Last weekend our girl decided to be sick for the first time in 16 months, which also happened to be the same weekend my hubby was off running his first 50K. I'm obviously proud of him, but his (or her) timing could have been better! I don't know how single parents do it! I was going nuts after 24 hours of being barfed on.
Now this weekend, it was Nick's turn to be sick, but I think he's mostly over it now. Which made me wonder: Who takes care of the mom when she gets sick? I'm just glad I have the immune system of a beast. Knock on wood. I told Nick after these two weeks I need to go off by myself for two nights to recover! Kind of hard while breastfeeding, though. Oh well, I'm keeping track and banking some serious girls weekends! Sisters of mine: get ready to party...
They still have all the flavor of fajitas, but they're more of a snack food. Another perfect recipe for watching football, along with my roasted red pepper hummus. And I said I wasn't a huge football fan! I sure like the food though...
Serve with sour cream, avocado, salsa, and/or hot sauce if desired.
Chicken Fajita Nachos
I would love to give credit for this recipe, but I have no idea where I got it. If it sounds familiar, let me know!
2 boneless, skinless chicken breasts, cut into thin strips
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon honey
1/4 teaspoon smoked paprika
Juice from one lime
1 clove garlic, peeled and finely chopped
1 tablespoon extra-virgin olive oil
3 colored bell peppers, roughly chopped (I used one each of red, orange, and yellow)
2 white or yellow onions, roughly chopped
2 tablespoons coconut oil or butter, plus 1 tablespoon
2 cups shredded cheddar cheese
Large bag of tortilla chips (may not need all of them)
In a large bowl, place chicken strips, oregano, cumin, salt, honey, paprika, lime juice, garlic, and olive oil. Stir to thoroughly coat chicken, cover, and place in the refrigerator for at least 1 hour.
Preheat oven to 350 degrees F.
Heat coconut oil in a large frying pan over medium heat. Once oil is hot, add peppers and onions. Cook about 5 minutes, stirring occasionally. Move vegetables to a large plate, draining if necessary, and add another tablespoon coconut oil to hot pan. Add chicken and juices to the pan, cooking until no pink remains, about 5 minutes. Drain if necessary and cut chicken into small pieces.
Layer chips on a large sheet pan and cover with peppers, onions, chicken, and cheese. Bake for 2-3 minutes, or until the cheese melts. Watch carefully so it doesn't burn.
I'm sharing this recipe on Mostly Homemade Mondays.