Recipe by Angie
"This is a colorful and flavorful fajita filling served in hot, fresh flour tortillas. Absolutely delicious! And for those who are watching their carbs, it is just as good eaten with a fork without the tortillas!"
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boneless, skinless chicken breast halves
salt to taste
peppered bacon, diced
chopped green bell pepper
chopped red bell pepper
1 1/2 cups
cherry tomatoes, cut in half
large flour tortillas (burrito size), warmed to soften
Tried this out tonight, loved it with some minor adjustments! Cooked the chicken with garlic/onion powder, pepper, and salt. Then followed everything else except instead of tomato and bacon. Used turkey bacon and a cup of salsa in place. Added a sprinkle of cumin, onion/garlic powder, and pepper. Put them tortillas with low fat sour cream and a bit of cheese..yum!! Will make these fajitas from now on!
This was ok. I used 4 slices of regular bacon and added pepper, but the resulting dish really didn't taste of bacon very much. I wish I had fully cooked the bacon before adding the onion and other veggies. It was very difficult to get the bacon pieces crispy once it was mixed in and no longer always touching the bottom of the pan. I omitted the green pepper and cilantro (personal preference) but added some cumin. Even though I love bacon, I think this recipe would be better without it (or crumble fully cooked bacon in at the very end). Thanks for the recipe anyway!
I really liked this recipe as did my family. A word of advice: I sliced my chicken and fried them only a minute or two before adding everything else. Also, don't be skimpy with the bacon and spices, otherwise it will taste bland.
This is a very good recipe to use!!! Except... For a more authentic mexican flavor though, use salsa instead of tomatos(from a real mexican restruant), just regular smoked bacon instead of peppered. Use salt, cajun seasoning, fajita seasoning (Any will do), pepper, and a little chili powder for the chickens seasoning. And Use small tortilas not big burrito size, Then Wet them slightly, wrap them in foil, and sit them in the oven for about 8 mins. add onions too, even if you dont like them they really snaz up the flavor. Other wise leave everything else the same cause this is a pretty good recipe!!
The other reviews were right. Definitely let the bacon cook for a while before adding the veggies or else it takes *forever* to cook. I also think that the chicken should be seasoned with something when you're cooking it because it ends up tasting kinda plain. Overall though, we were very happy with this meal and will make it again.
After reading reviewer Sally's comments, I fully cooked the bacon and added it at the end with the chicken. I also reduced the amount of the cilantro. My husband liked this more than I did, I felt it could have done with more seasoning. He really enjoyed them though. Thanks.
My husband loved this!!! Considering I don't like peppers and mushrooms, I still thought it was good. I changed how to make it a little. I cooked the bacon until it was crisp, and I threw in 3 extra peices (and I think next time I might even add more), I took out the bacon and stuck it in my shredder, and I cooked the vegtables in the bacon grease, and added the bacon again with the chicken at the end. I didn't have cilantro, so I put montreal chicken seasoning in it. I think it needs more spices. Next time I will probably add greek with feta and oregano dressing in the fajita. Yum.
My husband is on the South Beach diet and enjoyed it without the tortillas.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Bacon Fajitas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 199
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