Pork Fajita Summer Skillet

Ingredients

• 1  and bell pepper green red yellow cut into strips
• 1 cup colby & monterey jack cheeses shredded kraft
• 2 cups rice long-grain white hot cooked
• 0.5 cup cilantro leaves fresh chopped
• 0.3 cup a.1. original sauce 
• 2  juice of lime divided
• 1 large onion cut into 1/2-inch-thick slices
• 1 lb pork chops boneless cut into thin strips
• 0.5  serrano chile seeded cut into thin strips
• 8 6-inch tortillas ()

Equipment

• bowl
• frying pan

Directions

1. Toss meat with A.
2. and half the lime juice. Refrigerate 30 min. to marinate.
3. Cook bell peppers, onions and chiles in nonstick skillet on medium-high heat 6 to 8 min. or until crisp-tender. Spoon into medium bowl.
4. Add cilantro and remaining lime juice; mix lightly. Cover to keep warm.
5. Add meat to same skillet; cook 4 to 5 min. or until done. Meanwhile, heat tortillas.
6. Spoon meat mixture onto tortillas; top with vegetables, rice and cheese.