Chicken Fajita Skillet

From: NoraMarie

On Jul 20, 2006

Scaled it down for 2 also.Its very tasty,will make again.

From: SusieQusie

On Jul 19, 2006

A friend had given me some home made fajita seasoning & this was a perfect time to try it out. I used southwest flavor hashbrowns as my base & omitted the omelets. The chicken fajita/potato combo was surprisingly good! I toppped with salsa, sliced jalapeno & sour cream. Maybe I can make a convert of DH as he was looking for the tortillas Thanks for posting!

From: PaulaG

On Jul 17, 2006

I reduced the recipe for 2 servings and made a couple of adjustments for dietary considerations; i.e., egg substitute and yogurt in place of half-and-half. I used a seasoning mix that a friend gave me and allowed it to marinade the 30 minutes. I thinly sliced a fresh bell pepper from my garden along with some thinly sliced sweet onions. The potato was a fresh potato that was cooked in the skillet after the chicken, deglazed with water and additional water added as needed to cook the potatoes. This method produced a nicely seasoned potato that was lower in fat. Cooked the omelets as instructed, assembled the dish and garnished with sliced jalapenos for delicious brunch. This was served with a side of fresh fruit.

From: Lauralie41

On Jul 20, 2006

This is wonderful!!I used chicken breast tenderloins, hash browns, green onions and fiesta blend shredded cheese. When about ready to serve I warmed refried beans that I sprinkled with cheese in the microwave. Added a dollop of chunky salsa and served along side the chicken fajita skillet, so very good! Thank you Janet!!