Thursday, January 5, 2012

Chicken Fajita Melts

For the past eight weeks, I have been doing workout classes almost every night.  They are right smack dab in the center of dinner, so I try to find something fast to make, so we aren't eating at eight at night.
I recently found this recipe on Pinterest and it seemed like the perfect meal for a night that I had a workout class.  I prepped the veggies that morning and chopped the chicken, so that everything was ready to go into a pan when I got home. 
Chicken Fajita Melts
slightly adapted from Six Sisters' Stuff
1 loaf French bread, sliced in half
2 chicken breasts, cut into cubes
1 tablespoon cumin
1 teaspoon dried cilantro
1 teaspoon garlic powder
1 green pepper,diced
1 onion, diced
1/3 cup salsa (more or less depending on how much you like)
1/3 cup shredded Mexican cheese 
2 tablespoons pico de gallo (optional)
1) Slice the bread open lengthwise so you have two long pieces.  Broil the bread so it gets nice and crunchy.
2) Season the chicken breasts with part of the spices and saute until cooked through (about ten minutes).
3) Saute the peppers and onions with the remaining spices for about 3-5 minutes, or until the water has cooked off.
4) To assemble, spread the salsa on the bottom of the bread. Add the grilled chicken slices, then the sauteed peppers and onion, then the cheese slice.
5) Put under the broiler to melt the cheese.
6) Cut bread into slices and serve. 
We both liked this meal a lot.  All the flavors combine to give you that classic fajita flavor, just on bread instead of a tortilla.  I appreciated this meal because I'm not a huge tortilla fan.  The chicken was moist and flavorful, and the veggies played into the meal nicely.  I loved the addition of the pico de gallo just because it gave some more freshness to the meal, but the sandwiches would taste just fine without it as well.

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