Listen Live!
Stop the Performance Tax!

Cookin' with Kaye

Tune in to Cookin' with Kaye Friday mornings at 8:15 AM for a new recipe every week!

Chicken Fajita Melts (7/30/2010)

Chicken Fajita Melts

3 tablespoons vegetable oil
4 boneless, skinless chicken breasts, sliced in thin strips
½ cup sliced onions
½ cup sliced green or red bell pepper
1 12 oz. can tomato juice
1 1 oz. packet fajita or taco seasoning mix
1 ¼ cup mild or medium salsa
8 (1/2 inch thick) Texas toast or similar bread
2 cups shredded cheddar cheese

Heat oil in a large pot over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes, or until the vegetables are tender. Stir in the tomato juice, fajita or taco seasoning, and salsa and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.

Preheat the oven broiler and set the oven rack about 6 inches from the heat source. Evenly spoon the chicken mixture on top of the bread slices. Sprinkle each sandwich with some cheddar cheese. Place sandwiches under broiler and cook 5 minutes or until the cheese is melted and beginning to brown. Remove and serve. Or, lightly toast bread, put on cookie sheet, top with chicken mixture and cheese and bake 5-8 minutes at 350-degrees. Remove from oven and serve.

This week's recommended wine from Van's Liquor Store in East Dubuque-La Nina Chardonnay, Merlot, Cabernet, or Malbec, 750ml bottle, $7.99 through 8-2-10.




Do you have a recipe you'd like to share? Email it to Mike at


Recipe List