Chicken Fajita Stuffed Peppers, flavors of the traditional fajitas in colorful bell peppers. The peppers are stuffed with cooked strips of grilled chicken, bell pepper, onion and folded altogether in white queso then sprinkled with shredded sharp cheddar.
Chicken Fajitas Stuffed Peppers are filled with all the ingredients served on the hot iron skillet you get at your favorite Mexican restaurant. The bell peppers are cut in half and used for the vehicle for eating the fajita instead of flour tortillas.
I like to cook the filled pepper in the rich sauce leftover from the cooking the peppers and onions just until they are soft yet still sturdy enough to pick up to eat. That way, they are easy to pick up the whole filled pepper. Leaving the stem on the pepper helps them hold together.
WHAT YOU WILL NEED TO MAKE CHICKEN FAJITA STUFFED PEPPERS
- Large cast iron skillet or a heavy bottom skillet
- 1 lb. chicken fajita strips
- Large bell peppers (1 each: red, orange, yellow, and 2 green)
- Large onion
- Minced garlic
- Avocado oil
- Butter
- White Queso
- Cheddar Cheese
- Salt and pepper
- Cilantro
HOW TO MAKE CHICKEN FAJITA STUFFED PEPPERS
- Slice one green pepper and the onion in Julian strips; set aside.
- Slice the 4 pepper in half then seed and devein them; set aside.
- Heat a large cast iron skillet with avocado oil. Add the minced garlic, bell pepper, and onion Julian strips. Cook until light brown translucent.
- Add the queso to a bowl. Using a slotted spoon, spoon the bell pepper and onion in the queso stirring until well blended. Reserve the sauce in the skillet.
- Place the bell pepper halves in the large skillet that the onion and pepper halves were in.
- Spoon the chicken fajita mixture in the bell pepper halves generously.
- Bake in the oven for 25 minutes. Sprinkle sharp cheddar cheese on the top of the fajita mixture.
- Remove from the oven and bake another 20 minutes or until the bell peppers are tender.
- Garnish with chopped cilantro.
- Mix the butter and 1 teaspoon of minced garlic for dipping.
These Chicken Fajita Stuffed Peppers is a fantastic weeknight dinner. I hope you will get to make some soon.
Enjoy!
Kay
xo
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Chicken Fajita Stuffed Peppers
Yield: 4-6
prep time: 15 Mcook time: 45 Mtotal time: 60 M
The flavors of the traditional fajitas in colorful bell peppers. The peppers are stuffed with cooked strips of grilled chicken, bell pepper, onion and folded altogether in white queso then sprinkled with shredded sharp cheddar.
ingredients:
- 4 bell peppers cut in half
- 1 bell pepper cut in julian strips
- 1 large onion, cut in julian strips
- 3 tablespoons minced garlic divided
- 1/4 cup avocado oil
- 1 lb. Chicken Fajitas by John Soules Foods from SAMS
- 1 cup El Terrifco White Queso Dip from SAMS
- 1 cup sharp cheddar cheese shredded
- 1 tablespoon cilantro chopped
- 1/2 cup butter, melted
instructions:
How to cook Chicken Fajita Stuffed Peppers
- Slice one green pepper and the onion in Julian strips; set aside.
- Slice the 4 pepper in half then seed and devein them; set aside.
- Heat a large cast iron skillet with avocado oil. Add 2 teaspoons minced garlic, bell pepper, and onion Julian strips. Cook until light brown translucent.
- Add the queso to a bowl. Using a slotted spoon, spoon the bell pepper and onion in the queso stirring until well blended. Reserve the sauce in the skillet.
- Place the bell pepper halves in the large skillet that the onion and pepper halves were in.
- Spoon the chicken fajita mixture in the bell pepper halves generously
- Bake in the oven for 25 minutes. Sprinkle sharp cheddar cheese on the top of the fajita mixture.
- Remove from the oven and bake another 20 minutes or until the bell peppers are tender.
- Garnish with chopped cilantro.
- Mix the melted butter and garlic together for dipping.
Calories
840.38
840.38
Fat (grams)
65.13
65.13
Sat. Fat (grams)
30.02
30.02
Carbs (grams)
34.86
34.86
Fiber (grams)
3.82
3.82
Net carbs
31.04
31.04
Sugar (grams)
7.48
7.48
Protein (grams)
31.66
31.66
Sodium (milligrams)
845.89
845.89
Cholesterol (grams)
158.21
158.21
© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
