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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy 1 Servings

INGREDIENTS

2 Skinned and boned chicken
breast halves 4 oz
2 t S, fajita seasoning
1 t Olive oil
1/2 c Chopped onion
2 Garlic cloves, minced
1 Black beans, 15 oz
UNdrained
1 Diced tomatoes and green
chiles 10 oz
1/4 t Ground red pepper
1/2 t Ground cumin
2 T Chopped fresh cilantro
1 T 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

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2128
Calories From Fat: 648
Total Fat: 73.2g
Cholesterol: 442.1mg
Sodium: 7724.7mg
Potassium: 3877.4mg
Carbohydrates: 132.9g
Fiber: 38.4g
Sugar: 7.7g
Protein: 230.2g


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