Tuesday: Burrito/Fajita Hybrid Taco

Personal Note: Has anyone else noticed that the recipe I created have the strangest names? It’s a little thing I do just to keep myself going. Consider it a gift! To offer an explanation this dish is a combination of shredded chicken topped with sautéed bell pepper and onion. It’s another snuggie worthy recipe especially since I resurrected the last of my Crockpot chicken meat to make this dish!

Plan of Attack:

1. Saute bell pepper and onion

2. Heat chicken

Ingredients for 2:

8 oz of shredded rotisserie chicken

½ packet of taco seasoning

1 Tbsp jarred salsa

¼ C water

Cooking spray

1 tsp olive oil

½ green bell pepper, cut into strips

¼ onion roughly chopped

4 whole grain taco shells

Shredded cheese for topping

Instructions:

1. In a large nonstick skillet heat olive oil to medium-high. Add bell pepper and onion and cook for 4-5 minutes until everything is nice a browned but not totally wilted.
2. While other pan is heating, heat another nonstick skillet to medium and spray with cooking spray. Add chicken, taco seasoning, salsa and water. Allow to come to a simmer until all the water has evaporated and the mixture has thickened.
3. Place chicken into the bottom of a taco shell and top with ¼ of the bell pepper/onion mixture. Top with cheese. Repeat until all shells are filled.
4. Enjoy!