4 (approximately 1 1/4 lbs.) boneless, skinless chicken breasts, cut into strips
1/4 c. lime juice
1 garlic clove, minced
1 tsp. chili powder
1/2 tsp. cumin
2 tbsp. oil
1 med. onion, cut into thin wedges
1/2 c. each red, yellow and green peppers trips
1/4 c. salsa
8 (8 inch) flour tortillas, warmed
1 1/2 c. (6 oz.) shredded 100% natural Kraft mild Cheddar cheese

Marinate chicken in juice, garlic and seasonings 15 minutes.

Cook chicken in oil 2 to 3 minutes or until chicken loses pink color. Add onion and peppers. Continue cooking 3 minutes or until chicken is tender.

Stir in salsa. Spoon onto tortillas. Top with cheese.

Preparation time: 20 minutes (including marinating). Cooking time: 6 minutes. Variation: substitute 1 pound cleaned shrimp for chicken. 4 servings.

LAST MINUTE QUESADILLA - Fill flour tortilla with 1/4 cup shredded 100% natural Kraft Cheddar or Monterey Jack cheese and 1 tablespoon chopped green onion. Fold in half. Microwave on High 20 seconds or until cheese is melted. Serve with salsa. 1 serving.