Air Fryer BBQ Chicken Empanadas
In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 1g||5%|
|Total Carbs 33g||11%|
|Dietary Fiber 5g||20%|
|Vitamin A 25%|
|Vitamin C 140%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tsp. fajita spice blend
1/2 cup picante sauce or salsa
4 medium flour tortillas, warmed (8-inch)
Sauteed onions, optional
Lime wedges, optional
Shredded lettuce, optional
Shredded Cheddar or Monterey Jack cheese, optional
Sour cream, optional
In a large skillet, heat olive oil over medium-high heat. Add bell peppers and cook, stirring frequently, 5 minutes. Add chicken and fajita seasoning and cook another 2 minutes, until chicken is heated through.
To skillet, add picante sauce and cook, stirring occasionally, 3 to 5 minutes.
Spoon chicken mixture into warmed tortillas. Top with sautéed onions, picante sauce, lime wedges, shredded lettuce, shredded cheese and sour cream, if desired. Fold to enclose fillings and enjoy.
TIP: To warm tortillas, stack them between 2 paper towels. Microwave on HIGH for 1 minute or until moist and warm.
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