----NORMA WRENN NPXR56B----
3/4 lb skinless, boneless chicken
1 breasts, cut into 1/2 cubes
2 tablespoon cooking oil
1/2 cup scallions; chopped
1/2 cup green pepper; chopped
12 oz jar ortega mild, medium or
1 hot thick and chunky salsa
1 1/2 cup sargento fancy shredded
1 cheddar cheese (about 6 oz)
11 oz can corn with red and green
1 peppers; well-drained
4 1/8 oz package ortega taco shells
1 cilantro for garnish
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
