Yield: 6 Servings
Measure | Ingredient |
---|---|
6 \N | 6-inch flour tortillas |
\N \N | Oil |
½ cup | Chopped green pepper |
2 tablespoons | Parkay margarine |
¾ pounds | Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed |
¼ cup | Milk |
2 cups | Cooked chicken strips |
\N \N | Leaf lettuce |
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, .