January, 19, 2006
4 skinless boneless chicken breasts or strips, cut into strips
4 T. lime juice
1 large green bell pepper, cut into julienne strips
2 jalapeno peppers, finely chopped
1/2 c. red onion,chopped
2 T. canola oil
1/4 lb. cheese spread, such as Velveeta
1/2 t. cumin
6 6" flour tortillas
Marinate chicken in lime juice and jalapenos. for 30 minutes, drain. Saute onion and bell peppers in canola oil until tender. Add chicken strips, cook about 7 minutes or until chicken looses its pink. Add remaining ingredients except tortillas, stirring until cheese melts. Wrap in tortillas. Serves 6
Great served with a side garden salad!
4 skinless boneless chicken breasts or strips, cut into strips
4 T. lime juice
1 large green bell pepper, cut into julienne strips
2 jalapeno peppers, finely chopped
1/2 c. red onion,chopped
2 T. canola oil
1/4 lb. cheese spread, such as Velveeta
1/2 t. cumin
6 6" flour tortillas
Marinate chicken in lime juice and jalapenos. for 30 minutes, drain. Saute onion and bell peppers in canola oil until tender. Add chicken strips, cook about 7 minutes or until chicken looses its pink. Add remaining ingredients except tortillas, stirring until cheese melts. Wrap in tortillas. Serves 6
Great served with a side garden salad!
Thursday 58* snow possible watching American Idol
One medium tomato is only 35 calories and a great source for vitamin C and A, fiber, carbs, and potassium.
Chilling tomatoes dulls the flavor. Store them stem up to prevent bruising.
No comments:
Post a Comment