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Main dishes

Touchdown Chicken Fajitas

Touchdown Chicken Fajitas recipe
Recipe and Photo by: Better Homes and Gardens
Make game day extra special. Serve fajitas stuffed with tender grilled chicken breasts and fresh, peppers, tomatoes and cilantro.
45 min
1 hr 57 min
8 servings

What You Need

 boneless skinless chicken breasts
cup  bottled Italian salad dressing
 teaspoon chili powder
 teaspoon ground cumin
small  red, green, and/or yellow sweet peppers, quartered lengthwise and seeded
small  red onion, cut into 1/2-inch slices
cup  chopped, peeled jicama
 15-ounce can black beans, rinsed and drained
large  tomato, chopped
medium  avocado, halved, seeded, peeled, and chopped
cup  snipped fresh cilantro
 10-inch flour tortillas, warmed
 16-ounce jar salsa

Make It

1. Place chicken in plastic bag set in a shallow dish. For marinade, combine dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in the refrigerator 1 to 24 hours, turning bag occasionally. Drain chicken, reserve marinade. Brush marinade over sweet peppers and onion. In a large bowl toss together jicama, black beans, tomato, avocado, and cilantro; set aside.

2. For a charcoal grill, place chicken, peppers, and onion on rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170 degree F) and vegetables are crisp-tender, turning once halfway through grilling (allow 12 to 15 minutes for chicken and 8 to 10 minutes for vegetables).

3. Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto tortillas. Top with bean mixture and salsa. Top with shredded cheese and sour cream, if desired. Roll up. Makes 8 servings.

Kraft Kitchens Tips

To warm tortillas
Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Or, place on edge of grill and heat 10 minutes, turning once.
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