery |
|
|
Jack cheese |
|
|
Chopped cilantro (optional) |
INSTRUCTIONS
Place chicken in single layer in lightly greased 13 x 9-inch baking dish.
Sprinkle with salt. In 10-inch skillet, cook and stir bell peppers and
onion in oil until tender. Stir in Pace Picante Sauce and chili powder.
Spoon mixture over chicken; cover dish tightly with foil. Bake at 350F 30
minutes. Remove foil; sprinkle chicken with cheese. Bake uncovered just
until cheese is melted. Sprinkle with cilantro, if desired, and serve with
additional Pace Picante Sauce.
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