Fajita Grilled Chicken Stuffed Tacos

Name: Fajita Grilled Chicken Stuffed Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 473 milliliters prepared chicken flavored rice; 118 milliliters onion, chopped; 237 milliliters prepared salsa or pico de gallo, to serve; 355 milliliters pineapple tidbits; 79 milliliters chopped peppers (red or green); 12 servings Salt & pepper, to taste; 1 package Old El Paso® Fajita Seasoning; 3 boneless, skinless chicken breasts; 1 package (12-count) Old El Paso® Stand N Stuff® taco shells

Fajit Head to the store and pick up butter, pico de gallo, onion, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

Preheat grill to 400°F.

Equipment you will use

Grill

Lightly pound chicken breasts with a meat mallet, then score each side with a sharp knife. Coat chicken in Fajita Seasoning.

Ingredients you will need

Fajita Seasoning

Chicken Breast

Meat

Equipment you will use

Meat Tenderizer

Knife

Place onto hot grill, and cook 30-35 minutes, or until juices run clear, flipping after 15 minutes.

Equipment you will use

Grill

While chicken is grilling, sauté onion and peppers in the butter over medium heat until onions are translucent.

Ingredients you will need

Whole Chicken

Peppers

Butter

Onion

Add rice, cayenne, and pineapples. Season as desired with salt and pepper. Stir occasionally.

Ingredients you will need

Salt And Pepper

Pineapple

Ground Cayenne Pepper

Rice

When chicken is done, cut into pieces. Top taco shells with rice mixture and chicken.

Ingredients you will need

Taco Shells

Whole Chicken

Rice

Serve with salsa or pico de gallo, if desired.

Ingredients you will need

Pico De Gallo

Salsa

Equipment

Grill

Meat Tenderizer

Knife

Ingredients

Servings:

1Tbsp

butter 473milliliters

prepared chicken flavored rice 118milliliters

onion, chopped 237milliliters

prepared salsa or pico de gallo, to serve 355milliliters

pineapple tidbits 79milliliters

chopped peppers (red or green)12servings

Salt & pepper, to taste 1package

Old El Paso® Fajita Seasoning 3

boneless, skinless chicken breasts 1package

(12-count) Old El Paso® Stand 'N Stuff® taco shells

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. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.