Reviewed: Nov. 22, 2009

Leave out the cilantro!!!! Too overpowering tatse

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Reviewed: Nov. 9, 2009

very delicious! we ate every last piece! i was actually surprised at how close it was to the store-bought ones we always get! and it was so easy to make!

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Maria

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Reviewed: Nov. 5, 2009

This recipe was amazing! My husband and I used taco seasoning instead of the cilantro, so it had just the right amount of spiciness I could tolerate. My daughter also loved it because she could eat the individual pieces (she's 2).

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Katie Davidson

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Reviewed: May 18, 2009

I didn't use bacon and mushrooms on this recipe. The chicken and the vegetables were grilled for more flavor. It turned out really good!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

Good healthy meal! I baked 2 chicken breasts in the oven ahead of time and chopped up. Seasoned with garlic salt, pepper, and chili powder and stored in fridge until ready to use. Used turkey bacon since that's what I had on hand and cooked until starting to crisp. No mushrooms since I don't like them. I added the chicken with the tomatoes and cooked for about 10 minutes since the chicken was cold when added. I think that this added some extra flavor to the chicken as it heated through with the juices from the bacon and veggies, and the chicken was not bland as others had said.

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SHANTSTER

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

These were excellent. We used a little parsley & lemon juice instead of the cilantro and it came out wonderful. I put salsa on mine and cheese would have been great. Will defiantly make again.

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Bri

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Reviewed: Oct. 9, 2008

Delicious, quick and easy recipe = a definite keeper! Thank you very much for sharing!

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Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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Reviewed: Jun. 11, 2008

The best fajitas I have ever made. My kids and husband LOVED it!

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ROBYLN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Apr. 21, 2008

easy to make, although it lacks flavor.

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sarah heyer

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Reviewed: Mar. 19, 2008

I decided to make this meal AFTER I went shopping, so I did not have the cilantro or the tomato. I did however use a red & a yellow bell pepper along with the green pepper. I also used approximately four to five table spoons of ranch as a topping at the point of serving, along with approximately one quarter of a cup of finely shredded Colby & Monterey jack. It was perfect, the family loved it, and one very full burito was enough to "fill the tank".

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James

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Reviewed: Jan. 4, 2008

Very good although the next time I do it, I'll probably crisp the bacon almost completely before adding the peppers and onions. Actually, the recipe would be just as good without bacon. Also, I used canned diced tomatoes which gave it more of a sauce. Another change I made was baking the chicken in the oven before slicing it up. Will surely make again.

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rachel

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

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Reviewed: Dec. 1, 2007

I usually like bacon recipes, but for some reason I didn't think this was great. We ate it, but I don't think I'll make it again.

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jennifer1512

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 27, 2007

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.

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Veronica

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2007

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!

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emma

Cooking Level: Intermediate

Living In: Mary Esther, Florida, USA

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Reviewed: May 23, 2007

Very good! We grilled our chicken breasts and they turned out wonderful. Loved the way all of the flavors blended!

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Carrie

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Sumter, South Carolina, USA

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Reviewed: Nov. 25, 2006

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.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 13, 2006

We liked this a lot; the bacon gives it a great flavor. It does need some spicin' up, though. Thanks for a great new fajita recipe for my collection!

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2006

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.

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Charity P

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Reviewed: Oct. 3, 2006

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.

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Oti Katadoc

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Reviewed: Sep. 6, 2006

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!

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