Sheet Pan Fajita Chicken Grilled Cheese
Potato Chips
Wine Recommendation
Woodbridge Chardonnay
Ingredients
- 1 (22-oz) pkg frozen fajita chicken strips
- 1 (20-oz) pkg frozen peppers and onion mix
- 2 Tbsp olive oil
- 1 (8-oz) pkg sliced pepper-Jack cheese
- 12 slices Texas toast
- 6 Tbsp butter, softened
- 1 (16-oz) container fresh salsa
Instructions
- Preheat oven to 425°F. Cook chicken strips and peppers and onions in hot oil in a large nonstick skillet over medium-high heat until thoroughly heated.
- Arrange cheese slices on 1 side of each toast slice. Top 6 slices with chicken mixture, and cover with remaining toast slices, cheese side down. Spread softened butter on outsides of sandwiches.
- Place sandwiches on a lightly greased baking sheet. Bake sandwiches 15 to 20 minutes or until bread is toasted and cheese is melted. Serve with salsa.
Side Dish Ingredients
- 1 (12-oz) pkg potato chips
Side Dish Instructions
- Serve potato chips with sandwiches.
Budget Friendly Meal Plan
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