INGREDIENTS:NORMA WRENN NPXR56B-
3/4 lb Skinless, boneless chicken
Breasts, cut into 1/2" cubes
2 tb Cooking oil
1/2 cup of Scallions; chopped
1/2 cup of Green pepper; chopped
12 oz Jar Ortega Mild, Medium or
Hot Thick and Chunky Salsa
1 1/2 cup of 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
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