Pack the great flavors of fajitas into two perfect bites!
Mix half of the onion mixture, half of the cheese, chicken, mayonnaise and rub in Classic Batter Bowl.
Blot excess moisture from peppers with paper towels, if necessary. Using a heaping Small Scoop, scoop filling onto pepper wedges.
Sprinkle peppers with remaining cheese. Bake 5–7 minutes or until cheese is melted.
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.
Remove stone from oven. Squeeze sour cream mixture over fajita bites.
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
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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