Fajita Bacon Chicken

You already know we love Mexican food around here.  Any kind of Mexican food.  Good Mexican food.  Even bad Mexican food isn't that bad.  It's like pizza, even the bad Mexican food is still pretty good.  Of course we love fajitas, and who doesn't with the peppers and onions???  The only thing I don't love about making fajitas is they are kind of a chore.  Marinating, cooking, slicing, dicing.  When I started off making this recipe, I kind of envisioned serving the chicken breasts whole, topped with the bacon, onions, peppers etc... (similar to a Monterrey Chicken Dish.) But then we got hungry and I thought the chicken might cook faster if I sliced it first.  And after I did that I decided to serve it fajita-style  with flour tortillas.  Really good.  Really easy.  One dish.  Make this for dinner tonight.  Seriously.

It's like a cross between Monterrey Chicken
and Chicken Fajitas.
Oh so good!

Allow cheese to melt over the top.
Ooey Gooey Cheesy Chicken Goodness.

One skillet.
4 Stars.

Fajita Bacon Chicken

8 slices bacon, chopped
1 large Poblano pepper, sliced
1 white onion, sliced
3-4 boneless, skinless chicken breasts, cut into 1-inch strips
2 tablespoons garlic powder
2 tablespoons dry fajita seasoning
Kosher salt to taste
1 large tomato, chopped
cilantro to taste
1 large package shredded Mexican-style cheese
flour tortillas, optional
sour cream, optional
salsa, optional

In a large skillet over medium-heat, cook bacon until almost crisp.  Leave the bacon and the drippings in the skillet and add the pepper and onions.  Cook for 2-3 minutes.  Season the chicken pieces with garlic powder, fajita seasoning and salt.  Add to the pan.  Cook until the chicken is no longer pink, approximately 20 minutes.  Remove from heat.  Top with chopped tomato and cilantro.  Sprinkle with cheese.  Cover skillet and allow cheese to melt, approximately 5 minutes.  Serve with tortillas, sour cream and salsa if desired.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 30 minutes