Tex Mex Chicken Philly

Protein Type



  • 1 Lb Chicken Breast Strips for Fajitas
  • 2 Tbsp Avocado Oil (Divided)
  • Salt & Pepper
  • ½ tsp Granulated Garlic Powder
  • ½ tsp Granulated Onion Powder
  • ½ tsp Cumin Powder
  • ½ Medium Poblano
  • ½ Large Yellow Onion 
  • Spicy Queso Blanco
  • 2 Sausage Rolls (or Sub Rolls, Hoagie Buns, Sausage Rolls)
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Thinly slice the bell peppers and onions. Set it aside. Heat one tablespoon of oil in a large skillet over medium heat. Cook the chicken until heated through. Add the poblanos, bell peppers, onions, garlic, onion, cumin, and a pinch each of salt and pepper. Turn the heat up to medium-high. Cook the vegetables until tender and slightly charred, about 6-8 minutes. Turn the heat down to medium. Stir the chicken into the pan with the vegetables. 

Divide the chicken and vegetable mixture into two separate piles in the pan (preferably in a shape resembling the bread you are using). Cover each pile with queso and let the cheese melt over the tops of the piles. Scoop one of the chicken and vegetable piles into a warm sausage roll. Repeat with remaining sausage roll. Serve hot!

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