CHICKEN FAJITAS

Are you looking for a great lunch for the weekend? Try these chicken fajitas! They are easy to make and delicious!




Prep Time: 15 min Total Time: 32 min Makes: 6 servings, one quesadilla each

INGREDIENTS
1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 green or red pepper, cut into strips
1/2 cup sliced onions
1/2 cup salsa
1/2 cup drained canned black beans, rinsed
6 flour tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese

DIRECTIONS
SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 5 min., stirring frequently.

ADD peppers and onions; cook 4 to 5 min. or until crisp-tender. Stir in salsa and beans; cook an additional 3 min. or until heated through, stirring occasionally.

SPOON 1/4 cup of the chicken mixture onto half of each tortilla. Sprinkle evenly with cheese. Fold tortillas in half to enclose filling. Spray second large skillet with cooking spray. Heat on medium heat. Add quesadillas, in batches; cook 2 min. on each side or until lightly browned on both sides. Fold each quesadilla in half or cut into wedges to serve.


Variation: Prepare as directed, substituting 1/2 cup drained canned corn for the black beans. Serve topped with shredded romaine lettuce, chopped fresh tomatoes and chopped cilantro. Jazz It UpTop each serving with 1 Tbsp. Reduced Fat or Light Sour Cream.

NUTRITION INFORMATION
Calories 260
Total fat 9 g
Saturated fat 4.5 g
Cholesterol 40 mg
Sodium 600 mg
Carbohydrate 24 g
Dietary fiber 3 g
Sugars 2 g
Protein 19 g
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 45 %DV
Iron 10 %DV

INSIDE-OUT CHEESEBURGER

I went out to lunch today and had a cheeseburger. While it was good, it certainly doesn't compare to this wonderful recipe for Inside-Out Cheeseburgers!!

INSIDE-OUT CHEESEBURGERS



Ingredients
1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper


Cooking Instructions
1. Preheat grill to medium-high or preheat the broiler.

2. Combine Cheddar and Gruyere in a small bowl.

3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.


Serve with lettuce, tomato, onions, or whatever garnishments you like! Enjoy!

BACON, CHEESE & POTATOE CHOWDER

It is so cold outside that I decided a great soup recipe would be a wonderful meal for today! This is a simple yet delicious recipe!!



BACON, CHEESE & POTATOE CHOWDER

Prep Time: 20 min Total Time: 30 min Makes: 6 servings, 1 cup each

1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions

MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.

LADLE into six soup bowls.

TOP evenly with the cheese, bacon and onions. Add ground pepper or hot sauce to taste.

Serve with a crusty bread and ENJOY!!