Monday, August 22, 2011

Chicken Fajita Braid

I found this recipe here and was excited to "Honeyville-ize," or food storage-ize it as Callie would say! It really was simple and super yummy! If I had to make it again I would suggest having 2 pizza crusts instead of 1. Once the veggies and chicken were rehydrated the filling went a lot farther than I thought. Anyways give it a shot and then let us know what you think; questions, opinions, suggestions, how would you change it, etc...

Ingredients:
1 large pizza crust (can or homemade)
2 cups Honeyville Freeze Dried Chicken
1 tsp. Chili Powder
1 clove Garlic, minced
1/4 tsp. Salt
1/2 cup Honeyville Dehydrated Onions
1 cup Honeyville Freeze Dried Peppers
1 cup Salsa
2 cups Honeyville Freeze Dried Monterey Jack Cheese


Spray a large cookie sheet with cooking spray and roll out pizza dough onto the sheet
Put 2 cups of Cheese in a bowl of water to re-hydrate
Boil water in a large pot. Once boiling add Chicken, Onions, and Peppers and remove from heat. Cover and let items rehydrate for about 10 minutes
Drain and add Chili Powder, Garlic, Salt. Mix well
Spoon chicken mixture in a 4 inch strip lengthwise down the center of the pizza dough.
Drain Cheese well.
Add Salsa and Cheese to the top of chicken mixture.
Make one inch strips along the sides

Cross your strips over the chicken, like a braid. (Here you can see that it is "overly stuffed" quite a bit. I would use 1/2 the mix so the bread has room to expand when baked and still cover the inside.... you will also get double the food too!)

Bake at 375 degrees for 20-25 minutes
(So sorry! I am a space cadet and totally forgot to take a picture at the very end....and when I realized it, the delicious-ness had been eaten up!)



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