Chicken Fajita Recipe

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Chicken Fajita

Donna Copeland


All i can say is its sooo good

pinch tips: Flour, Eggs & Breading Techniques



20 Min


1 Hr


4 large
baking potatoes
1 medium
red or green bell pepper, chopped
1 small
onion, chopped
2 Tbsp
1 Tbsp
taco seasoning mix
1 1/2 c
shredded cooked chicken breast ( about 6 ounces)
1/2 c
( 2 ounces ) shredded cheddar cheese
1/2 c
( 2 ounces ) shredded monterey jack cheese
( 2 1/4 ounce ) can sliced ripe olives, drained
2 Tbsp
diced green chiles
1 c
sour cream ( optional )
guacamole ( optional )
salsa ( optional )

Directions Step-By-Step

Scrub potatoes pat dry. Wrap in aluminum foil, and bake at 400 for 1 hour or until tender.Cook pepper and onion in butter in a medium saucepan until tender. Add toco seasoning mix. Cook 1 minute, stirring constantly; remove from heat. Stir in cooked chicken , cheeses , olives and chiles. Cut a lengthwise slit in top of each potato.Press each potato open. Spoon chicken mixture into potatoes. Spoon 1/4 cup salsa over each potato. If desired,serve with sour cream , guacamole, and salsa

About this Recipe

Course/Dish: Chicken