Chicken and Bacon Fajitas

Name: Chicken and Bacon Fajitas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 3 slices peppered bacon, diced; 237 milliliters cherry tomatoes, cut in half; 177 milliliters chopped cilantro; 8 larges flour tortillas (burrito size), warmed to soften; 1 chopped green bell pepper; 355 milliliters chopped mushrooms; 118 milliliters chopped onion; 1 chopped red bell pepper; 8 servings salt to taste; 3 boneless, skinless chicken breast halves

You can never have too many main course recipes, so give Chicken and Bacon Fajitas a try. One serving contains 192 calories, 14g of protein, and 7g of fat. This dairy free recipe serves 8. If you have chicken breast halves, cherry tomatoes, bell pepper, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes around 1 hour. It is a rather inexpensive recipe for fans of Mexican food.

Instructions

Heat a large skillet over medium-high heat. Cook the chicken breasts until the outside is golden brown, and the juices run clear. Salt the breasts to taste, then set aside.

Ingredients you will need

Chicken Breast

Salt

Equipment you will use

Frying Pan

Cook the bacon in the hot skillet until it begins to release some oil. Stir in the onion, and bell peppers; cook until the bacon is crispy and the onions are transluscent. Stir in the tomatoes and mushrooms, and continue cooking until the mushrooms have softened.

Ingredients you will need

Bell Pepper

Mushrooms

Tomato

Onion

Bacon

Cooking Oil

Equipment you will use

Frying Pan

Slice the cooked chicken breasts into bite-sized pieces, then add to the skillet along with the cilantro. Stir to combine, and cook for a minute to reheat. Spoon into warmed tortillas to serve.

Ingredients you will need

Cooked Chicken Breast

Tortilla

Cilantro

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

3slices

peppered bacon, diced 237milliliters

cherry tomatoes, cut in half 177milliliters

chopped cilantro 8larges

flour tortillas (burrito size), warmed to soften 1

chopped green bell pepper 355milliliters

chopped mushrooms 118milliliters

chopped onion 1

chopped red bell pepper 8servings

salt to taste 3

boneless, skinless chicken breast halves

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.