Cut chicken breasts crosswise into 1/2-in.-wide strips; place in a medium bowl. Add fajita seasoning mix, jalapeño, lime juice and 1 Tbsp. vegetable oil. Stir until evenly coated. Cover and marinate at room temperature for 30 to 60 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
The next time you’re craving Mexican-American food, give this recipe a try. These bundles are filled with seasoned chicken strips, vegetables and lots of cheesy goodness.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Hy-Vee fresh 100% natural boneless, skinless chicken breasts | ||
| 1 (1.25-oz.) pkg. Hy-Vee Mexican style fajita seasoning mix | ||
| 1 jalapeño pepper, seeded and finely chopped, plus additional for garnish* | ||
| 2 tbsp. fresh lime juice | ||
| 4 tbsp. Hy-Vee canola oil, divided | ||
| 2 medium yellow onions, cut into strips | ||
| 2 medium red and/or green bell peppers, seeded and cut into strips | ||
| 1 tbsp. bottled minced garlic | ||
| ½ c. beer or That’s Smart! chicken broth | ||
| 1 (8-oz.) pkg. That’s Smart! shredded imitation Cheddar cheese | ||
| 6 (9-in.) Hy-Vee flour tortillas for burritos | ||
| Hy-Vee fresh pico de gallo, for garnish |
Things To Grab
- Medium bowl
- 13x9-in. baking dish
- Hy-Vee nonstick cooking spray
- 12-in. cast-iron skillet
Directions
Preheat oven to 350 degrees. Spray a 13x9-in. baking dish with nonstick spray. Set aside.
Heat remaining 3 Tbsp. vegetable oil in a 12-in. cast iron skillet over medium-high heat. Add onions and bell peppers. Cook for 10 minutes, stirring frequently. Stir in garlic; cook for 30 seconds. Add chicken and marinade mixture. Cook for 2 to 3 minutes or until chicken is lightly browned, stirring occasionally. Add beer or broth to skillet; cook for 3 to 5 minutes or until chicken reaches at least 155 degrees, stirring frequently and scraping up brown bits from bottom of skillet.
To assemble bundles, spoon 2 Tbsp. Cheddar cheese onto center of each tortilla. Top with chicken mixture. Fold tortilla edges up and over filling toward the center to completely enclose filling, making 1-1/2-in.-wide pleats as necessary. Place in prepared baking dish with folded sides down. Sprinkle with remaining cheese.
Bake for 15 to 20 minutes or until cheese is melted and internal temperature of chicken reaches 165 degrees. Garnish with pico de gallo.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
510 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 40mg
- Sodium: 1620mg
- Total Carbohydrates: 53g
- Protein: 23g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Decadent Dishes on a Dime