Buffalo Chicken Fajitas

These. Will. Blow. Your. Mind.

As part of the Foodbuzz Tastemaker Program, I received this product sample at no cost. And I received no compensation for telling you that I like it. I just do. Honest.

Buffalo Chicken Fajitas

ever so slightly adapted from HungryGirl

Ingredients

• 1/2 c Fiber One Bran Cereal, crushed to crumbs (or breadcrumbs)
• 2 boneless chicken breasts (about 6 oz each)
• 2 T egg beaters (or 1 egg)
• 1 onion, sliced
• 3-4 T KC Masterpiece Buffalo Marinade
• Crumbled Blue Cheese
• 2 bell peppers, sliced
• dash onion powder (optional)
• dash garlic powder (optional)
• dash of cumin (optional)
• 1 can black beans, drained and rinsed

Preheat oven to 375 degrees. Spray a baking pan with non-stick spray and set aside.

If using cereal, put in sealable plastic bag being sure to remove air. Pound into crumbs using a meat mallet or roll with an empty wine bottle if you don’t own a meat mallet like me. Add garlic and onion powders, give bag a good shake. Transfer crumbs to a plate and set aside.

Now you need to pound those chicken breasts until they are about 1/3 inch thick. Again, use a meat mallet if you have one. If you don’t, use a saucepan and hope your neighbors don’t mind the atrociously loud pounding.

Top chicken with egg substitute/egg. Dip in crumb mixture until completely covered. Place baking pan and bake in the oven until crispy, about 30 minutes. Flip breasts half-way through.

Heat a skillet that has been sprayed with nonstick spray to medium-heat on the stovetop. Add pepper and onion and cook until soft, about 6-8 minutes. I used frozen peppers and it took just a wee big longer. Add black beans when vegetables are mostly done. Sprinkle with a dash of cumin (if desired) and give it once last stir. Transfer to plate.

Once chicken is done and cool enough to handle, cut into strips. Place in plastic container with marinade and toss gently until chicken is coated. Put chicken strips atop vegetables and sprinkle with blue cheese crumbles.

You can serve with cilantro lime rice, as I did, for a more complete meal. I also warmed up a few whole wheat tortillas for serving.

*Serves 2

A new ignition?

It’s my first day of vacation and I’m already up and at ‘em. The car dealership called and informed that I will need a new ignition which means new programmed keys and all the locks in my car have to be changed. So I will NOT be driving to Maine today. Fortunately, mom wanted to see us badly enough that she is on her way down here to pick puppy and I up.

While we’re patiently waiting, I thought I’d talk about the awesome pizza from the other night. There were two pizzas, in fact, each one very different and tasty. The first was a roasted vegetable affair with a light brushing of olive oil and balsamic rather than a sauce. It was topped with green tomatoes, sweet peppers, onions, sundried tomatoes and a hearty portion of goat cheese. There are no photos because it just didn’t stick around long enough for that to happen.

Enter pizza #2. This one, a buffalo-sweet potato-blue cheese pizza, I discovered here. It was SO good. I essentially followed her recipe but I only used half a ball of whole wheat pizza dough.  This picture is a strong argument for my need of a new camera.

I’m off to pack for the trip and give puppy a quick bath!