| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Skinned and boned chicken breast halves; (4 oz) |
| 2 |
ts |
S; fajita seasoning |
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Garlic cloves; minced |
| 1 |
cn |
Black beans;, (15 oz) UNdrained |
| 1 |
cn |
Diced tomatoes and green chiles; (10 oz) |
| 1/4 |
ts |
Ground red pepper |
| 1/2 |
ts |
Ground cumin |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
tb |
Lime juice |
|
|
Shredded Monterey Jack cheese |
INSTRUCTIONS
Rub chicken with fajita seasoning. Cook chicken in hot oil in a skillet
over medium-high heat 3 minutes on each side or until done. Remove chicken
from skillet, reserving drippings in skillet; keep chicken warm. Saute
onion and garlic in reserved drippings until tender. Drain beans, reserving
2 Tablespoons of liquid; rinse and drain beans again. Process onion
mixture, beans, reserved liquid, tomatoes (salsa), and next 4 ingredients
in a blender or food processor until smooth, stopping once to scrape down
sides. Pour mixture into a small saucepan, and cook over medium heat,
stirring constantly, until thoroughly heated. Sprinkle with cheese and
serve with chicken. Yield: 2 servings. Per serving... Calories: 399 (11%
from fat); Fat: 5.1g (0.7g saturated); Cholesterol: 66mg; Sodium: 668 mg;
Carbohydrate: 48g; Fiber: 1.5g; Protien: 41.5g
Notes: March 1997 issue of Southern Living.
Per serving (excluding unknown items): 1010 Calories; 10g Fat (9% calories
from fat); 85g Protein; 153g Carbohydrate; 102mg Cholesterol; 134mg Sodium
Posted to MC-Recipe Digest V1 #987 by jrjet@mtco.com (Dot & Tim McChesney)
on Jan 6, 1998
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