Low Carb Fajita Casserole


  • cilantro (optional)
  • 1 cup shredded monterey jack cheese
  • 2 pounds chicken breasts, boneless and skinless (3 to 4 large breasts)
  • 1.5 teaspoons salt
  • 1/4 teaspoon chili powder
  • 2 cup cauliflower rice (frozen of fresh)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 tablespoons butter, divided (or oil, for frying)
  • 4.5 ounces chopped orange bell pepper
  • 4.5 ounces chopped red bell pepper
  • 2.5 ounces chopped red onion
  • 8 tablespoons store bought queso, not melted (I used Gordo's brand)
    Low Carb Fajita Casserole


  1. Preheat oven to 375 degrees.
  2. Cut chicken breasts into 1 inch pieces. In a small bowl, combine the spices. Season the chicken with half of the seasoning.
  3. In a large skillet, heat half of the butter (or oil). Once hot, add half of the chicken. Cook 3 to 4 minutes until browned. They do not have to be cooked through as they will finish cooking in the oven. Transfer to a large bowl and repeat with remaining chicken.
  4. ...........
  5. Get full recipe >> CLICK HERE

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