Chicken Fajita Bites

Pack the great flavors of fajitas into two perfect bites!

Ingredients

  • 4 medium bell peppers, any color
  • 3   green onions
  • 1/2 cup (125 mL) fresh cilantro leaves
  • 4 oz (125 g) part-skim mozzarella cheese
  • 2 cups (500 mL) finely diced cooked chicken breast
  • 1/3 cup (75 mL) fat-free mayonnaise
  • 2 tbsp (30 mL) Chili Lime Rub
  • 1/2 cup (125 mL) fat-free sour cream

Directions

  1. Preheat oven to 400°F (200°C). Cut off tops of peppers and scoop out seeds. Wedge peppers using Veggie Wedger and arrange them on the Large Round Stone with Handles.

  2. Finely chop green onions and cilantro using Manual Food Processor. Grate cheese with Microplane® Adjustable Coarse Grater.

  3. Mix half of the onion mixture, half of the cheese, chicken, mayonnaise and rub in Classic Batter Bowl.

  4. Blot excess moisture from peppers with paper towels, if necessary. Using a heaping Small Scoop, scoop filling onto pepper wedges.

  5. Sprinkle peppers with remaining cheese. Bake 5–7 minutes or until cheese is melted.

  6. Carefully remove the blade of the Manual Food Processor. Mix sour cream into remaining onion mixture in processor bowl. Spoon it into a resealable plastic bag and trim the corner.

  7. Remove stone from oven. Squeeze sour cream mixture over fajita bites. 

Yield:

  • 24 appetizers
    24  servings of 1 appetizer

Nutrients per serving:

Calories 50, Total Fat 1.5 g, Saturated Fat .5 g, Cholesterol 15 mg, Sodium 135 mg, Carbohydrate 3 g, Fiber 1 g, Protein 5 g

Cook's Tips:

If you don’t have Chili Lime Rub, use 1 tbsp (15 mL) chili powder, 1/2 tbsp (7 mL) lime zest and 1/2 tsp (2 mL) salt. Or, for a smoky flavor, use Chipotle Rub.

Make it festive! You can finely dice the tops of the peppers and sprinkle them over the finished appetizers.

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