Cream Cheese Fajita's

Prep Time: 2min 50 sec

Cook Time: 7-to 14 min
(depending on wether tenders or breasts are used.)
Serves: 4
(can be doubled or tripled to desire)

So yummy.... let's be honest... what isn't when it involves Cream Cheese!

Grocery List:

• 1 Yellow 1 Green & 1 Red Bell Pepper
• 7-9 Frozen Chicken Tenders or 4 frozenChicken Breasts
• 1 Packet Lawry's Fajita Seasoning
• 1 Packet Ranch Powder Dip Mix
• Olive Oil
• Cream Cheese
• Tortillas
• Queso (that's cheese if your not from the southwest)

1. Cover bottom of pressure cooker in Olive Oil ( just a film so Chicken Does not stick)and turn stove on med to heat pan.
   
2. Slice Bell peppers and put in pan with chicken
3. Pour Evenly the packets of seasonings (fajita and ranch) **DO NOT STIR AFTER THIS STEP**
   
4. Place glass lid on until steam is built up, once you feel there is a thick steam, replace glass lid with pressure lid and hold Black Knob until pressure holds it up for you. (this should take about 30 seconds to 1.30 depending on your stove)
   
5. Wait for pressure to lift knob to 2nd Red Ring (or full pressure) and start timer for 7 min with Chicken Tenders and 13 min with Chicken Breast

**IF YOU HEAR HISSING OR WISTLING - dont be afraid... it wont explode... just press knob to release a little pressure... and turn down the heat slightly.**


While this is cooking ... spread Cream Cheese on your tortillas witha litte mexican mix of Queso on that .

6. Once timer goes off... remove from heat and let drop naturally for best results (if your in a hurry run water along outside of lid and it will release pressure faster)

7. When Knob is dropped completly, twist and open lid and
it should look like this...Well after you take your pancake flipping spatula to chop of the hott chicken( dont use your knife... it will hurt you pan :( )

Then BON APPETITE!!


Enjoy!