Yield: 6 Servings
|6||6-inch flour tortillas|
|½ cup||Chopped green pepper|
|2 tablespoons||Parkay margarine|
|¾ pounds||Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed|
|2 cups||Cooked chicken strips|
|1 can||(8-oz) kidney beans; drained|
|½ cup||Chopped tomato|
Fry tortillas in ¼-inch hot oil until crisp and golden, turning once; drain. In 10-inch skillet, saute peppers in margarine. Reduce heat. Stir in Velveeta Mexican cheese spread and milk; continue cooking until cheese spread is melted, stirring occasionally. Stir in chicken. Top tortillas with lettuce; chicken mixture, beans and tomatoes. 6 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .