[blindcooks] CHICKEN FAJITA BUBBLE-UP BAKE-cup of recipes
- From: "Sugar" <sugarsyl71@xxxxxxxxxxxxx>
- To: "2006 Christmas Recipe" <2006ChristmasRecipes@xxxxxxxxxxxxxxx>
- Date: Mon, 19 Jan 2015 15:43:56 -0800
Made this 2 weeks ago:
CHICKEN FAJITA BUBBLE-UP BAKE
Turn classic fajitas into a quick-prep, veggie-packed dinner bake
that everyone will devour.
prep time15 min
total time40 min
servings 6
1 can (7.5 oz) Pillsbury Country Style refrigerated biscuits
1 package Old El Paso fajita seasoning mix
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced onion
1 tablespoon vegetable oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup water
2 cups shredded Colby-Monterey Jack cheese blend
Heat oven to 375F. Lightly spray 13x9-inch (3-quart) glass baking
dish with cooking spray.
Separate dough into 8 biscuits. Cut each biscuit into quarters; place
in medium bowl. Sprinkle with 1 tablespoon of the fajita seasoning
mix; toss to coat. Set aside.
Heat 10-inch skillet over medium heat. Add bell peppers and
onion; cook 3 to 5 minutes, stirring occasionally, until peppers and
onion blister and char slightly or until cooked to your liking.
Remove peppers and onion from skillet; keep warm.
Return same skillet to medium heat. Add oil and chicken; cook on
each side until browned and no longer pink in center. Sprinkle
remaining fajita seasoning mix over chicken. Add water; cook and
stir until sauce thickens. Return peppers and onion to skillet; stir to
coat.
Spoon chicken, peppers and onion into baking dish. Top with
seasoning-coated biscuit pieces.
Bake 20 minutes or until biscuit pieces are thoroughly baked and
light golden brown. Sprinkle cheese over top; bake 5 minutes
longer or until cheese is melted.
'Be who you are, stand up for what's right, & be blessed knowing that the
people who matter in your life see the beauty that you hold.'
~Be Blessed,Sugar
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