| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Main, Dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boned and skinned chicken breast halves; Cut into strips |
| 1 |
|
Red bell pepper; Cut into bite strips |
| 1 |
|
Onion; sliced, separated into rings |
| 1 |
sm |
Zucchini; Sliced |
| 1 |
|
Poblano peppers; Seeded and sliced |
| 1 |
c |
Old El Paso Thick 'n Chunky Salsa |
| 8 |
|
8-10 inch Flour tortilla; heated per package |
INSTRUCTIONS
1. Spray large nonstick skillet with nonstick cooking spray. Heat over
medium-high heat until hot. Add chicken; cook and stir 2-3 minutes or until
browned.
2. Add bell pepper, onion, zucchini and chile; cook and stir 2-3 minutes or
until vegetables are crisp tender. Stir in 1/2 cup of the salsa; cover and
cook 1 minute.
3. To serve, spoon chicken mixture onto warm tortillas; fold over or roll
up. Serve with remaining 1/2 cup salsa.
Recipe by: Pillsbury's Make It Easy Mexican
Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898
<Rodeo46898@aol.com> on Jan 20, 1998
A Message from our Provider:
“Jesus: the most exciting person in the universe”