Yield: 4 servings
|1½ pounds||Boneless, skinless chicken breast or top sirloin, cut into bite-size strips|
|1 can||La Victoria Thick 'N Chunky Salsa (16 oz)|
|La Victoria Salsa|
|1||Red bell pepper, seeded and cut into bite-size strips|
|1||Green bell pepper, seeded & cut into bute-size strips|
|½||Red onion, halved and thinly sliced|
|Shredded Cheddar cheese|
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