Pepper Jack Skillet Chicken Fajitas Food

SKILLET CHICKEN FAJITA PASTA

Steps:

• Combine all of the fajita seasoning ingredients in a small bowl.
• In a pot or deep skillet, heat the oil over medium heat until rippling and hot. Pat the chicken pieces dry with paper towels, season lightly with salt and pepper and add in a single layer to the pot. Sprinkle with 1 teaspoon of the fajita seasoning mixture and cook, stirring often, until no longer pink in the center, 3-4 minutes. Remove the chicken to a plate/dish and set aside.
• To the pot, add the peppers, onions, and 1 teaspoon of the fajita seasoning mixture. Add another teaspoon or so of oil if the pot is really dry so the veggies don't burn. Cook, stirring occasionally, until the onions are translucent and the peppers are crisp-tender. Scrape the mixture onto the plate with the chicken.
• Return the pot to the heat and add the broth, milk and diced tomatoes, scraping up any browned bits from the bottom of the pot. Stir in the pasta, 1 teaspoon salt, and the remaining fajita seasoning. Bring the mixture to a simmer, and cook, stirring occasionally to make sure the pasta isn't sticking, until the pasta is tender, 12-15 minutes (depending on the brand/type/shape of pasta). It's ok if there is a bit of liquid remaining, it will absorb as the pasta cools and sets up a bit.
• Stir in the chicken and veggies and heat through. Add the cheese and stir until creamy and combined. Squeeze half (or two halves) of a fresh lime over the pasta and stir (optional, but so very delicious). Season to taste with additional salt and pepper, if needed.
• Serve with chopped fresh chives, lime wedges and sliced avocados, if desired. The pasta will thicken as it cools.

CHICKEN FAJITA PASTA

Steps:

• Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
• Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
• Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.

SKILLET CHICKEN FAJITAS

Steps:

• Mix first 5 ingredients and 1 tablespoon oil. Add chicken; toss to coat. Let stand 15 minutes., In a large nonstick skillet, heat remaining oil over medium-high heat; saute onion and peppers until crisp-tender, 3-4 minutes. Remove from pan., In same skillet, saute chicken mixture until no longer pink, 3-4 minutes. Stir in salsa and pepper mixture; heat through. Serve in tortillas. Sprinkle with cheese.

PEPPER JACK SKILLET CHICKEN FAJITAS

Steps:

• Heat the oil in a large skillet.
• Season the chicken with salt and pepper, if desired and brown.
• Add the onion and pepper and cook until tender.
• Stir in the soup and heat until hot.
• Place 1/2 cup of the chicken mixture in each tortilla and serve.

PEPPER JACK CHICKEN

Steps:

• Brush chicken with oil; sprinkle with seasoned pepper and garlic powder. Grill on an indoor grill coated with cooking spray for 4-5 minutes on each side or until juices run clear. , Transfer chicken to serving plates; top with cheese and salsa. Serve with noodles if desired.

CHICKEN PEPPER FAJITAS

Steps:

• In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.

PEPPER JACK CHICKEN

Steps:

• Thaw and clean chicken, tenderize with a mallet or something.
• preheat oven to 425; place foil in the bottom of a baking pan (this eliminates a lot of pan scrubbing afterwards) and put a rack on top of the foil. place entire pan into the oven to preheat for 10 to 15 minutes.
• sprinkle spices on chicken evenly and bake in oven for 30 minutes turning once after 15 minutes,.
• prepare tomato and cheese topping. slice tomatoes in less than 1/4 inch slices.
• after 30 minutes, remove chicken from oven to ensure it is cooked thoroughly. turn on broiler.
• place 1 slice of cheese per breast and centered, and 1 slice of tomato on top of the cheese and return to oven for broiling.
• broil in oven for approximately 4 minutes or until cheese has slightly melted and tomato is slightly crispy on the edges. (trust me, it's delicious).
• remove and enjoy.

GRILLED PEPPER JACK CHICKEN SANDWICHES

Steps:

• Sprinkle chicken with poultry seasoning. Place chicken on oiled grill rack. Grill, covered, or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side. Top with cheese and bacon; cover and cook until cheese is melted, 1-2 minutes longer. , Serve on buns with lettuce, tomato, onion and, if desired, pickles.

SKILLET CHICKEN FAJITAS

Steps:

• Adjust oven rack to highest position and preheat broiler.
• Whisk together 2 T oil, 4 t lime juice, garlic, paprika, sugar, salt, cumin, black pepper and cayenne pepper. Add chicken and toss to coat. Cover and let stand at room temperature 30-60 minutes.
• Line a rimmed baking sheet with aluminum foil and place poblanos on it, skin side up, then press them flat. Broil until skin is charred and puffed, 4-10 minutes, rotating baking sheet 180 degrees every 2 minutes. Transfer poblanos to a bowl and cover tightly with plastic wrap; let steam for 10 minutes. Rub off most of the skin from the peppers (some skin/char may be left for flavor). Slice peppers into 1/4" strips.
• Adjust oven racks to lowest and middle positions and turn oven on at 200°F.
• Heat 2 t oil in 12" nonstick skillet over high heat until wisps of smoke appear. Add onion and cook until charred and slightly soft, 3 minutes. Add garlic, thyme, and oregano, and cook until fragrant, 15-30 seconds. Add cream and stir often until cream thickens and clings to onions, 1-2 minutes. Add poblano strips, 2 t lime juice, salt, and pepper, and toss to coat. Transfer vegetables to oven-safe bowl and place on middle oven rack to keep warm. Wipe out pan with paper towel.
• Add remaining 1 T oil and heat over high heat until smoking. Remove chicken from marinade and wipe off excess. Add chicken and cook without moving until bottom side is well charred, about 4 minutes. Flip chicken and transfer skillet to lower oven rack. Bake until internal temperature of chicken reaches 160F, 7-10 minutes. Transfer to cutting board and let rest 5 minutes. Do not wash out skillet.
• Slice cooled chicken into 1/4" thick strips. Return chicken strips to pan and toss to coat with pan juices. Transfer to a bowl to serve.
• To serve, place a few pieces of chicken into the middle of a warmed tortilla, top with a spoonful of vegetable mixture, cilantro and cheese.