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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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a lower carb version of fajitas. cook time does not include marinating time. Ingredients:
2 lbs chicken breasts |
1 teaspoon cumin |
1 teaspoon dried chipotle powder |
3 garlic cloves, minced |
1 teaspoon basil |
1/2 teaspoon oregano |
1/2 teaspoon red pepper flakes |
2 tablespoons olive oil |
1 tablespoon lime juice |
1/2 teaspoon nutmeg |
4 ounces cream cheese |
2 eggs |
1 cup cheddar cheese, shredded |
1 teaspoon cumin |
1/2 teaspoon nutmeg |
1/2 small green bell pepper |
1/2 small yellow bell pepper |
1/2 small red bell pepper |
1 teaspoon dried chipotle powder |
1 jalapeno |
1 teaspoon cumin |
1 tablespoon olive oil |
Directions:
1. Mix the ingredients for the fajitas together in a bowl, minus the chicken. Slice the chicken into strips. Add the chicken to the mix and stir until all chicken is coated. Cover and refrigerate overnight. Mix several times.
2. Mix the crisp ingredients and press into an oiled 9x13 pan.Bake at 350 for 25 minutes, or until just starting to brown.
3. While the crisp is cooking, mix the peppers. Let it marinate while the crisp is baking.
4. Once the crisp is done, remove from oven and let it cool.
5. Meanwhile, cook the chicken. Once the chicken is cooked through, add the peppers and cook until the chicken browns.
6. Slice the crisp and serve the fajita mix over it. Add cheese and sour cream, if you like.
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