Chicken Fajita Sammies

Dinner for TUESDAY!


I cooked up some Chicken Tenders with Fajita/Southwestern seasoning yesterday and wanted to have something different. I was inspired by a post on FOOD FOR MY FAMILY. I took what I had in the kitchen and made a lower point, fast and super yummy meal.

Grilled Onions


Slice 1/2 a yellow onion.
Heat a sauce pan over med/high heat and add 1 teaspoon olive oil.
Add onion.
To the onion add 1 tsp fajita seasoning, 1/4 tsp garlic powder, 1/4 tsp course salt, and a few splashes of Worcestershire sauce. Stir it around, cover and reduce the flame. Cook for about 10 min or until onions are soft and slightly caramelized. All the liquid should be gone. Take it off the heat and let stand for 5 min. Stir the onions around and mop up all the caramelized goodness that is now on the bottom of the pan. You should strongly consider adding beer to de-glaze. Set aside.

While the onions were getting yummy, I roasted some red skinned potatoes.

Roasted Red Skinned Potatoes


3-4 Red Skinned potatoes are washed and sliced up while the oven is heated to 375. Place on lined backing sheet and drizzle 2 tsp olive oil, sprinkle a pinch of course salt and a pinch of garlic powder. Toss to coat. Throw it in the oven until golden brown, turn the potatoes over and return to the oven until they are dark golden brown and YUMMY.

Finally, onto the Creamy Avocado Spread.

Creamy Avocado Spread


2 avocados, mashed up. Add 1/4 c sour cream and mix thoroughly. Add 1/4 c diced red onion and 1/4 c. chopped parsley. Add 1 tblsp fresh lemon juice. Add salt and garlic powder to taste.

Heat a hot dog bun on both sides, place your yummy fajita chicken tender inside, top with onion, 1-2 tablespoons of avocado spread. Pair with garlicy yummy potatoes and enjoy!




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