Southwest Stir-Fry

Categories: Cheese | Chicken | Poultry

Serves: 1 Servings

Ingredients:

1 Env fajita seasoning mix --
(1 to 1.5oz.)
1/2 c Water
2 tb Cooking oil
12 oz Skinless, boneless chicken
Breast halves -- in 1"
Pieces
Nonstick spray coating
1 md Yellow/green pepper -- in
Squares
1 sm Zucchini -- bias sliced
1/2 sm Onion -- in thin wedges
2/3 c Salsa
1 ts Chili powder
1/2 c Frozen whole kernel corn
1/2 c Cooked/canned black beans --
Rinsed/drained
8 8"
(optional)
1/2 c Shredded reduced-fat Cojack
Cheese -- (optional)
Flour tortillas --

Instructions:
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@state.or.us

From: "Jim Sposato" Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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