Chicken Fajita Melts
3 tablespoons vegetable oil
6 (6 ounce) skinless, boneless hen breast halves, thinly sliced
½ cup sliced onions
½ cup sliced purple bell pepper
½ cup tomato juice
2 tablespoons taco seasoning mix
1 cup salsa
8 (1/2 inch thick) slices French bread
2 cups shredded Cheddar cheese
Heat the oil in a giant skillet over medium-high heat. Add the chicken, and prepare dinner and stir till gently browned, about 5 minutes.
Stir in the sliced onions and purple peppers, and cook dinner and stir for 5 minutes or till the greens are tender. Stir in the tomato juice and taco seasoning, and combine well. Cook combination till the juice has thickened and the rooster is nicely lined with sauce, about an extra 7 minutes.
Preheat the oven’s broiler and set the oven rack about 6 inches from the warmness source.
Spread two tablespoons of salsa over every slice of French bread. Evenly spoon the fowl combination on pinnacle of the salsa topped bread. Sprinkle every sandwich with 1/4 cup Cheddar cheese.
Place sandwiches below the preheated broiler and cook dinner for 5 minutes or till the cheese is melted and commencing to brown.