Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Boneless, skinless chicken breast or top sirloin, cut into bite-size strips |
1 can | La Victoria Thick 'N Chunky Salsa (16 oz) |
3 tablespoons | Vinegar |
\N \N | Warmed tortillas |
\N \N | Guacamole |
\N \N | La Victoria Salsa |
1 \N | Red bell pepper, seeded and cut into bite-size strips |
1 \N | Green bell pepper, seeded & cut into bute-size strips |
½ \N | Red onion, halved and thinly sliced |
\N \N | Shredded Cheddar cheese |
\N \N | Chopped tomatoes |
ACCOMPANIMENTS
Place chicken or meat in non-metal dish. Stir together La Victoria Thick 'N Chunky Salsa and vinegar; pour mixture over meat and toss to coat well. Cover and marinate in refrigerator 3 hours or overnight.
Drain. Heat broiler. Arrange meat strips, bell pepper and onion on broiler pan. Broil 4" from heat for medium doneness on red meat.
Serve on a heated platter with accompaniments.
Submitted By MICHAEL ORCHEKOWSKI On 11-22-94