Cooking Recipe Ortega Chicken Tacos
Recipe Ingredients
NORMA WRENN NPXR56B
3/4 lb
Skinless, boneless chicken
Breasts, cut into 1/2" cubes
2 tb
Cooking oil
1/2 c
Scallions; chopped
1/2 c
Green pepper; chopped
12 oz
Jar Ortega Mild, Medium or
Hot Thick and Chunky Salsa
1 1/2 c
Sargento Fancy Shredded
Cheddar Cheese (about 6 oz)
11 oz
Can corn with red and green
Peppers; well-drained
4 1/8 oz
Package Ortega Taco Shells
Cilantro for garnish
Directions
In large skillet over medium heat, cook chicken in hot oil for 2
minutes, stirring constantly. Add scallions and pepper; cook 5
minutes more or until chicken is no longer pink and vegatbles are
tender. Drain mixture; set aside.
In same skillet, combine 1 cup salsa, 1 cup cheese and corn. Cook
over low heat until cheese melts. Add chicken mixture; heat through.
Heat taco shells according to pacakge directions; fill with chicken
mixture. Top tacos with remaining salsa and cheese. Garnish with
cilantro if desired. Serve hot. Source: Advertisement, Better Homes
and Gardens June 1994