For Sunday, Thursday and every other game day, these Touchdown Chicken Fajitas are a surefire way to please the home team.
What You Need
Original recipe yields 8 servings
1/3 cup KRAFT Zesty Italian Dressing
1/2 tsp. chili powder
1/2 tsp. ground cumin
4 small boneless skinless chicken breasts (1 lb.)
1 each green and red pepper, halved, seeded
1 red onion, quartered
1 can (15.5 oz.) black beans, rinsed
1 cup thin jicama sticks (1 inch)
1 large tomato, chopped
1 avocado, chopped
1/2 cup fresh cilantro
8 flour tortillas (10 inch), warmed
1 jar (16 oz.) TACO BELL® Thick & Chunky Medium Salsa
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Let's Make It
Mix first 3 ingredients until blended. Pour half over chicken in shallow glass dish; turn each breast over to evenly coat. Refrigerate 30 min. to marinate. Meanwhile, combine remaining dressing mixture with peppers and onions; set aside. Combine beans, jicama, tomatoes, avocados and cilantro in bowl.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F), adding the peppers and onions to the grill for the last 5 min. of the grilling time and cooking until crisp-tender, turning occasionally.
Cut chicken and peppers into strips. Fill tortillas with chicken and vegetables; top with bean mixture and salsa.
How to Warm Tortillas
To warm tortillas in the microwave, wrap them in paper towels and microwave on HIGH just until warmed. Cooking time varies by number of tortillas. For 1 tortilla, microwave 15 sec.; for 2 tortillas, microwave 20 sec.; for 6 to 8 tortillas, microwave 1 min.; and for 12 tortillas, microwave 1-1/2 min.
How to Peel Avocados
Insert knife into tip end of whole avocado until knife reaches pit. Rotate knife around pit until avocado is cut lengthwise in half. Gently pull avocado apart by twisting the 2 halves in opposite directions. Score avocado skin of each half into thirds, cutting just to, but not into, flesh of avocado. Using paring knife, pull back center strip of avocado peel. Then, pull back 2 side strips of peel.
There are two main types of avocados-California-grown Hass and Florida-grown Fuerte. About 75% of the U.S. crop is the Hass variety, which has rough, nubby blackish-green skin and yellowish-green flesh. Fuerte avocados are oval with smooth green skins and pale green flesh that is a bit more watery than Hass.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.