"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Fajita Baked Potatoes Recipe

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This recipe for Chicken Fajita Baked Potatoes, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Webb Hayes
Added: Friday, April 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Potatoes
6 large baking potatoes
1/4 cup olive oil
2 tablespoons kosher salt

Fajitas
2 tablespoons olive oil
1 large green bell pepper, seeded and sliced
1 large red bell pepper, seeded and sliced
1 medium yellow onion, sliced
3 boneless, skinless chicken breasts, chopped
1 (1 ounce) package taco seasoning
2 cups shredded Monterey Jack cheese
Garnish: jalapeno peppers, sour cream, salsa, fresh cilantro

Directions:
Directions:
Potatoes
Preheat oven to 400. Rub potatoes with olive oil and sprinkle with salt. Bake for 1 hour or until tender

Fajitas
Heat olive oil over medium high heat. Add peppers and onion; cook until tender. Remove from pan and set aside. Add chicken to same pan. Add taco seasoning. Cook until chicken is done. Add reserved peppers and onion. Serve over baked potatoes with Monterey Jack cheese. Garnish as desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour for potatoes and 15 minutes for fajitas
Personal Notes:
Personal Notes:
This is a quick and easy dinner. If you're in a real hurry, microwave the potatoes.

 

 

 

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