| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
French |
Blank |
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.
Posted to MM-Recipes Digest V4 #150 by BobbieB1@aol.com on May 30, 1997
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”