Thanks to Sargento for sponsoring this healthy, Chicken Fajita Roll recipe. The opinions and text are all mine.
Pin Chicken Fajita Rolls here.
First Your assignment: Enter the Chopped at Home Challenge.
Second Your secret basket: chicken thighs, poblano peppers, corn tortillas and Sargento® 4 Cheese Mexican Blend
Third Your theme: Mexican
Are you ready to accept the Chopped at Home Challenge?
Would you love to be on Food Network Chopped? What fun. I had a blast pretending I was and coming up with a dish. Since it is Chopped at Home, I knew I needed to come up with something a little more unique. Think of these as a kind of inside out chicken fajita. The chicken is holding in all the delicious flavor from the fajita style vegetables. I gave the chicken a quick marinade, so the Mexican flavors would explode in your mouth with each bite. On top is ooey, gooey Sargento 4 Cheese Mexican Blend cut from blocks of 100% real, natural cheese. This is one chicken dinner I cannot wait to repeat. My 9-year-old even took leftovers for lunch! That never happens. I wonder if I have a winner on my hands.
Just to have a little fun, I’m using the ingredients to make a different recipe tonight. I feel like a prizefighter getting ready for the big fight. The first prize is $5000 and a trip to New York City to compete in a televised Chopped cooking challenge and a chance to win $10,000 grand prize. Oh my, oh my I sure hope these Chicken Fajita Rolls are my ticket. What can you come up with? Let me know. I would love to hear what imaginative and delicious recipes you can come up with. To enter submit your recipe to Food Network Chopped Challenge. This is going to be so much fun.
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Chicken Fajita Roll Up
- 4 about 1 lb. boneless, skinless chicken thighs
- 3 garlic cloves divided
- 1/4 cup chopped cilantro divided
- 2 tbsp. lime juice
- 2 tbsp. oil + 1 tsp.
- 1 tbsp. chipotle sauce
- 1 1/2 tsp. dried oregano divided
- 1 1/2 tsp. ground cumin divided
- 1 tsp. kosher salt divided
- 1/4 tsp. fresh ground black pepper divided
- 1/2 cup thinly sliced onion
- 1/2 cup thinly sliced poblano peppers
- 4 oz. shredded Sargento Mexican Cheese Blend
- 2 corn tortillas
Place chicken on a cutting board and cover with plastic wrap. Pound out into a uniform thickness.
Place chicken into a plastic bag.
In a blender, puree 2 garlic cloves, 2 tbsp. cilantro, all the lime juice, 2 tbsp. oil, chipotle sauce, 1 tsp. oregano and cumin, 1/2 tsp. kosher salt and 1/8 tsp. pepper.
Pour over chicken. Seal the bag and let marinade on the counter for 20 minutes.
While chicken is marinating, heat a non-stick skillet over medium heat with 1 tsp. oil.
Add onions, poblano, garlic clove, and remaining spices. Sauté until vegetables are tender.
Preheat oven to 375*.
Remove chicken from marinade and dry off with a paper towel. Place on a cutting board.
Place 1/4 of poblano mixture onto the center of the chicken. Roll up the chicken around the poblano mixture.
Secure with a toothpick.
Place chicken onto a baking sheet.
Place corn tortillas into a food processor and pulse until it is crumbly.
Mix tortilla crumbs and cheese together.
Bake for 20 minutes, or until chicken is cooked through.
Happy Healthy Eating,
But wait, there is more. Check out these deliciously, healthy Mexican recipes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.