Hot Chicken Fajitas And Black Beans 
For the BIG KIDS- Spicy Chicken Fajitas
For the SMALLER KIDS - Chicken Quesadillas
Here's a super fast dinner that tastes great and caters to the whole family!
HERE'S ALL YOU NEED
- 2 boneless, skinless chicken breast, cut into quarters
- 1 tablespoon oil
- 1 small onion, sliced
- 1 fresh jalepeno, sliced
- 2 cups shredded lettuce
- 1 jar of your favorite salsa
- 1 package (2 cups) shredded Kraft Mexican blend cheese
- 1 package Mission zesty Garlic Flour Tortillas
- sour cream
- 1 can Ranch Style Black Beans, warmed up
Cook chicken in oil on medium high heat, season well with salt & pepper; until cooked through, 7-12 minutes. Set aside chicken in a bowl, and keep warm. Add a little oil to the pan, quickly saute onion slices, add a pinch of salt, then until soften and tender. Meanwhile, heat up griddle on medium heat.
Let's feed the kids first, shall we?
Heat one tortilla on both sides for 1 minute each. Sprinkle on cheese, about 1/2 cup. Lay down 5 to 6 strips of chicken, breaking them into bite size pieces. Fold tortilla in half and heat until cheese has melted and tortillas is golden brown. Cut into fourths and serve with a side of black beans.
Now, let's feed the grown ups.
Warm the tortillas on the griddle, long enough to make them soften up, 2 minutes.
Down the center of the tortilla, spread on a tablespoon worth of sour cream, 1/4 cup shredded cheese, 3 slices of chicken, sauted onions, jalepenos (as much as you can bare to eat), 2 tablespoons of salsa, and top with lettuce. Roll up it, folding in the ends, then slice in half. Serve with a side of black beans.
Mmm, mmm, good!
Wow! Those fajitas and quesadillas look great. My mom used to serve quesadillas with beans just like in your pic. So many memories
Coming from YOU, that’s a BIG compliment. (((THANK YOU)))
Chicken and beans are regular food staples at my house and we never tire of eating Tex-Mex meals.
It’s only 10am and looking @ your food I want to go to lunch now.
You should prepare these chicken fajitas for dinner tonight and save some for lunch the next day.
Just don’t heat the tortilla. Roll up the fajita with chicken, onions and cheese, then wrap it tightly in cling wrap. Put your condiments (salsa, sour cream) in a zip lock snack size bag. Put lettuce and jalapeños in another zip lock snack size bag. Store in your work cooler.
At lunch time, heat up fajita at 80% power up to 2 minutes. Remove from cling wrap and move to a plate. Open the fajita, take out your condiment bag. Cut a small corner off the bottom; pipe your condiments onto the fajita. Take out your lettuce bag and empty it’s content on top of the fajita; rewrap tortilla and CHOW DOWN!
Yumm looks amazing. Thanks so much for the recipe!!
<3 Lisa Anne
This looks soooo good. Perfect easy meal for the hectic holidays!
The best thing about fajitas is we never grow tired of them. I can serve them every other week or every week and no one seems to mind.