6 flour tortillas (6 inch)
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix, divided
1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup water
2 large tomatoes, chopped, divided
1 pkg. (7 oz.) KRAFT FREE Shredded Non-Fat Cheddar Cheese, divided
6 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup chopped cilantro
make it!
HEAT oven to 400°F.
PLACE tortillas in single layer on large baking sheet; spray with cooking spray. Sprinkle with 1 tsp. seasoning mix. Bake 7 to 8 min. or until tortillas are crisp and golden brown.
MEANWHILE, combine chicken, remaining seasoning mix and water in large skillet. Bring to boil on medium-high heat; simmer on medium-low 5 min. or until chicken is done, stirring occasionally. Add 1-1/2 cups tomatoes; cook until heated through, stirring occasionally. Remove from heat; stir in 1-1/4 cups cheese.
SPOON chicken mixture onto tortillas; top with remaining ingredients.
Thursday, April 8, 2010
Shrimp Kabobs
6 large shrimp (1/4 lb.), peeled, deveined
6 chunks fresh pineapple (1-1/2 inch)
6 squares green pepper (1-1/2 inch)
6 wedges onion (1-inch wide)
1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce
make it!
PREHEAT grill to medium-high heat. Using four long wooden skewers, place two skewers, side-by-side on clean work surface.
THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions. (You will have two kabobs.)
GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce. Serve over hot cooked rice.
6 chunks fresh pineapple (1-1/2 inch)
6 squares green pepper (1-1/2 inch)
6 wedges onion (1-inch wide)
1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce
make it!
PREHEAT grill to medium-high heat. Using four long wooden skewers, place two skewers, side-by-side on clean work surface.
THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions. (You will have two kabobs.)
GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce. Serve over hot cooked rice.
Southwest Salad
6 cups torn romaine lettuce
1 can (15 oz.) black beans, drained, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Natural Three Cheese Crumbles
1/2 cup KRAFT Ranch Dressing
1 cup broken tortilla chips
make it!
PLACE lettuce on serving platter or in bottom of glass serving bowl.
COVER with layers of beans, corn, salsa and cheese.
DRIZZLE with dressing; sprinkle with chips.
1 can (15 oz.) black beans, drained, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Natural Three Cheese Crumbles
1/2 cup KRAFT Ranch Dressing
1 cup broken tortilla chips
make it!
PLACE lettuce on serving platter or in bottom of glass serving bowl.
COVER with layers of beans, corn, salsa and cheese.
DRIZZLE with dressing; sprinkle with chips.
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