Bbq Cheddar Chicken Wraps

4 Servings
Chicken Mexican
Saute Chicken Main Dish Mexican

1 ea Green per cut into strips (2 cups)
1 ea bell pepper cut into strips (2 cups)
1 large on sliced thin (1 cup)
1 pound cken breast skinless, cut into strips
1/3 cup becue sauce (regular or honey flavor)
4 ea Whole wheat tillas warmed (10 inch)
1 cup Colby-jack cheese shredded

PREP TIME: 15 min TOTAL TIME: 25 min In a large skillet over medium-high heat cook and stir the vegetables for about 3 min. Add chicken cook and stir for 3-4 minutes or until chicken is no longer pink. Stir in the barbecue sauce; cook on medium heat or until chicken is done; stirring occasionally. Spoon chicken mixture down the center of the tortillas; top with cheese and then roll up. Cut diagonally in half to serve.


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Cheddar Stuffed Mushrooms

25 Servings
Mushrooms
American
Saute Bake Advance Hors dOeuvres Appetizers Mushrooms American

1 pound hroom
6 tablespoon ter
1/2 cup nuts optional
1/2 cup sley
1 on
1 cup ddar sharp, coarsely grated
1/2 cup ad crumbs
1/4 teaspoon t or to taste

Preheat oven to 350?. Remove stems from mushrooms and chop stems. Melt butter, with a pastry brush gently brush mushroom caps all over with melted butter. Arrane caps, stemmed sides up on a large baking sheet Lightly toast walnuts and finely chop if using. Finely chop parsley. Finely chop onion and in a large heavy skillet sauted with chopped stems in remaining butter over mod high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed a day ahead and chilled overnight. Bake in middle of oven for 20 minutes and serve warm.


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