CHEESY CHICKEN & PEPPER
Angela
ingredients
- 8 Ounces Package Pre-Cooked Chicken Fajita Meat – Rough Chop the Larger Pieces
- 1/2 Small Yellow Onion – Thinly Sliced
- 1/2 Green Bell Pepper – Thinly Sliced
- 1 Serrano Chile Pepper – Finely Diced
- 1 Dried Red Jalapeno Pepper – Finely Diced
- 5 Homemade Flour Tortillas
- 2% Mexican Blend Cheese - Shredded
- Extra Virgin Olive Oil
directions
- 1
Saute all peppers and onions in a skillet over medium heat with extra virgin olive oil. Cook until peppers and onions are soft. Add chicken and cook until the chicken is heated through. Remove from skillet and separate evenly into five helpings.
- 2
Turn the heat down to medium low heat. Make sure the tortillas are at room temperature before you cook them. Also before you add a tortilla to the pan, add a little extra virgin olive oil.
- 3
Lay one tortilla down in the skillet. On one side lay the chicken mixture and top with cheese. Quickly fold the tortilla over the meat and cheese. Heat the one side until it browns, flip and do the same to the other side. Repeat with the remaining tortillas!
- 4
Serve with salsa, sour cream, guacamole, or avocado slices!!
Source: Angela Harcrow
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