Sombrero Chicken Recipe -
Sombrero Chicken Recipe
  • READY IN 55 mins

Sombrero Chicken

Recipe by  

"Seasoned strips of chicken breast are cooked with bell peppers, onions, cilantro, and bacon and topped with tomatoes and cheese. Serve on warm flour or corn tortillas with guacamole and Spanish rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Fry bacon strips in a large skillet over medium heat until crisp. Keeping the bacon and drippings in the pan, add the bell pepper, onion, and half the cilantro. Stir and cook for 1 minute. Season the chicken with garlic powder and fajita seasoning and stir into the pan. Cook mixture until chicken is no longer pink in the middle, about 20 minutes. Remove skillet from heat and sprinkle the remaining cilantro, tomato, and Monterey Jack cheese over the top of the chicken mixture. Cover and let sit until cheese melts, about 3 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2011

Other than the cilantro which Hubs had no problems with me omitting, I stuck to the ingredients list exactly using a mix of red and green bell peppers. It was the technique I modified. I cut the bacon into chunky dice. I couldn't see trying to cook the vegetables and then the chicken efficiently together with already crisp-cooked strips of bacon. So I cooked the bacon separately. Removed some of the grease. Added in the vegetables and cooked then till crisp/tender. I had earlier mixed up the chicken strips with the fajita seasoning (to taste), a little water, fresh lime juice and a little vegetable oil. Once the vegetables were cooked I removed them from the pan and set them aside; then cooked the chicken and mixed everything together at the end. This was simply delicious and also made for a colorful and attractive presentation. We really enjoyed this so much. It was nicely spiced but not hot, so it was a real treat for Hubs to actually have something with a little spice that his sensitive innards could tolerate. I had full intentions of serving this with the tomato but I forgot - but this has so much flavor going on it wasn't even missed. Trying to watch carbs where I can, I didn't serve this in tortillas, choosing AR member SB's personal recipe "Cheesy Poblano Rice" instead. The Monterey Jack, a squeeze of fresh lime and a plop of sour cream was a nice finish. This will certainly make a comeback. It's a delicious and nutritious meal that's quick to prepare.

Most Helpful Critical Review
Feb 14, 2011

This dish was too fatty. Too much grease made my tortilla very soggy. Next time I would defintely drain the fat and add some different seasonings for more flavor.

Feb 04, 2012

I changed this up so much that I'm actually going to write a custom recipe for it, but I think this recipes deserves five stars for the flavor alone. I didn't add the bacon, but we don't like it and I'm sure using it would have *lowered* the rating for us. Thanks for a recipe I found perfect for customization.

Feb 28, 2008

My husband is without a doubt the most picky eater I have ever met. He has never even attempted to eat leftovers. He not only LOVED this dish, but ASKED for it the next night! since then, I have made several things from this site, and he has enjoyed them all...although this is his favorite. I wish I could give it a higher rating!!

Feb 20, 2012

When I made this for dinner last night, I expected this to be good, but nothing over the top. Boy, was I wrong! This little recipe was absolutely delicious. I did a few things different to prepare this recipe, but did not change any ingredients, and it could not have altered the outcome at all. I chose to grill my chicken, because I just couldn't believe the chicken would cook along with the bacon and veggies. I diced my bacon, cooked it and then took it out of the pan adding it when dinner was ready to be served. Those were the only differences (besides cutting back on the cilantro quite a bit, which is a personal preference). I served it in tortillas with a smear of sour cream and topped with the monterey jack and tomatoes. What a simple and absolutely delicious meal. These turned out to be the perfect fajitas. Thank you Rhonda for sharing your will be a definite keeper in our house.

Mar 31, 2008

Very good recipes. I will make again but I will drain off most of the bacon grease.

Mar 22, 2012

Comforting, tasty, and fairly quick to pull together. I used turkey bacon and canned (drained) fire-roasted tomatoes in lieu of fresh tomatoes. The family loved it; I'll definitely make this dish again.

Mar 03, 2012

We LOVED this! I had some bacon already cooked, so I just cooked the green peppers, onions, chicken, garlic powder, some dried cilantro (that's all I had) and fajita seasoning (used more than called for, to taste) in a pan also adding in the juice of 1/2 of a lime. When that was almost done, I threw in the bacon and the juice of the other 1/2 of lime and finished cooking.. I did not put the monterey jack on right away b/c I was serving this on flour tortillas, so we just put it on then. Also served sour cream, the tomatoes and taco sauce on them. These were a HUGE hit w/ me and the hubby, and we both agreed that this would be wonderful on top of a salad, which is what I plan to do next time. Side note: I halved the amount of chicken, garlic powder and bacon, but pretty much kept everything else the same. A definite keeper and a new favorite~YUM! Thanks for sharing. :)


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  • Calories
  • 561 kcal
  • 28%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 68.4 g
  • 137%
  • Sodium
  • 810 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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