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Nutrition Facts
Serving Size 194 g
(Approx. 6 Servings)
Amount Per Serving
Calories 250 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 960 mg 40%
Total Carbohydrate 31 g 10%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 19 g
Vitamin A 4% Iron 0%
Vitamin C 10% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chile Picado Fajita Fideo

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
6  People


Recipe makes 6 Servings

1 Lb H-E-B Seasoned Fajita Chicken, sliced thin
1 large tomato, chopped
1 medium zucchini, sliced thin
1 Tbsp Hill Country Fare Canola Oil
7 Oz Hill Country Fare Vermicelli
1 cup(s) H-E-B Chunky Salsa Picante
1 1/2 cup(s) water
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Heat large skillet on high for 3 minutes.
Add sliced fajita meat and stir-fry until for about 6 minutes or until all of the liquid has evaporated and meat is browned.
Meanwhile, chop tomato and slice zucchini.
Add cooking oil and vermicelli.
Stir-fry for 2 minutes or until vermicelli is a light golden brown.
Add salsa picante, tomato, zucchini and 1 1/2 cups water; stir.
Reduce heat to medium-low for 10 minutes.
Serve hot.



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