Creamy Fajita Skillet
This Creamy Fajita Skillet has everything you love about fajitas in one easy-to-make dish with minimal cleanup. Packed with chicken, peppers, onions, and Hood Light Cream, it's a comfort food dinner perfect for the back to school season.
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Makes: 6 people
Ingredients
- 3 cups shredded rotisserie chicken
- ½ Tbsp chili powder
- ½ tsp cumin
- 1 Tbsp olive oil
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cloves garlic, minced
- 1 cup Hood Light Cream (can substitute with heavy cream or half-and-half)
- ½ cup salsa
- 3 6" flour tortillas, sliced into strips
- ⅓ cup shredded cheese
- Avocado, sliced tomatoes, cilantro, sour cream (optional, for topping)
Instructions
- Toss chicken with chili powder and cumin.
- Heat oil in a 12-inch skillet. Add onions and cook over medium heat for about 3 minutes.
- Add red and green peppers and cook two more minutes. Add garlic and cook for one more minute.
- Stir Light Hood Cream and salsa into skillet and let cook for about three minutes to thicken a bit.
- Stir in chicken and tortilla strips until fully coated with sauce. Top with shredded cheese. Cook until cheese melts.
- Add additional toppings of your choice.
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