Food on the Fly: Ease stress with delicious
and simple dishes that are ready in minutes...like this one.
Creamy
Chicken Fajitas
- 1 pound boneless skinless
chicken breasts, cut into strips
- 1 cup each thin onion
slices and green pepper strips
- 1 (10-ounce) tub PHILADELPHIA
Santa Fe Blend Cooking Creme
- 8 (6-inch) flour tortillas,
warmed
- 1 cup KRAFT Mexican Style
Finely Shredded Four Cheese
- Cook chicken and vegetables
in large nonstick skillet on medium heat 6 to 7 minutes or until
chicken is done
- Add cooking creme; cook
and stir 2 minutes
- Spoon down centers of
tortillas; top with shredded cheese. Fold over
Makes 4 (1 1/2 cup) servings.
To Warm Tortillas: Wrap
tortillas in dampened paper towels. Microwave on HIGH 45 sec.
to 1-1/2 min. or until softened.
Substitute: Substitute
flank steak or pork cutlets for the chicken.
Recipe and photograph provided
courtesy of PHILADELPHIA Cream Cheese;
through ECES, Inc., Electronic
Color Editorial Services.
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