Sombrero Chicken

Sombrero Chicken


"Seasoned strips of chicken breast are cooked with bell peppers, onions, cilantro, and bacon and topped with tomatoes and cheese. Serve on warm flour or corn tortillas with guacamole and Spanish rice."


55 m servings 561 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 68.4 g
  • 137%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 810 mg
  • 32%

Based on a 2,000 calorie diet

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  1. Fry bacon strips in a large skillet over medium heat until crisp. Keeping the bacon and drippings in the pan, add the bell pepper, onion, and half the cilantro. Stir and cook for 1 minute. Season the chicken with garlic powder and fajita seasoning and stir into the pan. Cook mixture until chicken is no longer pink in the middle, about 20 minutes. Remove skillet from heat and sprinkle the remaining cilantro, tomato, and Monterey Jack cheese over the top of the chicken mixture. Cover and let sit until cheese melts, about 3 minutes.
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  1. 34 Ratings


Other than the cilantro which Hubs had no problems with me omitting, I stuck to the ingredients list exactly using a mix of red and green bell peppers. It was the technique I modified. I cut ...

I changed this up so much that I'm actually going to write a custom recipe for it, but I think this recipes deserves five stars for the flavor alone. I didn't add the bacon, but we don't like it...

My husband is without a doubt the most picky eater I have ever met. He has never even attempted to eat leftovers. He not only LOVED this dish, but ASKED for it the next night! since then, I have...