Ingredients
2
teaspoons oil
3/4
lb. chicken breast strips for stir-frying
1
small onion, sliced
1/2
medium green bell pepper, cut into thin strips
1/3
cup Old El Paso™ Salsa
4
hoagie buns, split, toasted
1/2
cup Old El Paso™ Refried Beans (from 16-oz. can), heated
2
oz. (1/2 cup) shredded hot pepper Monterey Jack cheese
1/4
cup coarsely chopped fresh cilantro
1/4
cup sour cream
Preparation
Heat oil in large skillet or wok over medium-high heat until hot. Add chicken strips and onion; cook and stir 3 minutes. Add bell pepper; cook and stir 2 to 3 minutes or until bell pepper is crisp-tender and chicken is no longer pink. Stir in salsa. Remove from heat.
Spread bottom half of each bun with warm refried beans. Spoon chicken mixture onto each. Sprinkle with cheese and cilantro. Spread top halves of buns with sour cream; place over cheese and cilantro.
