Search thousands of recipes reviewed by home cooks like you.

Sombrero Chicken

Sombrero Chicken

  • Prep

  • Cook

  • Ready In

RHONDA35

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
49
9/15/2011

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 the bacon into chunky dice. I couldn't see trying to cook the vegetables and then the chicken efficiently together with already crisp-cooked strips of bacon. So I cooked the bacon separately. Removed some of the grease. Added in the vegetables and cooked then till crisp/tender. I had earlier mixed up the chicken strips with the fajita seasoning (to taste), a little water, fresh lime juice and a little vegetable oil. Once the vegetables were cooked I removed them from the pan and set them aside; then cooked the chicken and mixed everything together at the end. This was simply delicious and also made for a colorful and attractive presentation. We really enjoyed this so much. It was nicely spiced but not hot, so it was a real treat for Hubs to actually have something with a little spice that his sensitive innards could tolerate. I had full intentions of serving this with the tomato but I forgot - but this has so much flavor going on it wasn't even missed. Trying to watch carbs where I can, I didn't serve this in tortillas, choosing AR member SB's personal recipe "Cheesy Poblano Rice" instead. The Monterey Jack, a squeeze of fresh lime and a plop of sour cream was a nice finish. This will certainly make a comeback. It's a delicious and nutritious meal that's quick to prepare.

TwoSweetPickles
10
2/4/2012

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 and I'm sure using it would have *lowered* the rating for us. Thanks for a recipe I found perfect for customization.

reba
8
2/28/2008

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 made several things from this site, and he has enjoyed them all...although this is his favorite. I wish I could give it a higher rating!!