In a large skillet heat vegetable oil. Saute onion and peppers until tender. Remove from skillet and set aside. In same skillet, brown chicken tenderloins. Add Frenchs Fajita Seasonings and water. Blend well. Bring to boil; reduce heat and simmer uncovered, 3-5 minutes. Return vegetables to skillet to heat; add Lindsay Sliced Ripe Olives and tomato cut into wedges. To serve: Portion chicken mixture onto warm tortillas and garnish with Durkee Salsa Party Dips and Durkee Guacamole Party Dips and fresh, chopped cilantro. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (166g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 181 (55%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 46.5mg||14 %|
|Sodium 513.3mg||18 %|
|Potassium 284.3mg||7 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 17.9g|
|Protein 17g||24 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 329
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!