Recipe: Cheesy Chicken Fajitas (using Velveeta)

Cheesy Chicken Fajitas (using Velveeta)

1/4 cup lime juice
2 jalapeno peppers, seeded, chopped
4 boneless, skinless chicken breasts, cut into strips
1/2 cup onion wedges
1 1/2 cups red or green bell pepper
2 tbsp oil
1/4 lb Velveeta light, cubed
1/2 tsp ground cumin
6 flour tortillas, warmed

Pour combined lime juice and jalapeno peppers over chicken; cover. Refrigerate 30 minutes.

When ready to cook:
Cook and stir onion and peppers in oil in skillet over medium-high heat until tender.

Drain chicken and add to skillet. Cook 5-7 minutes or until chicken is no longer pink.

Add Velveeta and cumin, stirring until Velveeta is melted.

Serve with warm tortillas

Servings: 6