Ingredients
2
teaspoons olive or vegetable oil
3/4
to 1 lb boneless skinless chicken breasts
1
cup sliced white onion
1
cup red or green bell pepper strips (or a mix)
2
teaspoons minced garlic
1/4
teaspoon dried thyme leaves
1
chipotle chile, minced
1
tablespoon adobo sauce (from can of chipotle chiles)
2
tablespoons from 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix
1
to 2 tablespoons water
1
cup shredded sharp Cheddar cheese (4 oz)
4
hoagie buns or bolillo rolls, split
Preparation
Heat 10- to 12-inch cast-iron skillet over medium heat. Add 1 teaspoon of the oil. Pound chicken between 2 sheets of plastic wrap or waxed paper until thin. Cut into small strips; place in skillet. Cook 5 minutes or until no longer pink; remove from skillet to plate.
Heat remaining teaspoon oil in same skillet. Add onion, bell pepper, garlic and thyme; cook 2 to 3 minutes or until onion and bell pepper are soft.
Stir in chile, adobo sauce, fajita seasoning mix and 1 tablespoon of the water; cook 1 to 2 minutes. Return chicken to skillet; cook 1 minute longer, adding remaining water if needed so fajita seasoning completely coats chicken. Remove from heat; stir in cheese until melted.
Divide mixture among buns.
