game day

Baked Chicken Fajita Roll-ups

Cooking for a crowd? These fajita-inspired roll-ups are full of zest and flavor, and wheat-free so your guests avoiding gluten can still partake.

Baked Chicken Fajita Roll-Ups

By: Co+op, stronger together

Total Time: 1 1/2 hours; 20 minutes active

Servings: 4

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Ingredients

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lime juice

  • 1 clove garlic, minced

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 4 small boneless, skinless chicken breasts

  • 1/2 red bell pepper

  • 1/2 yellow bell pepper

  • 1/2 green bell pepper

  • 1 large jalapeño, seeded

Preparation

  1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano and salt. Set the marinade aside.

  2. Place each chicken breast on a cutting board, and use a knife to butterfly each by starting at the thickest part of the breast. Hold the knife parallel to the cutting board, running lengthwise on the breast, and evenly divide the meat into two sheets, leaving both connected at the center. Open up the breast like a book and place in a gallon-sized zip-close freezer bag. When all the breasts are butterflied, pour in the marinade and toss to mix. Seal and refrigerate for at least an hour or overnight.

  3. Heat the oven to 400°F, and line a baking sheet with parchment paper. Slice the bell peppers and jalapeño in thin vertical strips. Take the chicken out of the marinade and place on the cutting board; discard leftover marinade. Place about a quarter of the pepper strips on each chicken breast and roll up to enclose. Fasten with a toothpick. Place on the sheet pan, drizzle with additional olive oil if desired, and bake for 20 to 25 minutes, or until the chicken registers 165°F on an instant-read thermometer.

Serving Suggestion

Serve the roll-ups topped with salsa, and add a side of Spanish rice or a combo of black beans and rice garnished with cilantro, fresh lime juice and a dusting of chili powder.

Nutritional Information

270 calories, 11 g. fat, 95 mg. cholesterol, 390 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 36 g. protein

Roasted Tomato Salsa with Homemade Tortilla Chips

Roasting vegetables is an easy way to bring out more flavor. Most salsas call for fresh vegetables, so enjoy this break from the routine. You’ll love the deep, smoky flavors your broiler can bring out! Guests at your independence day gathering this year are sure to be dazzled by your homemade chips and salsa!

Roasted Tomato Salsa with Homemade Chips

By: Co+op, stronger together

Total Time: 25 minutes

Servings: 4

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Ingredients

  • 4 large tomatoes, halved

  • 3 large jalapeños

  • 4 cloves garlic, peeled

  • 1 large onion, cut in 8 wedges

  • 3 tablespoons olive oil, divided

  • 1 1/2 teaspoons salt, divided

  • 1 teaspoon ground cumin

  • 1 1/2 teaspoons smoked paprika, divided

  • 1 tablespoon fresh lime juice

  • 1/4 cup fresh cilantro, coarsely chopped

  • 6 corn tortillas

Preparation

  1. Position the top oven rack 6 inches below the broiler, and turn broiler on to high.

  2. Place vegetables on a large sheet pan with a rim and drizzle with 2 tablespoons olive oil. Toss to coat, then sprinkle with 1 teaspoon salt. Broil for 5 minutes, remove pan from the broiler. Turn the vegetables over, and return to broil for about 5 minutes longer. When vegetables are blackened and soft, transfer the pan to a cooling rack. Once vegetables are cool enough to handle, remove stems and seeds from the jalapeños, and place the peppers in a food processor bowl. Add remaining vegetables and juices from the pan, and puree coarsely. Transfer to a bowl and stir in the cumin, a half-teaspoon smoked paprika, lime juice and cilantro.

  3. To make the chips, heat the oven to 350°F. Cut each tortilla into 8 wedges, drizzle with remaining olive oil, toss to coat, then sprinkle with remaining salt and paprika and toss again. Spread on two sheet pans and bake for 12 to 15 minutes, rotating the pans halfway through. When the chips are lightly browned and crisp, cool on pans on racks. Serve chips with the salsa.

Serving Suggestion

Besides dipping chips in this tasty salsa, try it on black bean or fish tacos, or atop huevos rancheros. Any leftover salsa can be refrigerated in a closed container for up to a week. The chips will last for up to four days in a sealed container at room temperature