Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.Stir the pepper and onion in the skillet and cook until they're tender-crisp. Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling.Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with additional picante sauce. Fold the tortillas around the filling. Serve with guacamole, if desired.
2 tablespoons vegetable oil4 skinless, boneless chicken breast halves or 1 beef sirloin steak (about 1 pound), cut into strips1 medium green or red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)1 medium onion, sliced (about 1/2 cup)1.5 cups Pace® Picante Sauce8 (8-inch) flour tortilla, warmed
Here's a quick and inventive way to use le...
Set-aside those boxed mixes, because this ...
A grilled cheese with all the flavor of yo...
Oktoberfest deserves more than a ho-hum sn...