Best Chicken Fajita Bites Recipes

Chicken Fajita Bites image

Provided by Bernadette Niebuhr

Time 25m

Number Of Ingredients 9

4 medium bell peppers, any color
3 green onions
1/2 c fresh cilantro leaves
4 oz part-skim mozzarella cheese
2 c finely diced cooked chicken breast
1/3 c mayonnaise
2 Tbsp chili powder
1/2 c sour cream
1 lime, juiced

Steps:

1. Preheat oven to 400°F (200°C). Cut off tops of peppers and scoop out seeds. Cut peppers into wedges and arrange them on a cookie sheet.
2. Finely chop green onions and cilantro, mix together; Grate cheese; Mix half of the onion mixture, half of the cheese, chicken, mayonnaise, chili powder and juice of lime in medium sized bowl
3. Blot excess moisture from peppers with paper towels, if necessary. Using a heaping Tablespoon, scoop filling onto pepper wedges. Sprinkle peppers with remaining cheese. Bake 5-7 minutes or until cheese is melted.
4. Mix sour cream into remaining onion mixture in a small bowl. Spoon it into a resealable plastic bag and trim the corner. Remove cookie sheet from oven and place pepper wedges on serving platter. Squeeze sour cream mixture over fajita bites and enjoy!

Chicken Fajita Bites image

Provided by Teresa Jacobson

Time 6h35m

Number Of Ingredients 11

2 lb chicken breasts, boneless and skinless
1 large onion, sliced
3 bell peppers, sliced (i used 1 green, 1 red, 1 yellow)
1/2 c chicken broth
1 pkg taco seasoning mix
1 tsp chili powder
1/2 tsp paprika
1 pkg wonton wrappers or egg roll wrappers
8 oz boar's head chipotle gouda cheese, shredded (or any spicy cheese you like)
salt, to taste
shredded lettuce and sour cream

Steps:

1. In a crock pot, place chicken, onion, peppers, chicken broth, taco seasoning, chili powder, and paprika; cook on low for 5-6 hours or until chicken is cooked and tender.
2. Preheat oven to 400 degrees F. Spray a mini muffin pan generously with nonstick spray.
3. Drain away liquid (if desired, reserve for a different purpose), separate chicken from veggies. Shred chicken; set aside. Place veggies in a food processor or blender and puree. In a bowl, combine chicken and puree; mix well.
4. Shred Gouda. Carefully press wonton wrapper into greased bowl of mini muffin pan. Fill with shredded chicken mixture and top with Gouda. Repeat for entire pan. (
5. Bake for 12-16 minutes until wontons are a crisp, golden brown, and cheese is bubbly. Remove from pan, top with shredded lettuce and a dollop of sour cream. Serve.
6. *** if making the rolls using egg roll wrappers, roll as directed on package. Place seems side down on greased cookie sheet. Spray rolls with nonstick spray or brush lightly with olive oil. Bake @ 400 degrees F for 10-14 minutes.