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  • 4 each - Medium Bell Peppers, any color
  • 3 each - Green Onions
  • 1/2 cups - Fresh Cilantro Leaves
  • 4 ounces - Organic Mozarella Cheese
  • 2 cups - Chicken Breast, Finely Diced, Cooked
  • 1/3 cups - Grapeseed Oil Vegenaise
  • 1 tablespoons - Chile Powder
  • 1/2 tablespoons - Lime Zest
  • 1/2 teaspoons - Salt, Smoked Salt works great
  • 1/2 cups - Organic Cream CHeese
  • Directions:

    Preheat oven to 400°F. Cut off tops of peppers and scoop out seeds. Wedge peppers using Veggie Wedger and arrange them on the Large Round Stone with Handles. Finely chop green onions and cilantro using Manual Food Processor. Grate cheese with Microplane® Adjustable Coarse Grater. 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.
    Make it festive! You can finely dice the tops of the peppers and sprinkle them over the finished appetizers.

    Brief Description

    Chicken Fajita Bites

    Main Ingredient:


    Category:  Cold Dips

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 5 min

    Posted By:


    Posted On:

    August 10, 2013

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