Fajita Mac And Cheese Oamc Recipes

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!

OAMC CHICKEN FAJITA KITS

Steps:

• In a med. bowl mix the seasoning ingredients together. Set aside for later.
• Cut peppers and onions in thin strips. In large skillet saute with a little olive oil for 5 minutes or until tender. (Do not over cook.) When cool divide into 3 portions and place each portion in a quart size freezer bag making sure to squeeze excess air out of bag. Refrigerate until ready to place in kit.
• Cut chicken into 1/4" strips. In large skillet pour a little olive oil in and begin cooking chicken strips. ( May need to do in 2 separate batches.) When chicken is no longer pink sprinkle with seasoning mix and cook 2 minutes longer. Cool chicken and divide into 3 portions. Place each portion in a quart freezer bag. Squeeze excess air out and refrigerate until ready to place in kit.
• Make 3 cheese bags by placing one cup into 3 sandwich size bags. Squeeze excess air out.
• Make 3 salsa bags by placing 1/2 cup of salsa in 3 snack size bags. Squeeze air out.
• Make 3 tortilla packs by wrapping 6 tortillas in saran wrap and then place in a gallon freezer bag. Squeeze air out.
• To assemble kit:
• Slide tortilla bag into another gallon freezer bag. Place chicken, veggies, cheese and salsa neatly into the same gallon bag. Squeeze out air and seal. Include kit directions:
• In skillet heat chicken in oil until defrosted and warm. Add veggies and cook for 5 minutes or until hot.
• Defrost tortillas if needed in microwave for 30 seconds. Spoon cheese, salsa, meat and veggies on tortilla. Serve with sour cream and enjoy!

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.

FAVORITE MAC & CHEESE- OAMC

Steps:

• Make a white sauce: In a large heavy bottomed teflon sauceman or stock pot, melt/warm the 3/4 cup butter or oil over low heat. Add flour and stir until smooth. Cook the mixture until it begins to bubble. Do NOT let brown.
• Gradually add the milk, stirring constantly. When the sauce has thickened (be patient; this could take 15 minutes or so.), stir in the bouillon.
• Add in softened cream cheese until smooth.
• Next add in the cheddar cheese until melted.
• Finally, stir in the cooked pasta.
• Press into 3 greased 1 1/2 quart or 2-quart baking dishes. (I like to use disposable foil containers for easy clean-up).
• Combine cracker crumbs and butter. Store in 3 baggies and attach to macaroni and cheese dish.
• Label and freeze.
• To serve: Take out of freezer and thaw in refrigerator the day before serving. Sprinkle cracker mixture over macaroni and bake at 375 degrees for about 30 minutes or until the edges are bubbly.