
Cheesy Chicken Fajita Bread

The following is a factual statement: Everything tastes better when it’s wrapped in warm bread. After all that is the first lesson you learn in Food Science class.
Okay we’re kidding, it’s the second.
In all seriousness, we’ve never complained about the presence of carbs. In fact, we welcome them with open arms because of how cozy and warm they make use feel inside. Which is why we love this clever creation. It effortlessly combines the best of both worlds – sizzling seasoned fajitas and ooey-gooey cheesy bread. Yum.
Cheesy Chicken Fajita Melt
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Pro Tip: Don’t break the bread boat. While you’ll need to clear the contents of this french loaf, tread carefully. Taking too much of the fluff out can damage the integrity of your base! You’ll want to avoid irreparable damages by pressing any remaining contents to the side of your bread walls, fortifying your boat and keeping everything safe and secure.

Ingredients
-
6 boneless, skinless chicken thighs
-
4 tbsp Charred Chile & Lime seasoning
-
½ yellow onion, sliced
-
1 poblano pepper, sliced
-
1 red bell pepper, sliced
-
1 loaf of French bread
-
10 slices of White American cheese
-
4 - 8 oz Oaxaca cheese, shredded
-
Cilantro and Mexican Crema, for serving
Directions
Preheat your griddle to 400°F.
Season both sides of your chicken thighs with 2-3 tbsp of the Charred Chile & Lime Blend and let it sit for 15 min before cooking.
Add a few tbsp of oil or butter before placing chicken thighs on the griddle and cook for 3-4 min per side.
Add 2 tbsp of butter to the griddle and combine the onions and peppers, cooking until softened and charred.
Cube the chicken before combining it with the grilled veggies and another sprinkle of Charred Chile & Lime.
Add American cheese slices and mix together until fully melted. Set aside.
Thinly slice the top of the French loaf and scrape out most of the contents to leave a hollowed loaf.
Add your chicken mixture to the bread and smooth it out.
Top the bread boat with Oaxaca cheese and add more seasoning, if desired.
Place the bread on the smoker (or in the oven) at 400°F for 10-20 min, and finish under the broiler if desired.
Top with fresh cilantro, Mexican Crema, and enjoy!
Leave A Comment
More Recipes
Slow Cooker Pulled Pork Sammies
All you need is five minutes of prep to set these incredibly delicious Slow Cooker Pulled Pork Sandwiches in motion. Simply season the pork...
DIY Big Mac
Never has the phrase “Skip the drive-thru” been more true. Our take on the infamous three-bun burger is 100% more delicious and fresh-tasti...
Mississippi Roast with Big Dipper Au Jus
Few recipes have taken the internet by storm like Mississippi Roast, a slow cooker preparation made with a handful of ingredients: chuck ro...
Super Special Patty Melt
The perfect patty melt is a recipe that should be in every sandwich lover’s repertoire. In this recipe, Super Special Prime seasoning gives...
DIY Potato Chips
Whether you’re looking to dial up game night–or knock out a cool side for smashburgers–homemade potato chips are fun and easy to prepare. (...