CHICKEN FAJITA MELTS
These cheesy chicken sandwich melts have all of the flavor of fajitas without the drippy mess!
Provided by laughingmagpie
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
- Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
- Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 19.9 g, Cholesterol 103.8 mg, Fat 16.6 g, Fiber 1.5 g, Protein 40.3 g, SaturatedFat 7.3 g, Sodium 820.8 mg, Sugar 3.4 g
CHICKEN FAJITA SUBMARINE SANDWICHES
If you're a spice lover, my fajita subs get their zip from chili, cumin and pepper jack. The good news is; they're not too hot for milder tastes. -Jen Haley, Sidney, NY
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix the first six ingredients. In a large skillet, heat oil over medium heat. Add chicken, pepper and onion; cook and stir 10-12 minutes or until no longer pink and vegetables are tender. Stir in water and seasoning mixture. Bring to a boil; cook and stir 8-10 minutes or until thickened., Spread mayonnaise over cut sides of bread. Layer with cheese and chicken mixture. Replace tops. Cut crosswise into six pieces. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 489 calories, Fat 22g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 811mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
FREEZER BAG CHICKEN FAJITA STIR-FRY
This Mexican-inspired stir-fry is the perfect quick weekend project: peppers, onions and chicken are tossed with a chili-spiced oil and frozen.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
- Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
- Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
- Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.
CHICKEN FAJITA SANDWICHES
Make and share this Chicken Fajita Sandwiches recipe from Food.com.
Provided by AshleyP
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 11
Steps:
- Slice chicken and brown in skillet with olive oil, red wine vinegar, lime juice, salsa, and garlic.
- Slice green pepper and onion and add to skillet.
- Continue cooking until vegetables are tender-crisp.
- Lightly toast sandwich roll under broiler.
- Top with chicken and vegetable mixture. Place cheese slices on top.
- Return to broiler and melt cheese.
- Serve with tortilla chips.
Nutrition Facts : Calories 643.4, Fat 34.5, SaturatedFat 10.8, Cholesterol 89.1, Sodium 665.8, Carbohydrate 52, Fiber 3.8, Sugar 3.5, Protein 31.1
BROWN-BAG CHICKEN
Roasting a chicken in a paper bag keeps it moist and tender, and it couldn't be easier with this recipe from "Sara Foster's Southern Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Rinse chicken, pat dry, and remove any excess fat. Generously sprinkle chicken inside and out with salt and pepper. Place onion and rosemary inside cavity; rub skin with paprika.
- Lay a standard-side brown paper grocery bag on its side; place chicken inside bag and tie bag with kitchen twine to enclose. Place bagged chicken on a rimmed baking sheet; transfer to lower third of oven, making sure there is plenty of room between the bag and the top of the oven. Roast chicken for 1 1/2 hours.
- Remove chicken from oven and carefully open bag to release steam. An instant-read thermometer inserted into the thickest part of the thigh should reach 165 degrees and juices should run clear when thigh is pierced with the tip of a sharp knife. Let stand for 10 minutes before carving; serve warm.
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- Heat the olive oil in a large skillet over medium high heat. Add the peppers and onions and sauté until the onions are soft and lightly browned, and the peppers are softened.
- Add the chicken breast and cook until heated through. Add the garlic powder, chili powder, cumin, and salt and pepper, and toss to combine. Remove from heat and allow to cool slightly.
- Spread one side of each piece of bread with butter. On the unbuttered side of two pieces of bread, layer a slice of pepper jack cheese, then half of the chicken mixture, then top with a slice of cheddar cheese. Place the remaining piece of bread on top, buttered side up.
- Heat a large skillet or griddle over medium heat. Carefully place the sandwiches in the preheated skillet. Cook 3-4 minutes on each side, or until golden brown and the cheese is melted.
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- Heat the panini maker. If you don't have a panini maker, you could use a pan with a little bit of butter and brown the sandwich on each side.
- Lay out 4 slices of the bread on your work surface. Divide the fajita mixture in 4 and top each slice with the chicken fajita mixture. Place a slice of cheese on top of the chicken fajitas then finally the other slice of bread.
- Place the sandwich in the panini maker and grill for about 3 or 4 minutes, or until cheese has melted and you have grill marks.
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- Pour the olive oil into a large pan and place it over medium high heat. Add the onions and peppers and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to soften
- Add the chicken to the pan and cook for 10 minutes, stirring frequently, until chicken is browned and cooked through. Stir in the lime juice.
- Preheat the broiler. Divide the chicken and pepper mixture evenly over the rolls and top each sandwich with 1/4 cup cheese. Place on a baking sheet and broil for 3-5 minutes or until cheese is melted. Top with chopped cilantro if desired and serve immediately with lime wedges on the side if using.
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