One of the most popular southern dishes that I can dig out of the freezer is a chicken fajita. It is simple and delicious, and when you throw in some tortilla chips, some corn chips, some spinach, some black olives, and shredded cheddar cheese; it makes a great meal that everyone will love.
But one of the best things about fajitas is that you can change up the original recipe so that it is different from the rest, and the easiest way to do this is by using fajita stuffed peppers. These are easy to make, and even easier to put into your mouth, and once you do you will be hooked on this fun treat.
Chicken fajitas are fast becoming one of the most popular foods from the South Texas chicken community. Chicken fajita is made by frying a beef, pork, or chicken in a skillet with tomatoes, onions, spices, and other seasonings then garnishing it with a slice of cheese.
The word “fajita” comes from the Spanish “fajita” for fatty meat; in the south, this dish is usually served with corn bread or flour tortillas that have been filled with sour cream, black beans, and refried beans. Chicken fajita stuffed peppers are a favorite appetizer and a healthy choice of entree for the South Texas ranch crowd.
Served with homemade corn tortilla chips and black beans, the fajita can be served as a buffet food or leftovers. There is something for everyone on the menu at these restaurants.
Get ready for a party the next time you are in Laredo, Texas! You won’t be disappointed with this flavorful and easy to make meal.
Chicken Fajita Stuffed PeppersCourse: LunchCuisine: AmericanDifficulty: Easy
A delicious new way to make stuffed peppers! They taste like chicken fajitas and are packed with goodness.
3/4 cup dry brown rice (2 cups cooked)
5 medium red , yellow, orange or green bell peppers
1 medium yellow onion , chopped (1 1/2 cups)
1 cup frozen corn
2 cloves garlic , minced
2 Tbsp canola oil , divided
3 Tbsp fresh cilantro , plus more for garnish
1 Tbsp fresh lime juice
2/3 cup shredded monterey jack cheese
Mexican style hot sauce (such as Tapatio or Cholula, optional)
1 lb chicken , diced into 3/4-inch pieces
1 tsp chili powder
1 tsp ground cumin
1/4 tsp paprika
Salt and freshly ground black pepper
1 (10 oz) can tomatoes with green chiles
1 cup canned black beans , drained and rinsed
- Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making filling and boiling peppers.
- Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 – 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.
- Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate.
- Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper.
- Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.
- Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers).
- Cover baking dishes with foil and bake 30 – 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.
- Serve warm topped with more cilantro, sour cream and hot sauce if desired.
- This recipe is very versatile, so you can swap out some of the ingredients as needed. Different kinds of beans can be used, as well as different types of grains.
Reference : cookingclassy.