Time 25m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine chicken, cream cheese, and salsa in a small saucepan. Heat over medium heat until warmed through, 5 to 10 minutes. Stir in heavy cream and fajita seasoning until combined. Stir in 1 cup shredded Cheddar cheese. Transfer mixture to a 1-quart baking dish. Top with 2 tablespoons shredded Cheddar cheese. Bake in preheated oven until cheese is melted and dip is hot, 10 to 15 minutes. Serve with Snack Factory® Original Pretzel Crisps®.
Time 25m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine chicken, cream cheese, and salsa in a small saucepan. Heat over medium heat until warmed through, 5 to 10 minutes. Stir in heavy cream and fajita seasoning until combined. Stir in 1 cup shredded Cheddar cheese. Transfer mixture to a 1-quart baking dish. Top with 2 tablespoons shredded Cheddar cheese. Bake in preheated oven until cheese is melted and dip is hot, 10 to 15 minutes. Serve with Snack Factory® Original Pretzel Crisps®.
Time 25m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine chicken, cream cheese, and salsa in a small saucepan. Heat over medium heat until warmed through, 5 to 10 minutes. Stir in heavy cream and fajita seasoning until combined. Stir in 1 cup shredded Cheddar cheese. Transfer mixture to a 1-quart baking dish. Top with 2 tablespoons shredded Cheddar cheese. Bake in preheated oven until cheese is melted and dip is hot, 10 to 15 minutes. Serve with Snack Factory® Original Pretzel Crisps®.
Time 25m Yield 12-16 serving(s) Number Of Ingredients 8 Steps:
Cream taco seasoning and cream cheese together. Spread in a 9-by-13-inch baking dish. Top with chicken. Cover chicken with coating of taco sauce (as much as you like) and jalepenos. Cover with shredded cheese. Place in 350-degree oven for about 20 minutes, until cheese is bubbly and mixture is warmed through. Garnish with chopped tomatoes, more jalapenos if you’re daring, and olives.
Time 55m Yield 3-4 serving(s) Number Of Ingredients 5 Steps:
Rough chop onion. Sauté over medium heat until soft and translucent, remove from heat. Cook chicken breast over medium heat until mostly done, remove from heat and allow to cool until it can be comfortably handled. Shred chicken. Add chicken and onion back to pan. Mix seasoning packet in 3/4 to 1 cup of water. Pour over chicken and onion. Simmer over medium-low heat for 15-20 minutes, until sauce reduces by about 1/3.
Time 5h35m Yield 4 Number Of Ingredients 12 Steps:
Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl. Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours. Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour. Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes. While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.
