I've made chicken fajitas several times but came across this recipe and thought I would try it just because. I was only able to let my meat marinade for about an hour but I was still highly pleased with the flavor. This is also a great starter recipe for chicken fajitas.
This was so good. I seasoned my chicken to my liking and since I didn't have the chipotle or ancho chili powder, I just used regular chili powder and it was delicious. Will definitely be making again.
Very simple yet tasty recipe. I added a little more milk than the recipe called for because I wanted it to be a little thinner. Followed the recipe as written otherwise.
This is the recipe I've been looking for! I see some chose not to boil their peppers but I blanched mine by boiling for 10 minutes and then dropping in icy water for about five minutes. I think they would have been too crunchy otherwise, and I didn't want to have to overbake trying to soften the pepper, but to boil or not to boil depends on your personal preference. I seasoned my mixture with salt, pepper, garlic powder, italian seasoning, and oregano. I didn't have any tomato sauce, so I used a jar of salsa. I added cheese to the mixture, in addition to topping the peppers with cheese. I baked covered for about 10 minutes, and then uncovered for another 15 minutes and they were perfect.
I absolutely love this recipe. These are the best cookies ever, and you can use any flavor of cake mix your soul desires. I have found that the 15 oz box size works just as well as the 18.25 oz. I would suggest placing the batter in the refrigerator for a few minutes after mixing everything together. This helps to firm it up some and makes it a whole lot easier to handle when shaping the cookies. I don't think I'll bake cookies any other way again.
Oh my, this dish was everything I was hoping it would be! Other than using a little more salt and pepper, I followed the recipe as written. Absolutely delicious!
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