Saturday, January 23, 2010

Rush Hour Chicken Fajitas

2 medium green or red bell peppers (or combination)
2 medium onions
2 garlic cloves, peeled
1 1/2 lbs boneless, skinless chicken breasts
2 tbsp chipotle rub (we used fajita mix)
12 four tortillas
1 1/2 cups (6oz)  shredded cheddar cheese
1/2 cup sour cream
1/2 cup prepared salsa

1. Cut bell peppers lengthwise into 1/4 in strips and thinly slice onions lengthwise. Slice garlic using a garlic slicer.
2. Slice chicken into 1/2 in strips. Heat 1 tbsp vegetable oil in 12" skillet 1-3 mins or until shimmering.
3. Add chicken; cook 4-6 mins or until cook through.
4. Add 1/4 cup water, vegetables and rub.
5. Cover; simmer 3-4 minutes or until vegetables are crisp-tender.

Thursday, January 21, 2010

Chicken and Cheese Steak Sandwiches

1 loaf French bread
1 TBS. vegetable oil
1 lb. boneless, skinless chicken breasts

green and red pepper cut into strips
1 medium onion, sliced
1 - 15 oz. can tomato sauce (basil, garlic, and oregano)
shredded Mexican blend cheese

1. Cut the chicken into strips and saute with the pepper and the onion. Season with salt, pepper, garlic powder, parsley, basil, and oregano...or use Italian seasoning.
2. Cut bread in half once horizontally and once vertically making four pieces. Scoop out some bread and sprinkle cheese in the hole.

3. Top with the chicken mixture, sauce, and more cheese.
4. Bake at 350 for 10 minutes, or until cheese is melted.