• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Southwest Stir-Fry

  • Recipe Submitted by on

Category: Poultry, Cheese

 Ingredients List

  • 1 Env fajita seasoning mix --
  • (1 to 1.5oz.)
  • 1/2 c Water
  • 2 tb Cooking oil
  • 12 oz Skinless, boneless chicken
  • Breast halves -- in 1"
  • Pieces
  • Nonstick spray coating
  • 1 md Yellow/green pepper -- in
  • Squares
  • 1 sm Zucchini -- bias sliced
  • 1/2 sm Onion -- in thin wedges
  • 2/3 c Salsa
  • 1 ts Chili powder
  • 1/2 c Frozen whole kernel corn
  • 1/2 c Cooked/canned black beans --
  • Rinsed/drained
  • 8 8"
  • (optional)
  • 1/2 c 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.)

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