| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Mexican |
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
6-inch flour tortillas |
|
|
Oil |
| 1/2 |
c |
Chopped green pepper |
| 2 |
tb |
Parkay margarine |
| 3/4 |
lb |
Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed |
| 1/4 |
c |
Milk |
| 2 |
c |
Cooked chicken strips |
|
|
Leaf lettuce |
| 1 |
cn |
(8-oz) kidney beans; drained |
| 1/2 |
c |
Chopped tomato |
INSTRUCTIONS
Fry tortillas in 1/4-inch hot oil until crisp and golden, turning once;
drain. In 10-inch skillet, saute peppers in margarine. Reduce heat. Stir
in Velveeta Mexican cheese spread and milk; continue cooking until cheese
spread is melted, stirring occasionally. Stir in chicken. Top tortillas
with lettuce; chicken mixture, beans and tomatoes. 6 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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