| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Poultry, Tex-mex |
10 |
Tacos |
INGREDIENTS
| 3/4 |
lb |
Skinless, boneless chicken |
|
|
Breasts, cut into 1/2" cubes |
| 2 |
tb |
Cooking oil |
| 1/2 |
c |
Scallions; chopped |
| 1/2 |
c |
Green pepper; chopped |
| 12 |
oz |
Jar Ortega Mild, Medium or |
|
|
Hot Thick and Chunky Salsa |
| 1 1/2 |
c |
Sargento Fancy Shredded |
|
|
Cheddar Cheese (about 6 oz) |
| 11 |
oz |
Can corn with red and green |
|
|
Peppers; well-drained |
| 4 1/8 |
oz |
Package Ortega Taco Shells |
|
|
Cilantro for garnish |
INSTRUCTIONS
NORMA WRENN NPXR56B
In large skillet over medium heat, cook chicken in hot oil for 2 minutes,
stirring constantly. Add scallions and pepper; cook 5 minutes more or until
chicken is no longer pink and vegatbles are tender. Drain mixture; set
aside.
In same skillet, combine 1 cup salsa, 1 cup cheese and corn. Cook over low
heat until cheese melts. Add chicken mixture; heat through. Heat taco
shells according to pacakge directions; fill with chicken mixture. Top
tacos with remaining salsa and cheese. Garnish with cilantro if desired.
Serve hot. Source: Advertisement, Better Homes and Gardens June 1994
Posted to MM-Recipes Digest V3 #315
Date: Sun, 17 Nov 96 02:10:53 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
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