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Post by mandie68 on Nov 29, 2010 3:55:40 GMT -5
What You Need 3/4 lb. (340 g) boneless skinless chicken breasts, cut into 1/2-inch pieces 1 tsp. ground cumin 1 green pepper, chopped 1-1/2 cups salsa 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed 1 cup rinsed canned black beans 1 tomato, chopped 2 small whole wheat tortillas 1/2 cup shredded Cracker Barrel Cheddar Cheese Light, divided
Make ItHEAT oven to 375ºF.
COOK and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese spread; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with tortilla and half each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted. kraft kitchens tipsSpecial Extra Sprinkle with 1/4 cup chopped cilantro just before serving.
makes 4 servings, 1/4 recipe (320 g) each
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