Chicken & Cheese Soft Tacos

8 oz skinned & boned chicken thighs, cut into thin strips
1/2 cup chicken stock
1 cup chopped green peppers
1 tsp mince jalapeno peppers
2 tsp ground cumin
1 1/2 cup diced onions
2 cloves garlic, minced
1/2 cup salsa
1 cup shredded monterey jack cheese

Preheat oven to 400 F. coat a 13x9-inch baking dish with non-stick spray. Coat a 10-inch skillet with non-stick spray and place over med-high heat until hot. Add chicken. cook, stirring, for 5 minutes or until chicken is golden brown and no longer pink. Put on a plate and keep warm. Add the stock to the skillet. Bring to a boil, scraping to loosen the browned bits fromt he bottom. Add onions, green peppers, garlic and jalapenos. Cook, stirring frequently, for 5 min, or until onions are golden brown.

Add salsa, cumin and chicken. Cook, stirring frequently, for 3 minutes, or until the liquid has almost evaporated.

Spoon into tortillas. Divide half of the cheese among the tortillas. Roll up and arrange, seam side down, in a baking dish.

Sprinkle with remaining cheese. Bake 10-12 min or until cheese melts.

Makes 8.

(Cost per serving $0.38)