Old El Paso Fajita Dinner Kit

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Old El Paso Fajita Dinner Kit, 12.5 OzTortillas: Enriched Flour Bleached (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (Palm, Canola, and Soybean Oil), Glycerin, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Fumaric Acid), Corn Syrup Solids. Contains 2% or less of: Mono and Diglycerides, Potassium Sorbate and Calcium Propionate (Preservatives), Salt, Dough Conditioner (Salt, Enzymes, Wheat Starch). Fajita Sauce: Tomato Puree (Water, Tomato Paste), Water. Contains 2% or less of: Sugar, Salt, Modified Corn Starch, Distilled Vinegar, Spice, Sea Salt, Citric Acid, Garlic Powder, Onion Powder, Chili Pepper. Seasoning Mix: Corn Starch, Maltodextrin, Salt, Sugar, Sea Salt, Spice, Chili Pepper. Contains 2% less of: Vegetable Oil (Canola, Soybean Oil and/or Sunflower Oil), Citric Acid, Artificial Color, Yeast Extract, Onion Powder, Silicon Dioxide (Anticaking Agent), Natural Smoke Flavor, Natural Flavor, Garlic Powder.Directions Make 10 Fajitas in 3 Easy Steps!You Will Need: 1 Lb Uncooked Boneless Skinless Chicken Breasts, 2 Tablespoons Vegetable Oil, 1 Medium Bell Pepper and 1 Medium Onion, Thinly Sliced1. Cut chicken into thin strips. Heat oil in 10-inch nonstick* skillet over medium-high heat. Carefully add chicken to hot oil; cook and stir until no longer pink in center. Stir in Seasoning Mix, bell pepper and onion. Cook uncovered 3 to 5 minutes, stirring often, until vegetables are crisp-tender. 2. Remove tortillas from bag. To heat in MICROWAVE, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 30 to 45 seconds until warm. (To heat in OVEN, wrap tortillas in foil; place on cookie sheet. Bake at 325°F for 10 minutes until warm. ) 3. Spoon chicken filling onto tortillas. Top with desired toppings and Fajita Sauce. Refrigerate leftovers. Do not microwave tortillas in bag. Seal leftover tortillas in food-storage plastic bag or container. *For skillets without nonstick finish, melt 2 tablespoons butter in skillet over medium-high heat. Add chicken strips; cook and stir 2 to 4 minutes until no longer pink in center. Add bell pepper and onion; cook and stir 1 to 2 minutes until crisp-tender. Add 2 tablespoons vegetable oil; sprinkle with Seasoning Mix. Cook 1 minute, stirring constantly to avoid scorching. Continue with steps 2 and 3. Warnings CONTAINS WHEAT INGREDIENTS.

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