CHICKEN FAJITA MELTS
An openface grilled chicken sandwich with the flavors of a fajita, without the mess. Adapted from a recipe by laughingmagpie at allrecipes.com.
Provided by DrGaellon
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a medium skillet until shimmering. Add the chicken and saute until lightly browned, about 5 minutes. Add onions an peppers and saute until vegetables are tender, about another 5 minutes.
- Add tomato juice and taco seasoning; stir well. Simmer until very thick and chicken is well-coated with sauce, stirring often to prevent burning, about 7 minutes.
- Preheat broiler and place a rack about 6" from heat.
- Spread 2 tbsp salsa on each slice of bread. Divide the chicken mixture evenly amongst the slices of bread. Top each piece with 1/4 cup cheddar cheese. Place under broiler until cheese is melted and beginning to brown, about 5 minutes. Finish each sandwich with a few drops of lime juice before serving.
Nutrition Facts : Calories 378.7, Fat 8.7, SaturatedFat 1.5, Cholesterol 74, Sodium 708.3, Carbohydrate 37.5, Fiber 2.8, Sugar 2.5, Protein 35.9
QUICK AND EASY LEFTOVER CHICKEN FAJITA MELTS RECIPE
These Quick and Easy Leftover Chicken Fajita Melts are full of flavor and so easy to make.
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Slice the bread open lengthwise so you have two long pieces.
- Season the chicken breasts with the fajita seasoning (or taco seasoning) and grill on both sides until cooked through.
- Let cool slightly, then slice into thin strips. (If you are using pre-cooked chicken strips, just warm them up. You don't even need to season them with fajita seasoning if you don't want to)
- Saute the peppers and onions with some fajita seasoning for about 3-5 minutes, or until the water has cooked off.
- To assemble, spread the salsa on the bottom of the bread.
- Add the grilled chicken slices, then the sauteed peppers and onion, then the cheese slice.
- Microwave or put under the broiler to melt the cheese.
- Cut bread into slices and serve.
Nutrition Facts : Calories 297 kcal, Carbohydrate 41 g, Protein 19 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 36 mg, Sodium 561 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
QUICK AND EASY CHICKEN FAJITAS
This is a recipe I recently adapted from Cooking Light - I was a little iffy at first about it b/c it didn't have any Mexican spices, but it ended up being really, really good. We used a Frontera (Rick Bayless's brand) salsa, and it worked really well with this. This is a super easy recipe and while you do have to wait for the marinade to marinate, the hands on time is pretty low.
Provided by larchie
Categories Chicken Breast
Time 2h
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Combine the first six ingredients, stirring well. Place chicken in a zip lock bag, and pour about half of the beer mixture to bag; seal and toss around. Place onion, bell peppers, and other half of beer mixture in another zip lock bag; seal and toss.
- Marinate chicken in refrigerator for at least one hour; marinate veggies at room temperature for at least one hour.
- Add 1 tbsp of canola oil to grill pan, and heat over medium high heat. Remove onion and bell peppers from marinade, and add to pan. Add red pepper and salt to taste. Cook for 6 minutes, or until beginning to get tender; turn after three minutes. Add chicken to pan; cook 2 minutes each side or until done.
- Warm tortillas if desired, and divide onion and chicken mixture evenly between tortillas. Add jalapeno, cilantro, and salsa as desired, and serve.
Nutrition Facts : Calories 922.9, Fat 42.5, SaturatedFat 8.9, Cholesterol 145.3, Sodium 2106.8, Carbohydrate 69.2, Fiber 7.4, Sugar 10.2, Protein 59.4
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