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Spicy Chipotle Chicken-And-Pepper Fajitas

Yield 4 servings (serving size: 2 fajitas)

Ingredients

  • 2 teaspoons vegetable oil
  • 1 pound skinless, boneless chicken breasts, cut into strips
  • 1 (16-ounce) package frozen pepper stir-fry
  • 3 garlic cloves, minced
  • 1 cup diced tomato (about 2)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 canned chipotle chile in adobo sauce, chopped
  • 8 (6.5-inch) flour tortillas
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese

Nutrition Information

  • calories 404
  • fat 9.6 g
  • satfat 3.3 g
  • protein 37.2 g
  • carbohydrate 41.6 g
  • cholesterol 78 mg
  • iron 3.8 mg
  • sodium 919 mg
  • caloriesfromfat 21 %
  • fiber 4.9 g
  • calcium 177 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 6 minutes, stirring occasionally. Remove chicken.

  2. Heat pan over medium-high heat. Add frozen pepper stir-fry and garlic; cook, stirring occasionally, 7 minutes or until softened. Stir in tomato, oregano, salt, chile pepper, and reserved chicken. Cook, stirring occasionally, 3 minutes or until chicken is done.

  3. Heat tortillas according to package directions. Spoon chicken mixture evenly over each tortilla; sprinkle each with 1 tablespoon cheese. Fold bottom and sides of tortillas to center.

Oxmoor House Healthy Eating Collection