sombrero chicken

sombrero chicken
  • 8 bacon strips
  • 1 green bell pepper, cut into 1/2 inch wide strips
  • 1 onion, cut into strips
  • 1 bunch fresh cilantro, chopped
  • 3 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
  • 2 tablespoons garlic powder
  • 2 tablespoons dry fajita seasoning
  • 1 large ripe tomato, chopped
  • 10 ounces shredded Monterey Jack cheese



  1. Fry bacon strips in a large skillet over medium heat until crisp. Keeping the bacon and drippings in the pan, add the bell pepper, onion, and half the cilantro. Stir and cook for 1 minute. Season the chicken with garlic powder and fajita seasoning and stir into the pan. Cook mixture until chicken is no longer pink in the middle, about 20 minutes. Remove skillet from heat and sprinkle the remaining cilantro, tomato, and Monterey Jack cheese over the top of the chicken mixture. Cover and let sit until cheese melts, about 3 minutes.

04/01/2017
sombrero chicken, Stir-Fry recipe PT10M PT2H 6 435 calories
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