Fajita Chicken Mac And Cheese Recipes

EASY CHICKEN FAJITAS

Steps:

• Cut onion into slivers & slice peppers.
• In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture.
• Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
• Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well (if soaking per note below) and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
• Squeeze additional lime overtop and serve over tortillas.

CHICKEN FAJITA MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in bell pepper, chiles and onion; cook about 2 minutes longer or until onions just start to soften. Add taco seasoning mix and water. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to bowl, and reserve.
• In 4-cup glass measuring cup, mix milk and whipping cream. Return Dutch oven to medium heat; melt butter in Dutch oven. Add garlic; cook 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Cook and stir until mixture is smooth and bubbly.
• Gradually stir in milk mixture. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir in pasta and reserved chicken mixture. Remove from heat. Pour mixture into baking dish.
• Bake 20 to 25 minutes or until sauce is bubbly. Sprinkle crushed tortilla chips and green onions on top.

CHICKEN FAJITA MAC AND CHEESE

Steps:

• Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Brown the Boneless, Skinless Chicken Breast (1 pound) in it until it is cooked through.
• Add the Red Bell Pepper (1), Green Bell Pepper (1), and Onion (1). Let them become soft and fragrant for another 2 minutes or so.
• While that all cooks, season everything with 1 teaspoon of the Taco Seasoning (1 teaspoon), Garlic Powder (1/2 teaspoon), Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
• Pour in the juice from the Lime (1) as well. Let the whole mixture simmer together in the lime juice for another 2-3 minutes, then remove it to a plate and set it aside.
• Add the Butter (6 tablespoon) and All-Purpose Flour (6 tablespoon) to the same pan and whisk them together thoroughly until it becomes a thick, golden mixture.
• Slowly pour in the Milk (3 cup) while you keep whisking, then add the remaining Taco Seasoning (1/2 teaspoon) and Dijon Mustard (1 teaspoon). Turn the heat down to medium and let the sauce simmer for 6-8 minutes, whisking it often. It should become thick and luscious.
• In the meantime, get a pot of water on and bring it to a boil for the Medium Pasta Shells (1 pound). Cook it until tender for about 7-8 minutes. Drain it and set it aside for just a minute. The sauce should be done at this point.
• Whisk in the Cheddar Cheese (6 ounce) and Smoked Gouda (4 ounce) until it is a smooth, gorgeous and cheesy sauce.
• Stir the chicken, pepper and onion mixture back in too. Finally, stir the pasta in thoroughly to get coated in the cheese sauce. Scoop it into bowls and serve immediately!

FAJITA CHICKEN MAC AND CHEESE

Steps:

• Cook pasta al dente according to package instructions.
• Marinate the chicken and grill on a cast iron skillet or pan sear on any skillet. Cook 5-7 minutes on each side or until fully cooked (depends on the side of your the thighs). Once cooked, remove from heat, cover with foil and let it rest for 10 minutes.
• Dice the bell peppers and onions. Sauté in a large pan with 2 tbsps. of olive oil until tender. Transfer to a bowl and set aside.
• In the same pan, melt the butter. Once the butter melts, add in the flour and whisk until well combined. Then gradually add in the milk and broth while whisking continuously to create a smooth creamy texture.
• Let the sauce cook on medium-low heat for about 1-2 minute while continuing to whisk slowly. Then add in the spices, salt and mix again to blend well. Add in the cheese gradually and continue to whisk until the cheese melts completely and the mixture cooks for another 2-3 minutes on medium-low heat.
• Cube up the chicken, and add in the cooked pasta, chicken and the peppers. Mix together to coat well with the sauce. Cover and cook on low heat for another 3-5 minutes.
• Remove from heat, garnish with cilantro, sliced Jalapenos and enjoy!

CHEESY CHICKEN FAJITAS

Steps:

• Cook chicken and garlic in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring frequently.
• Add peppers and onions; cook and stir 4 to 5 min. or until chicken is done and vegetables are crisp-tender.
• Spoon 1/4 cup each chicken mixture and cheese down center of each tortilla; fold in sides to enclose filling.

FAJITA MAC AND CHEESE (OAMC)

Steps:

• Brown ground beef until cooked through.
• Add fajita seasoning.
• When seasoned, combine beef, macaroni noodles, and salsa con queso in casserole dish.
• Sprinkle with crushed tortilla chips, then shredded cheese.
• Bake at 350 for 30 minutes or until heated through.