Make these bite size easy chicken fajita cups for a party or to entice those little ones to try something new! My kids don’t eat Mexican food as much as I’d like so often times I introduce them to different flavors. This is the perfect way to do that!
These bite size fajita cups are so fun to eat. I love traditional fajitas, but my kids not so much. This is a great way for them to give bell peppers a try and to enjoy a crunch when they bite into the phyllo cups. I mean, aren’t they just so cute?
Why You’ll Love This Recipe
- Protein Rich The chicken and beans are a great source of protein!
- Veggie Packed – Bell peppers has so much vitamin c. You might not believe it but a cup of bell peppers has 3x the amount of vitamin c than an orange.
How to Make Easy Chicken Fajitas
First preheat your oven to 350F. Line the baking sheet with parchment paper and set aside. Turn on a cast iron skillet on medium-high heat.
Cook the thinly sliced chicken breast, seasonings and lime juice for about 5 to 7 minutes. Then add sliced bell peppers and onion to chicken and continue to cook until onions are caramelized. Cool and set aside.
In phyllo cups, spoon 1 teaspoon of refried beans evenly.
Next add cooked chicken mixture among the phyllo cups and top with cheese.
Bake 10-15 minutes or until cups are toasted and cheese is melted. Garnish with cilantro and serve immediately.
- Omit the chicken for a vegetarian experience
- Chop bell peppers finely for picky eaters.
Easy Chicken Fajita Cups
These are fun for the little ones or make a tasty appetizer
- Fajita Seasoning
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt & pepper to taste
- For the Fajita Cups
- 1 large chicken breast
- 1.9 ounce box of Phyllo Shells 15 ct.
- ½ cup sliced bell peppers
- ¼ cup sliced yellow onions
- ¼ cup refried beans
- Cilantro for garnish
Preheat oven to 350 Line and baking sheet with parchment paper and set aside.
Place thinly slice chicken breast, seasonings and lime juice to cast iron skillet on medium-high heat. Cook 5-7 minutes.
Add sliced bell peppers and onion to chicken and continue to cook until onions are caramelized. Cool and set aside.
In phyllo cups, spoon 1 teaspoon of refried beans evenly. Next, add cooked chicken mixture amongst the phyllo cups and top with cheese.
Bake 10-15 minutes or until cups are toasted and cheese is melted.
Garnish with cilantro and serve immediately.