Southwest stir-fry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Env fajita seasoning mix -- | |
| (1 to 1.5oz.) | ||
| ½ | cup | Water |
| 2 | tablespoons | Cooking oil |
| 12 | ounces | Skinless, boneless chicken |
| Breast halves -- in 1\" | ||
| Pieces | ||
| Nonstick spray coating | ||
| 1 | medium | Yellow/green pepper -- in |
| 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 -- |
| Rinsed/drained | ||
| 8 | 8\" | |
| (optional) | ||
| ½ | cup | Shredded reduced-fat Cojack |
| Cheese -- (optional) | ||
| Flour tortillas -- | ||
Directions
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