Chicken Fajitas

Yield: 8 servings

Ingredients

2 tablespoons vegetable oil
1 cup (1 medium) red bell pepper strips
1 cup (1 medium) green bell pepper strips
1-1/2 cups (1 medium) sliced onion
1 lb. (about 4) boneless, skinless chicken breasts, cut into 1/4-inch strips
2-1/2 cups (24 oz.) jar Thick & Chunky Salsa (any variety)
2 tablespoons diced Jalapenos (optional)
1/2 cup (6 oz.) container frozen guacamole, thawed, divided
1 cup (4 oz.) shredded, Monterey Jack cheese, divided
8 (8 inch) soft taco-size flour tortillas, warmed

Directions:

Heat oil in medium skillet over medium-high heat. Add bell peppers and onion; cook, stirring constantly, for 3 to 4 minutes or until tender. Remove from skillet.

Add chicken to skillet; cook, stirring constantly, for 4 to 5 minutes or until no longer pink in center. Add onion-pepper mixture, 1 cup salsa and jalapenos; heat through.

Spread 1 tablespoon guacamole on each tortilla. Top with 1/2 cup chicken mixture and 2 tablespoons cheese; fold into fajitas. Serve with remaining salsa.

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PWS 6