| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | Cheese, Chicken, Poultry | 1 | Servings | |
INGREDIENTS
| 1 | Env fajita seasoning mix — | |
| (1 to 1.5oz.) | ||
| 1/2 | c | Water |
| 2 | tb | Cooking oil |
| 12 | oz | Skinless, boneless chicken |
| Breast halves — in 1" | ||
| Pieces | ||
| Nonstick spray coating | ||
| 1 | md | Yellow/green pepper — in |
| Squares | ||
| 1 | sm | Zucchini — bias sliced |
| 1/2 | sm | Onion — in thin wedges |
| 2/3 | c | Salsa |
| 1 | ts | Chili powder |
| 1/2 | c | Frozen whole kernel corn |
| 1/2 | c | Cooked/canned black beans — |
| Rinsed/drained | ||
| 8 | 8" | |
| (optional) | ||
| 1/2 | c | Shredded reduced-fat Cojack |
| Cheese — (optional) | ||
| Flour tortillas — |
INSTRUCTIONS
For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Rinse chicken; add to marinade. Stir to coat. Let stand at room temperature for 15 minutes. Spray a wok or large skillet with coating. Preheat over medium heat. Add pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or till crisp-tender. Remove from wok. Drain chicken; discard marinade. Add chicken to wok. (If necessary, add 1 tablespoon cooking oil during cooking.) Stir-fry for 4 to 5 minutes or till no pink remains. Return vegetables to wok. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes more or till heated through. If desired, serve with warm tortillas and cheese. (To heat, wrap tortillas in microwave-safe paper towels; micro-cook on high power for 30 seconds.) Recipe By : Rosie.Baker@state.or.us From: "Jim Sposato" Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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