One of my favorite kitchen adventures involves trying to replicate famous dishes from restaurants in the comfort of my own home. This recipe is based on the always popular “Chicken on the Beach” at Los Bravos Mexican Restaurant. I’ve been making this recipe for over a year now, but just now found the opportunity to post my at-home attempt.
- 16 oz. container of Gardo’s Brand White Queso (found in the refrigerated section of Schnuck’s near the sour cream)
- 2.5 lbs. chicken tenderloins
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 sweet onion, sliced
- 10 oz. mushrooms, sliced
- 2 Tbsp. olive oil
- 2 tsp. salt
- 1/2 tsp. pepper
- 4 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 lime
- fresh cilantro
- 1 c. uncooked white rice
- 2 tbsp. olive oil
- ½ yellow onion
- 3 cloves garlic, minced
- 2 tsp. Better Than Bouillon Chicken flavor
- 1 tsp. cumin
- 1 tsp. chili powder
- ¼ tsp. paprika
- ¼ tsp. black pepper
- ½ (14.5oz) can tomatoes with green chilies
- ½ (8oz) can tomato sauce
- 1 (14.5oz) can low sodium chicken broth
- In a small bowl, combine all the dry seasonings. Set to the side.
- Preheat oven to 425*.
- Evenly disperse all the sliced veggies onto two large baking sheets. Lay chicken tenderloins on top. Drizzle about 1 Tbsp. of oil over each pan. Using your hands, gently toss the ingredients until everything is coated. Evenly sprinkle the mixed seasonings over each pan and toss again.
- Bake for about 15 minutes. Remove from the oven and stir. Return to the oven for additional 5-10 minutes until veggies begin to crisp and chicken is cooked. Cut lime into fourths and squeeze juice over fajitas. Garnish with fresh cilantro.
- Add rice to a strainer, rinse under cold water for 1 minute.
- Add olive oil to a large pan set over medium high heat. When the oil is hot, add rice and sauté along with the onion and garlic for 2-3 minutes or until fragrant.
- When the onion is tender and the garlic is translucent, add the Better than Bullion, cumin, chili powder, paprika, black pepper, tomatoes with chilies, tomato sauce and chicken broth. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the rice is cooked throughout.
- Garnish with fresh chopped cilantro.
- Heat the queso in the microwave until smooth according to the directions on the container.
- Spoon a large bed of rice down into the center of the plate. Top with sheet pan fajitas. Drizzle decadent queso generously on top of fajitas.
- Best served with a side of margaritas and chips with salsa!
Yields 8 servings.
Eat, Bork, and Be Merry!