Loaded Chicken Fajita Omelette Recipe 55

LOADED CHICKEN FAJITA OMELETTE RECIPE - (5/5)

Steps:

• Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion and bell pepper until slightly softened and lightly browned, about 4 minutes. Reduce heat to mediumm low. Season egg sub with garlic powder and black pepper. Add to the skillet with the veggies, and let it coat the bottom.Cover and cook without stirring for 3 minutes, or until just set. Meanwhile, in a medium microwave safe bowl, season chicken with fajita seasoning. Cover and microwave for 1 minute or until hot. Top half of the omelette with shredded cheese and chicken. Fold the bare half over the filling. Top with salsa and sour cream

LOADED CHICKEN FAJITA NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Add the chicken breast to a bowl and season with salt, chili powder, garlic powder, and cumin.
• In a large skillet, heat 2 tablespoons vegetable oil and cook chicken until slightly charred and no longer pink. Cook chicken in batches to avoid overcrowding the pan. Remove cooked chicken from the skillet, and transfer into a bowl.
• Heat another tablespoon of oil, add the onions and cook for a couple minutes until onions are slightly translucent.
• Add the garlic and peppers and cook slightly, then remove from heat. Transfer garlic and peppers to the chicken bowl, then top with lime juice.
• Lay down half the tortilla chips on the skillet, followed by half the fajita mixture, and top with pepper Jack and cheddar cheese. Repeat with the remaining ingredients.
• Bake until the cheese has melted, about 15 minutes.
• Add your choice of topping (optional).
• Nutrition Calories: 1799 Fat: 106 grams Carbs: 165 grams Fiber: 18 grams Sugars: 20 grams Protein: 59 grams
• Enjoy!

CHICKEN FAJITA OMELET

Steps:

• 1. Sautee chicken, peppers, and onions in a nonstick skillet.
• 2. Scramble eggs, water, and taco seasoning; add mixture to skillet.
• 3. Cook over medium heat until eggs are no longer runny.
• 4. Add slice of cheese, turn heat to low, and cover for a few minutes.
• 5. Transfer "omelet" to lavash wrap and roll up. Serve with sour cream or salsa, both optional.

CHICKEN FAJITA FRITTATA

Steps:

• In 10-inch omelet pan or skillet with ovenproof handle over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato and diced chicken. Continue cooking 1 additional minute. Remove from heat. Set aside.
• In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.

SHORTCUT CHICKEN FAJITA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Pour fajita seasoning into a shallow bowl. Rinse chicken, blot dry with paper towels, and dredge in seasoning. Place in the prepared baking dish and pour frozen vegetables over top.
• Bake in the preheated oven for 45 minutes. Remove from the oven and sprinkle with mozzarella cheese. Return to the oven and bake until cheese is bubbly and starting to brown, and chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).