Chicken Fajita

Chicken Fajita

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Donna Copeland


All i can say is its sooo good


★★★★★ 1 vote

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
  • 1
    ( 2 1/4 ounce ) can sliced ripe olives, drained
  • 2 Tbsp
    diced green chiles
  • 1 c
  • ·
    sour cream ( optional )
  • ·
    guacamole ( optional )
  • ·
    salsa ( optional )

How to Make Chicken Fajita


  1. 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

Printable Recipe Card

About Chicken Fajita

Course/Dish: Chicken

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