2 tsp. oil	¾ lb. chicken breast strips	1 sm. onion, sliced
½ med. green bell pepper, cut into thin strips	1/3 cup Old El Paso Salsa	½ cup Old El Paso Refried Beans, heated
2 oz. shredded hot pepper Monterey Jack cheese	¼ cup coarsely chopped fresh cilantro	¼ cup sour cream
4 hoagie buns, split, toasted

1. 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.
2. Spread bottom half of each bun with warm refried beans. Spoon chicken mixture onto each. Sprinkle with cheese and cilantro. Spread top half of buns with sour cream; place over cheese and cilantro.

Ingredient substitution:
Hamburger buns or kaiser rolls can be used in place of the hoagie buns.

Kitchen tip:
Warm refried beans by placing them in a covered microwave safe dish. Microwave on high 30 to 60 seconds, stirring once.

Serving suggestion:
Crisp waermelon cubes, tortilla chips and lime flavored sparkling water are tasty meal accompaniments.

Serving size: 1 sandwich
Calories: 510
Calories from fat: 150
Dietary exchanges: 4 starch, 3 lean meat, 1 fat OR 4 carbohydrate, 3 lean meat, 1 fat