Cheesy Taco Chicken Pitas Food

CHEESY BAKED CHICKEN TACOS

Steps:

• Preheat oven to 375°F and spray two 9x13 baking dishes with nonstick cooking spray. Set aside.
• To a large skillet, add butter and olive oil and heat over MED HIGH heat. Add ground chicken and cook, breaking apart with a wooden spoon as it cooks, for 5-7 minutes, until fully cooked. Drain in a colander and return to skillet.
• Add diced onion and minced garlic and cook an additional 5 minutes until onions are tender. Add taco seasoning and cook another 30 seconds or so, stirring to combine everything well.
• Remove skillet from heat then add canned tomatoes, green chilis and black beans.
• Place 10 taco shells in each prepared baking dish. Spread approximately 2 Tbsp refried beans on the inside of each taco shell. Top refried beans with approximately ½ cup of the prepared taco meat mixture, then add about ¼ cup shredded cheese on top of each taco.
• Place casserole dishes side by side on the same rack. Bake for approximately 10 minutes until cheese is melted, tacos are heated through and shells are crisp and starting to get golden brown.
• Top with desired toppings and enjoy!

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

CHICKEN PITA POCKETS

Steps:

• In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

CHEESY CHICKEN TACOS

Steps:

• Prepare your rice according to the instructions on the package.
• Cut the chicken into thin strips.
• Brown in a skillet over medium-high heat. Follow instructions on the package of taco seasoning mix.
• Slice the bell peppers and onion then saute them in a skillet.
• Fluff your rice, heat your shells and start building your tacos.

FRIED CHICKEN PITAS

Steps:

• In a large bowl, combine the chicken, dressing, bacon, onions, mustard and pepper. Spoon into pita bread.

CHEESY TACO CHICKEN PITAS

Steps:

• Preheat oven to 350 degrees. Lightly coat pita breads with vegetable oil and sprinkle each with taco seasoning and place in oven for 15 minutes.
• Cut up chicken into large cubes and place into a pan lightly coated with oil over medium heat. Cook chicken all the way through and add onion powder, garlic powder and remaining taco seasoning.
• Slice pepper into large strips and add to pan. Cook until peppers are tender. After pitas are done, sprinkle with cheese and return to oven for 10 more minutes. Add remaining cheese to skillet. Top pitas with chicken and peppers and serve with sour cream.

BASIC CHEESY CHICKEN PITA

Steps:

• Begin with a spoonful or two of cottage cheese.
• Place in pita pocket.
• Then top with chicken, then cheddar.
• Set pita on paper plate and microwave until cheese is melted or pita is desired warmth.

CHEESY CHICKEN PITAS

Steps:

• Toss peppers and onions together in bowl. Set aside.
• Spray small frying pan with non-stick cooking spray, cook garlic and chicken strips until thoroughly heated.
• For each pita half, fill with layer of chicken, 2 slices of cheese and 1/4 cup pepper mixture. Cover loosely.
• Microwave on High 30 seconds or until cheese is slightly melted. Add lettuce, serve with sour cream.