Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Env fajita seasoning mix -- |
\N \N | (1 to 1.5oz.) |
½ cup | Water |
2 tablespoons | Cooking oil |
12 ounces | Skinless, boneless chicken |
\N \N | Breast halves -- in 1\" |
\N \N | Pieces |
\N \N | Nonstick spray coating |
1 medium | Yellow/green pepper -- in |
\N \N | Squares |
1 small | Zucchini -- bias sliced |
½ small | Onion -- in thin wedges |
⅔ cup | Salsa |
1 teaspoon | Chili powder |
½ cup | Frozen whole kernel corn |
½ cup | Cooked/canned black beans -- |
\N \N | Rinsed/drained |
8 \N | 8\" |
\N \N | (optional) |
½ cup | Shredded reduced-fat Cojack |
\N \N | Cheese -- (optional) |
\N \N | Flour tortillas -- |
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@... From: "Jim Sposato" Date: File