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Baja Pollo


Thursday, January 01, 2004
Serves 2
2 cups Spanish rice2 cups Cancun veggies
4 tsp shredded Jack cheese for veggies
4 boneless chicken breasts
1 packet Fajita Marinade
1/2 cup chile con queso
2 tsp guacamole
2 tbsp pico de gallo
2 tbsp diced tomatoes
4 avocado slices
1 cup mixed salad greens
2 1/2 tbsp salsa ranch dressing
2 tbsp red tortilla slivers
Marinate chicken breast following instructions on fajita marinade packet. Grill chicken breast. While chicken is cooking, saute cancun veggies. (see recipe below) Prepare spanish rice using recipe on package. In a bowl mix together chile con queso, guacamole and pico de gallo. Place 1 cup spanish rice in center of plate. Place 2 grilled chicken breasts on top. Pour 1/2 of queso mixture over chicken. Place sliced avocado on each chicken breast. Spoon 1 cup veggies on side of plate and 1/2 cup of salad greens on other side.. Sprinkle with shredded cheese. Pour 1 1/4 tbsp salsa ranch dressing over salad greens.
Cancun Veggies:
3/4 cup zucchini sliced
1/2 cup red onion, sliced
3/4 cup wholw kernel corn
1 tbsp margarine
1 tsp soy sauce

Add soy sauce to margarine and mix thoroughly. Pour soy butter in saute pan and place over medium heat, stirring frequently to prevent seperation. Add veggies to pan. Saute for approximately 4 minutes or until heated through. remove from heat and serve.
Salsa Ranch Dressing:
2 tbsp ranch dressing
2 tsp salsa

Mix together thouroughly. Refrigerate until ready to use.
Nutrition Facts:
Tia's Tex Mex
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