Best 3 Mexajita Chicken Recipes

Mexajita chicken, a delectable dish with a melody of Mexican and Caribbean flavors, tantalizes taste buds with its vibrant colors, zesty spice, and succulent texture. This culinary masterpiece takes the classic Mexican dish of fajita and infuses it with the vibrant flavors of Jamaican jerk seasoning, creating a unique and irresistible fusion that will transport you to the heart of the Caribbean with every bite. Whether you're a seasoned home cook or a novice in the kitchen, this article will guide you through the process of creating the perfect mexajita chicken, providing step-by-step instructions, ingredient recommendations, and tips for achieving the perfect balance of flavors.

Let's cook with our recipes!

MEXAJITA CHICKEN

Mexajita Chicken image

Make and share this Mexajita Chicken recipe from Food.com.

Provided by mightyro_cooking4u

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons canola oil
4 chicken breasts, boneless, skinless, rinsed and patted dry
salt
pepper
2 (16 ounce) cans pinto beans, undrained (recommended -- Bush's)
2 (10 ounce) cans tomatoes, Mexican, diced (recommended -- Ro-tel)
1 tablespoon seasoning, fajita, low-sodium (recommended -- The Spice Hunter)

Steps:

Heat the oil in a large skillet over medium-high heat.
Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side.
Place pinto beans in the bottom of a 5 quart slow cooker.
Remove chicken from skillet and place in the slow cooker on topof the beans. Pour the tomatoes over th chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours.
STOVE TOP INSTRUCTIONS:.
Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side. Place pinto beans in the bottom of a 9 by 13-inch baking dish. In a medium bowl, stir together diced tomatoes and fajita seasoning. Remove chicken from skillet and place in the baking dish on top of beans. Pour tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes or until chicken is tender.

MEXICAN CHICKEN

Mexican Chicken image

When we have company for dinner, I like to use recipes that can be assembled hours in advance so I have more time to visit. This chicken dish truly fills the bill!

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 large boneless skinless chicken breast halves
1 can (4 ounces) chopped green chilies, drained
2 ounces Monterey Jack cheese, cut into 4 strips
1/4 cup fine dry bread crumbs
2 tablespoons grated parmesan cheese
3-1/2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
4 tablespoons butter, melted
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
1/2 cup cold water
1 cup picante sauce

Steps:

Flatten chicken to 1/4-in. thickness. Place about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast. Fold in sides and ends; secure with a toothpick., In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin. Dip chicken in 3 tablespoons butter, then roll in crumb mixture. Place chicken rolls seam side down in an ungreased 11x7-in. baking dish. Drizzle with remaining butter. Cover and refrigerate at least 4 hours. Bake, uncovered, at 400° for 20-25 minutes or until chicken is tender., Meanwhile, in a small saucepan, combine the cornstarch, bouillon and water until smooth; stir in picante sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until slightly thickened. Remove toothpicks from chicken and serve with sauce.

Nutrition Facts :

QUICK AND EASY MEXICAN CHICKEN

Quick and Easy Mexican Chicken image

An easy entree with Mexican flair! Serve over rice or buttered noodles.

Provided by Karen Taylor

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts
cooking spray
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1 cup salsa
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
Don't be afraid to experiment: There are many different ways to make Mexajita chicken. Feel free to adjust the ingredients or cooking method to suit your own taste.
Serve with your favorite sides: Mexajita chicken goes well with a variety of sides, such as rice, beans, tortillas, or salad.

Conclusion:

Mexajita chicken is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are looking for a quick and easy weeknight meal or a festive dish for a party, Mexajita chicken is sure to please everyone at the table. So next time you are looking for a new and exciting recipe, give Mexajita chicken a try.