Made With
Potato BreadIngredients
1 Tablespoon Butter
2 Slices Martin’s Potato Bread
1 Slice Cheddar Cheese (Or 1/4 Cup Shredded)
1 Slice Monterey Jack Cheese (Or 1/4 Cup Shredded)
1/2 Cup Chicken Fajita Filling (recipe below)
Chicken Fajita Filling (4 servings):
1 Pound Chicken Breasts, cut into thin slices
2 Tablespoons Olive Oil, divided
1 Lime (~2 Tablespoons of Juice and Zest)
1 Tablespoon Chili Powder
1 Teaspoon Ground Cumin
1/2 Teaspoon Oregano
2 Cloves Garlic, chopped
Salt and Pepper, to taste
2 Onions, sliced
1 Green Bell Pepper, sliced
1 Red Bell Pepper, sliced
2 Tablespoons Cilantro, chopped
Serves: 1
Directions
Step 1
Prepare Chicken Fajita Filling:
Marinate the chicken in 1 tablespoon olive oil, lime juice, chili powder, cumin, oregano, garlic, salt and pepper in the fridge for at least 30 minutes.
Grill the chicken over medium-high heat until cooked, about 2-3 minutes per side. (Reserve the marinade.)
Heat 1 tablespoon olive oil in a pan. Sauté the onions until tender, about 5-7 minutes. Add the peppers and the remaining marinade and sauté until the peppers are tender, about 5-7 minutes.
Remove from heat and mix in the cilantro.
Step 2
Heat another pan over medium heat.
Step 3
Butter one side of each slice of bread, place one slice in the pan with buttered side down; top with the cheddar cheese, followed by the chicken fajita filling, the Monterey jack cheese, and finally the other slice of bread with buttered side up.
Step 4
Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Step 5
Serve with guacamole, salsa and sour cream for dipping.
