Chicken Fajitas

Yield: 8 servings

Ingredients

2	tablespoons	vegetable oil

1	cup	(1 medium) red bell pepper strips

1	cup	(1 medium) green bell pepper strips

1-1/2	cups	(1 medium) sliced onion

1	lb.	(about 4) boneless, skinless chicken breasts, cut into 1/4-inch strips

2-1/2	cups	(24 oz.) jar Thick & Chunky Salsa (any variety)

2	tablespoons	diced Jalapenos (optional)

1/2	cup	(6 oz.) container frozen guacamole, thawed, divided

1	cup	(4 oz.) shredded, Monterey Jack cheese, divided

8		(8 inch) soft taco-size flour tortillas, warmed

Directions:

Heat oil in medium skillet over medium-high heat. Add bell peppers and onion; cook, stirring constantly, for 3 to 4 minutes or until tender. Remove from skillet.

Add chicken to skillet; cook, stirring constantly, for 4 to 5 minutes or until no longer pink in center. Add onion-pepper mixture, 1 cup salsa and jalapenos; heat through.

Spread 1 tablespoon guacamole on each tortilla. Top with 1/2 cup chicken mixture and 2 tablespoons cheese; fold into fajitas. Serve with remaining salsa.

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