Is it starting to get cooler where you live? Because it’s not at all here in Arizona! The highs are still in the mid-100s! I keep waiting for the weather to cool, but it just isn’t happening yet. The only thing that’s nice about summer is that it makes Mexican food taste just that much better.
I got the idea for these from Joyful Abode. They were great! I made them very quickly and they’re low-fat, so there’s no going wrong. Dane and Kramer loved them, too! Recipe after the jump.
- 4 chicken breasts
- 1 package taco seasoning
- 1 can (or equal amount of fresh) corn, drained
- 1 cup salsa
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 tablespoon olive oil
- 4-6 tortillas
- 1 cup grated Pepperjack cheese (or cheese of your choice)
- sour cream
- Preheat the oven to 375 degrees F. Place the taco seasoning in a small bowl and coat the chicken breasts in it. Bake them for 15 minutes, flip, and bake for another 10 minutes.
- In the meantime, combine the corn and the salsa in a medium bowl and set aside.
- Slice your onion and pepper and saute in olive oil.
- Remove your chicken breasts from the oven and cover with the corn mixture. Bake for another 5-10 minutes.
- Slice the chicken breasts and place on a warmed tortilla. Add the corn mixture, sour cream, cheese, the sauteed vegetables, and whatever else you like. Wrap up like a fajita and enjoy!