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

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