Chicken Fajita Melts Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

Steps:

• In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic. Spread over bread slices. Top each with a tomato slice; sprinkle with remaining cheese. , Place on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until bread is toasted and golden brown.

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Steps:

• 1. In hot skillet with oil brown chicken breasts about 6 min. on each side.(depending on size and thickness of chicken, cook til just done)Remove from pan.
• 2. Meanwhile throw frozen bag pepper and onion strips in pan cook for 3min. Cut chicken in chuncks or strips. Turn flame on med, toss chicken with peppers. Add packet of fajita mix and cup water, bring to boil stir turn off cover. Sauce will thicken.
• 3. Take bread of choice, lay on baking sheet. Add fajita mix on each and top with cheese. Place in broiler about 6in from heat, broil til cheeses melt about 5min. Top with sour cream and salsa (optional)

Steps:

• Heat the oil in a medium skillet until shimmering. Add the chicken and saute until lightly browned, about 5 minutes. Add onions an peppers and saute until vegetables are tender, about another 5 minutes.
• Add tomato juice and taco seasoning; stir well. Simmer until very thick and chicken is well-coated with sauce, stirring often to prevent burning, about 7 minutes.
• Preheat broiler and place a rack about 6" from heat.
• Spread 2 tbsp salsa on each slice of bread. Divide the chicken mixture evenly amongst the slices of bread. Top each piece with 1/4 cup cheddar cheese. Place under broiler until cheese is melted and beginning to brown, about 5 minutes. Finish each sandwich with a few drops of lime juice before serving.