This recipe takes LGCM’s heat and eat deli macaroni and cheese to an entirely new level by adding fajita chicken, tomatoes, chilies, and fajita seasoning to the noodles. After topping the mixture with more cheese and crushed tortilla chips, we bake the dish, and end up with a super delicious, spicy dinner. Enjoy this grown up macaroni and cheese recipe with a grown up drink – a margarita. We think you’ll love this dish, so let us know if you made any additions or changes by leaving us a comment with your feedback.
- 1 lb LGCM Chicken Tenders
- Fajita Seasoning
- 1.5 lb Macaroni and Cheese (buy from LGCM’s deli or make your own)
- 1 can Diced Tomatoes with Green Chilies (like Rotel)
- 2 tsp Fajita Seasoning
- 1 cup Shredded Cheddar Cheese
- 1 cup Crushed Tortilla Chips
- 1 bunch Green Onion (chopped)
Season the chicken tenders to your taste with your favorite fajita seasoning. Place on a wire rack over a foil lined baking pan, and broil on high for 5 minutes per side. Remove from oven, and cut in to small chunks.
Add the macaroni and cheese into a medium, greased baking dish. Stir in the can of diced tomatoes and chilis, and 2 tsp. of fajita seasoning, then top with the cooked chicken, shredded cheese, crushed tortilla chips, and chopped green onion. Place into an oven preheated to 400ºF and bake for about 25 minutes, until the mixture is warmed through and the tortilla chips are browned.
Serve warm and enjoy!