Chicken Fajita Bites


I went to a Pampered Chef party a couple of months ago and this was the recipe that we watched the host demo. I was already impressed by how easy they were to make but when I tasted them, I was really sold. A fresh pepper boat is covered in a spicy, creamy chicken mixture, topped with cheese and broiled. Then you drizzle them with a cilantro cream sauce, although I also think dipping them into guacamole would be fabulous. Everyone went totally crazy over them and they were such a fresh, delicious appetizer. I made them at home soon after, making some adaptations for what I had on hand. They made for a light, healthy meal and going into summer I think they would be perfect for just about any occasion.

 Chicken Fajita Bites

   Makes 12

  • 2 medium bell peppers (I used yellow and red)
  • 1 cup shredded marble cheese
  • 2 tbsp. taco seasoning
  • 1 dash seasoning salt
  • 4 boneless, skinless chicken thighs, cooked and shredded
  • 2 green onions, chopped
  • 2 tbsp. light mayonnaise
  • ½ bunch fresh cilantro, chopped
  • ½ cup sour cream

 Preheat oven to 400 degrees. Line a cookie sheet with foil and set aside.

 Remove the stem and seeds from each pepper and cut each into 6 wedges. Set on cookie sheet.

 In a medium bowl, mix half the cheese, half the onions, half the cilantro, taco seasoning, salt, chicken, and mayonnaise together. Divide mixture evenly among pepper wedges. Sprinkle with remaining cheese.  Bake 5-10 minutes or until cheese is melted.

 While peppers are baking, stir together sour cream and remaining cilantro and onion. Use as a dipping sauce or drizzle over peppers.



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