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Chicken Fajita Grazing Charcuterie Board

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Ingredients

Scale

4–6 grilled Chicken breasts, cut into 1/4” strips

1 red, yellow, green pepper, seeded, cut into 1/4” strips

1 red onion or sweet onion, thinly sliced

3–4 tablespoons olive oil

Serve with:

Warm flour tortillas-10″ or smaller

Shredded cheddar or Monterey jack cheeses

Guacamole*See recipe

Sour Cream

Jalapeno Ranch Dressing

Black Olives

Salsa* See recipe

Chopped parsley or cilantro

Lime Wedges

Fajita Seasoning Recipe

1 tablespoon chili powder

1 teaspoon ground paprika

1 teaspoon ground cumin

1 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

Instructions

  1. Place grilled chicken and peppers in pie plate in center of board, be sure to protect your big board with a pot holder or towel. 
  2. Add bowls of sides around the pepper chicken mix.
  3. Fill in spaces with tortilla chips or dippers.
  4. Serve tortillas in separate casserole to keep warm. Wrap tortillas in a moist paper towel, place them in a foiled lined casserole. Bake at 350 for 5-8 minutes.  Remove paper towel and foil, serve in warmed casserole dish. 
  5. Garnish with lemon wedges, sliced cherry tomatoes, green onions. 

Notes

Guacamole recipe;  mash 1 avocado in a small bowl, add lemon juice about 1 teaspoon, add 1/4 cup chopped red onion, 1/4 cup chopped cherry tomatoes or one roma, dash of red wine vinegar. 

Salsa Recipe:  In large bowl, cut and chop 6-8 Roma tomatoes, addd 1 can Rotel with diced chilis drain off  juice, add salt, pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 cup chopped red onion, 1/4 cup chopped green onion, 2 tablespoons apple cider vinegar, 1 tablespoon honey or pinch of  sugar,  2 tablespoons lemon juice & lime juice. Mix all together, allow to marinate over night or at least 6 hours. 

Find it online: https://lizbushong.com/chicken-fajita-grazing-charcuterie-board/