Old El Paso Dinner Kit Fajita

For food safety and quality, follow the cooking directions. Refrigerate leftovers. Make 10 Fajitas in Easy 3 Steps! You Will Need: 1 lb boneless skinless chicken breasts, 2 tablespoons vegetable oil, 1 medium bell pepper and 1 medium onion. 1. Cut chicken into thin strips. Heat oil in 10-inch nonstick* skillet over medium-high heat. Add chicken; cook until no longer pink and it reaches 165 degrees F. Stir occasionally. Stir in seasoning mix, bell pepper and onion. Cook uncovered 3 to 5 minutes, stirring often, until vegetables are crisp-tender. 2. Remove tortillas form bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable paper towel. Microwave on high 30 to 45 seconds or until warm. (To heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325 degrees F for 10 to 12 minutes or until warm.) 3. Spoon chicken filling onto tortillas. Top with desired toppings and fajita sauce. *For skillets without nonstick finish, melt 2 tablespoons butter in skillet over medium-high heat. Add chicken strips; cook and stir 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. Do not microwave tortillas in bag. Store leftover tortillas in resealable food bag or container. Try it with beef.