Chicken Fajita Sandwiches Food

CHICKEN FAJITA SUBMARINE SANDWICHES

Chicken Fajita Submarine Sandwiches image

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

Ingredients

1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon salt
1/4 teaspoon garlic powder
Dash cayenne pepper
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
1 medium sweet red pepper, cut into strips
1 medium onion, halved and sliced
1/2 cup water
1 loaf (1 pound) French bread, halved lengthwise
1/3 cup mayonnaise
6 slices pepper jack cheese

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.

FAJITA CHICKEN SANDWICHES

Fajita Chicken Sandwiches image

Check out this easy recipe for the best fajita chicken sandwich from Delish.com.

Categories Fajita Chicken Sandwiches mexican sandwich chicken sandwich hot sandwich cheesy chicken sandwich fajita sandwich

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

3 tbsp. extra-virgin olive oil, divided
Juice of 1 lime
2 tsp. ground cumin
2 tsp. chili powder
Pinch of cayenne
1 lb. boneless skinless chicken breasts, thinly sliced
kosher salt
Freshly ground black pepper
1 large onion, thinly sliced
4 bell peppers, seeded and sliced
4 slices Monterey jack
Toasted baguettes, for serving
Chopped fresh cilantro, for garnish
Lime wedges, for serving

Steps:

In a large bowl, combine 2 tablespoons olive oil, lime juice, cumin, chili powder, and cayenne. Add chicken and season with salt and pepper. Toss until combined. Let marinate while you start cooking the onions and peppers.
In a large skillet over medium heat, heat remaining olive oil. Add peppers and onions and cook until tender, 8 minutes. Create a circle in the center of the skillet and add chicken. Toss until combined and cook until chicken is golden and no longer pink, 10 minutes.
Add cheese and cover with a lid to let melt, 2 minutes.
Serve cheesy chicken and peppers on toasted baguettes. Garnish with cilantro and squeeze with lime.

BROWN BAG-CHICKEN FAJITA SANDWICH

Brown Bag-Chicken Fajita Sandwich image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 flour tortilla (6 inch)
1/2 cup grilled cut-up mixed fresh vegetables (red peppers, yellow squash, mushrooms)
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice

Steps:

TOP tortilla with remaining ingredients; roll up. Wrap in paper towel; place in lunch bag.
REFRIGERATE until lunchtime.
REMOVE sandwich from bag. Microwave on HIGH 40 sec. or until sandwich is heated through and cheese is melted.
Substitute: Prepare using OSCAR MAYER Deli Fresh Shaved Smoked Ham.
Creative Leftovers: Have some leftover grilled vegetables? Use them to prepare this flavorful sandwich.
Serving Suggestion: Round out the meal by adding a serving of your favorite fresh fruit.