Old El Paso Fajita Dinner Kit With Flour Tortillas, Mild Fajita Sauce & Seasoning Mix, 12.5 oz.
- Provides Energy
- NCC Disclosure Required
- 0g Trans Fat
|Amount Per Serving||As Packaged|
|% Daily Value *|
|Total Fat 4g||5%|
|Trans Fat 0g|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Incl. Added Sugars 1g||2%|
|*Based on a 2,000 calorie diet.|
You Will Need: 1 Lb Uncooked Boneless Skinless Chicken Breasts, 2 Tablespoons Vegetable Oil, 1 Medium Bell Pepper and 1 Medium Onion, Thinly Sliced. 1. Cut chicken into thin strips. Heat oil in 10-inch nonstick* skillet over medium-high heat. Carefully add chicken to hot oil; cook and stir until no longer pink in center. Stir in Seasoning Mix, bell pepper and onion. Cook uncovered 3 to 5 minutes, stirring often, until vegetables are crisp-tender. 2. Remove tortillas from bag. To heat in MICROWAVE, place stack of tortillas on microwavable plate. Cover with microwavable paper towel. Microwave on High 30 to 45 seconds until warm. (To heat in OVEN, wrap tortillas in foil; place on cookie sheet. Bake at 325°F for 10 minutes until warm.) 3. Spoon chicken filling onto tortillas. Top with desired toppings and Fajita Sauce. Refrigerate leftovers.
Do not microwave tortillas in bag. Seal leftover tortillas in food-storage plastic bag or container. *For skillets without nonstick finish, melt 2 tablespoons butter in skillet over medium-high heat. Add chicken strips; cook and stir 2 to 4 minutes until no longer pink in center. Add bell pepper and onion; cook and stir 1 to 2 minutes until crisp-tender. Add 2 tablespoons vegetable oil; sprinkle with Seasoning Mix. Cook 1 minute, stirring constantly to avoid scorching. Continue with steps 2 and 3.