Fire Roasted Chile Chicken Fajitas

Fire Roasted Chile Chicken Fajitas
Recipe from Aggie's Kitchen

For Marinade:
4 chicken breasts
1 TB chili powder
1 TB smoked paprika
1 TB pasilla chili powder
1 TB garlic powder
3 TB diced fire-roasted green chiles (I use these)
salt and pepper
2-3 TB olive oil

2 large red or green bell peppers, sliced
1 large onion, sliced
limes

flour or whole wheat tortillas
Guacamole, optional
Pico de Gallo, optional
Salsa, optional
Sour Cream, optional
Shredded Cheese, optional

In a large bowl, combine chicken breasts with chili powders, garlic, paprika, chopped chilies and olive oil (I eyeballed my measurements so adjust yours to your liking). Using tongs, toss chicken breasts until completely coated. Cover with plastic wrap and place in refrigerator for at least an hour.

Preheat oven to 425 degrees. Place cast iron fajita skillet onto rack on lowest setting. Keep in hot oven until ready to serve fajitas.

Using a preheated grill or grill pan, cook chicken breasts, approximately 5 minutes on each side (depending on thickness). Once chicken is cooked, transfer to cutting board and let rest before slicing.

In a hot nonstick skillet, with about 1-2 TB olive oil, saute sliced peppers and onions. Season with salt and pepper to taste. Cook for about 8 - 10 minutes, until softened.

Slice cooked chicken breasts into long thin strips. When ready to serve, pull out fajita griddle out of the oven using the hot handle holder and place on wooden underliner. Add a few drops of olive oil to skillet, add chicken, peppers and onions and toss to combine. Squeeze juice of 1/2 lime over chicken and veggies. Ready to serve!

Black Bean Nachos and Blood Orange Margaritas

Black Bean Nachos
Recipe from Aggie's Kitchen, adapted from Itzy's Kitchen

2 cans of black beans, rinsed and drained
1 16oz jar of medium salsa
1 small onion, finely chopped
1 cup corn kernels, defrosted
1 tsp cumin
1 tsp garlic powder
salt and pepper to taste
2 cups shredded Mexican cheese
2 scallions, chopped
2-3 roasted red jalapenos, sliced
organic blue and yellow corn tortilla chips

In bowl, combine first 7 ingredients. Spray large baking dish with nonstick spray and spread layer of tortilla chips on bottom. Pour half of black bean mixture over chips. Sprinkle with cheese. Top with another layer of chips, again with black bean mixture. Sprinkle with remainder of cheese, chopped scallions and jalapeno peppers. Bake in 400 degree oven until cheese is melted and golden.



Blood Orange Margaritas
Recipe from Aggie's Kitchen, Adapted from Barefoot Contessa

1/2 cup fresh squeezed lime juice
1/3 cup fresh squeezed blood orange juice
1 cup good tequila (clear, 100% agave is best)
1 cup triple sec
2-3 cups ice
sugar, optional
kosher salt, optional

If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime or blood orange and dip each glass lightly into a plate of kosher salt. (You could also use sugar to rim the glasses!)

Combine the lime juice, blood orange juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Serve over ice.

These margaritas are very tart...and not light on the alcohol. To sweeten it up a bit, add a few tablespoons of sugar to the mix before blending. Adjust alcohol level to your taste!!

Skillet-Grilled Burritos

Skillet-Grilled Burritos
Recipe adapted from Southern Living

2 cups chopped cooked chicken breast (I used shredded rotisserie chicken)
1 15-oz can black beans, rinsed and drained
1 cup frozen corn kernels
1 red pepper, chopped
1 cup cooked spinach, chopped
1 cup shredded 2% reduced fat cheddar cheese
Creamy Cilantro-Jalapeno Sauce (recipe below)
8 whole wheat flour tortillas, warmed
Cooking Spray
Salsa

Toss together first 6 ingredients and 1/2 cup Creamy Cilantro-Jalapeno Sauce. Spread 3/4 cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray.

Coat a hot griddle or non stick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with spatula, 3-4 minutes on each side or until golden brown and cheese is melted. Serve with salsa and remaining Creamy Cilantro-Jalapeno Sauce.

Black Bean Dip

Black Bean Dip
Recipe slightly adapted from Itzy's Kitchen, originally posted on Savory Spicy Sweet

2 cans black beans (original recipe used 1 can of white beans, 1 can of black beans)
1 cup frozen corn kernels
7 oz. hot salsa
2 cups shredded co-jack cheese (I used less than 2 cups and it was plenty)
1 cup chopped tomatoes
garlic salt to taste
cilantro to garnish
1 tsp cumin
2 tsp chili powder

Directions
Preheat the oven to 350°.

Rinse and drain both cans of beans. Squeeze the liquid out of tomatoes before chopping so the dip doesn’t turn runny. Put all ingredients except cilantro and cheese in a bowl and mix together. Grease a shallow baking dish (nonstick spray works) before spooning in the bean mixture. Sprinkle a little cheese on top.
Bake for 20 minutes until the cheese is melted and the dip is heated through. Remove from the oven and top with cilantro.