| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
|
Sliced onion |
| 3 |
|
Peppers, cut into strips (red, yellow and green) |
| 1 |
lb |
Chicken tenderloins |
|
|
French's Fajita Seasonings |
| 3/4 |
c |
Water |
| 1 |
cn |
Lindsay Sliced Ripe Olives |
| 1 |
lg |
Tomato cut into wedges |
|
|
Durkee Salsa Party Dips |
|
|
Durkee Guacamole Party Dips |
|
|
Fresh chopped cilantro |
INSTRUCTIONS
In a large skillet heat vegetable oil. Saute onion and peppers until
tender. Remove from skillet and set aside. In same skillet, brown
chicken tenderloins. Add French's Fajita Seasonings and water. Blend
well. Bring to boil; reduce heat and simmer uncovered, 3-5 minutes.
Return vegetables to skillet to heat; add Lindsay Sliced Ripe Olives
and tomato cut into wedges. To serve: Portion chicken mixture onto
warm tortillas and garnish with Durkee Salsa Party Dips and Durkee
Guacamole Party Dips and fresh, chopped cilantro.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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