Sombrero Chicken recipe

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Ingredients

8 bacon strips
1 green bell pepper, cut into 1/2 inch wide strips
1 onion, cut into strips
1 bunch fresh cilantro, chopped
3 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
2 tablespoons garlic powder
2 tablespoons dry fajita seasoning
1 large ripe tomato, chopped
10 ounces shredded Monterey Jack cheese

Nutrition Info

561.3 calories
carbohydrate: 8.8 g
cholesterol: 194.3 mg
fat: 26.9 g
fiber: 1.6 g
protein: 68.4 g
saturatedFat: 12.7 g
servingSize: -
sodium: 809.9 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fry bacon strips in a large skillet over medium heat until crisp. Keeping the bacon and drippings in the pan, add the bell pepper, onion, and half the cilantro. Stir and cook for 1 minute. Season the chicken with garlic powder and fajita seasoning and stir into the pan. Cook mixture until chicken is no longer pink in the middle, about 20 minutes. Remove skillet from heat and sprinkle the remaining cilantro, tomato, and Monterey Jack cheese over the top of the chicken mixture. Cover and let sit until cheese melts, about 3 minutes.

Recipe Yield

6 servings

Recipe Note

Seasoned strips of chicken breast are cooked with bell peppers, onions, cilantro, and bacon and topped with tomatoes and cheese. Serve on warm flour or corn tortillas with guacamole and Spanish rice.

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