| 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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