Serves 6
Directions
- 1Cut the chicken into thin strips.
- 2Toss the chicken strips in oil and a packet of fajita seasoning, making sure each piece is well coated.
- 3Cook the chicken in small batches in a very hot skillet until nice and golden brown.
- 4For the cheese sauce, melt together a can of evaporated milk, a pound of white American cheese, 8 oz of pepper jack cheese, and some chopped jalapenos, keeping the heat low and slow and stirring constantly until smooth.
- 5Divide the cooked chicken into six containers.
- 6Add a base of homemade Spanish rice to each container.
- 7Finish each meal prep with a hefty drizzle of the rich cheesy sauce.
Ingredients
- 8 to 10 boneless skinless chicken thighs
- 2 TBSP oil
- 1 packet fajita seasoning
- 2 cups white rice
- 4 cups water
- 1.5 cups water
- 8 oz tomato sauce
- 2 TBSP chicken bouillon powder
- 1 can evaporated milk
- 1 lb white American cheese
- 8 oz pepper jack cheese
- chopped jalapenos/green chiles
Equipment
skilletsaucepancontainers
Tips
- The key to getting that deep color and crispy edges is cooking the chicken in small batches in a very hot skillet.
- If you overcrowd the pan, the chicken will steam instead of sear.
- For the cheese sauce, melt together a can of evaporated milk, a pound of white American cheese, 8 oz of pepper jack for a little kick and some chopped jalapenos.
- Keep the heat low and slow, stirring constantly to make sure nothing sticks or burns.
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