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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a quick and tasty recipe from an old Pace Picante cookbook. Ingredients:
1 medium onion, chopped |
1 medium bell pepper, chopped |
1/4 cup butter or 1/4 cup margarine |
4 small potatoes, diced and cooked (or 2 cups frozen diced potatoes from the freezer section of your grocery store) |
2 cups chicken, diced and cooked |
1/2 cup picante sauce |
1 teaspoon cumin |
1/2 teaspoon salt |
1 cup monterey jack cheese or 1 cup cheddar cheese, shredded |
Directions:
1. In a 10 or 12 inch skillet, cook onion and bell pepper in butter until onion is tender but not brown.
2. Add potatoes, chicken, picante sauce, cumin, and salt; mix well.
3. Simmer 5 minutes, stirring occasionally.
4. Top with cheese; cover skillet to melt cheese.
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