June 21

Chicken Fajita Cheesesteak Sandwich

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Chicken is a staple ingredient in my home. I like to have it on hand always as it is versatile in many dishes. I cook chicken dishes at least four times a week. Sundays are my meal prepping days, and usually, it’s chicken that I’m prepping and marinating for the week. When I marinate chicken, I like it to sit at least overnight. Marinating and absorbing all the beautiful flavors and seasonings I combine. I use anything from BBQ sauces to fresh juice marinades.

On this week’s menu is Chicken Fajitas! One of our all-time favorites. Chicken has been marinated overnight in a lime, orange marinade with garlic, oregano, chili powder, and other spices to create a flavorful fajita mix: fresh, colorful bell pepper, sweet onions with homemade guacamole. You can easily see why chicken fajitas are a favorite! Fajitas is a dish you can certainly get creative with. The original fajita consists of marinated skirt steak meat. Nowadays, you can find it made with chicken, beef, and vegetarian/vegan style with veggies instead of meat. Topped with anything from guacamole, pico de gallo, cheese, sour cream, and Salsa, rolled in a flour or corn tortilla.

As I was getting ready to grill the chicken for the fajitas we were so excited about, I realized I forgot to purchase tortillas! I can’t believe I forgot one of the key ingredients! I was very annoyed with myself. I had to think of plan B quickly because there was no time to run to the store. My son Rafael saw how upset I was about forgetting the tortillas and promptly gave me an idea that made me feel so much better. Thx, son! He suggested I use the bolillo rolls I had on hand and make a sandwich. Kind of like a cheesesteak fajita-style, It sounded appealing and very doable. Needless to say that this sandwich made it the top of our “hot sandwich list.” I catch my boys asking me, “mom, when will you make those fajita sandwiches again” I make them more than regular fajitas. This simple recipe is sure to please anyone.

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Chicken Fajita Sandwich


  • Author: Lucy D.
  • Prep Time: Varies
  • Cook Time: 30 minutes
  • Total Time: 1-12 hours depending on how long you marinate chicken

Description

For this recipe, I marinate chicken tenderloins in an orange, lime, chili powder base marinade overnight. Grill the chicken and add sauteed bell peppers and onions to one-half of a toasted bolillo roll. Top with cheese and set under the broiler until the cheese melts. I then add fresh homemade guacamole and finish it with the other half of the toasted bolillo to make a mouth-watering chicken fajita sandwich. A new family favorite! The chicken is so moist. Marinating chicken overnight makes a big difference. It was full of flavor and juicy. Veggies were nice and tender, and melted cheese complimented the sandwich. Enjoy the sandwich as is, or be a little extra and add the guac. It’s delicious either way!


Ingredients

Scale
  • 1 lb of chicken tenders
  • 3 tbsp of oil
  • 12 large limes (juiced)
  • 12 large oranges (juiced)
  • Two garlic cloves (pressed, smashed, or minced)
  • 1 tbsp of chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • 24 dashes of tabasco (more or less)
  • Salt and pepper to taste
  • One red, green, and yellow bell pepper sliced
  • One yellow or purple onion (sliced)
  • Monterey Jack or pepper jack cheese (sandwich sliced)
  • Sandwich rolls

Fresh Homemade Guacamole

  • 23 Large avocados
  • 12 Roma tomatoes (seeded and diced)
  • One medium-size yellow or purple onion (chopped)
  • One can of diced jalapenos (4-6 oz) or fresh Jalapeno (chopped). Seeded and deveined for less heat.
  • A handful of cilantro (chopped)
  • Juice of half a lemon or lime
  • Garlic salt to taste

Mash avocados and all ingredients listed. Stir until well combined.

 


Instructions

  1. In a small mixing bowl, add 3 tbsp oil, lime and orange juice, garlic, chili powder, cumin, oregano, tabasco sauce, salt, and pepper. Combine well. Reserve 1-2 tbsp of the marinade to sautee onions and bell peppers.
  2. In a ziplock bag, toss chicken tenderloins with orange, lime, chili powder base marinade. Marinate in refrigerator for 30 minutes or longer (overnight recommended)
  3. Grill chicken on medium to low heat until well cooked.
  4. In a large skillet, sautee onions and bell peppers with reserved marinade until tender.
  5. Slice rolls lengthwise, Toast to a golden brown.
  6. To one-half of the toasted roll, add grilled chicken, sauteed veggies, and cheese slices.
  7. Set under the broiler until cheese has melted.
  8. Top with homemade guacamole and remaining half of toasted roll

Notes

If you are watching your carb intake, this chicken goes well in a salad or on its own with sauteed veggies.

  • Category: Lunch/Dinner

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