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I am always on the lookout for new, tasty Mexican recipes. I found this one on allrecipes.com, on of my go-to recipes sites. I served it with refried beans. To be completely honest, I am not sure how this is much different from fajitas. But who really care what it is called as long as it is tasty Mexican?

Sombrero Chicken

  • 4 bacon strips
  • 1/2 green bell pepper, cut into 1/2 inch wide strips
  • 1/2 onion, cut into strips
  • 1/2 bunch fresh cilantro, chopped
  • 1 1/2 pounds skinless, boneless chicken breast halves – cut into 1 inch strips
  • 1 tablespoon garlic powder
  • 1 tablespoon dry fajita seasoning (I used a combination of onion powder, garlic powder, cayenne pepper and cumin instead)
  • 1/2 large ripe tomato, chopped (I omitted since there are no fresh ones available)
  • 5 ounces shredded Monterey Jack cheese

Fry bacon strips in a large skillet over medium heat until crisp. Keeping the bacon and drippings in the pan, add the bell pepper, onion, and half the cilantro. Stir and cook for 1 minute. Season the chicken with garlic powder and fajita seasoning and stir into the pan. Cook mixture until chicken is no longer pink in the middle, about 20 minutes. Remove skillet from heat and sprinkle the remaining cilantro, tomato, and Monterey Jack cheese over the top of the chicken mixture. Cover and let sit until cheese melts, about 3 minutes.

 

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