Friday, April 6, 2012

Buffalo Chicken Fajita Pitas (Hacky Sacs)

When we lived in Germany, and my husband was brand new to the army, we were invited to his bosses house for dinner.  His boss was a military intelligence Captain in the army, and I was so intimidated.  We went and he prepared this for us.  It was an odd dinner, in that he did these in single batches, so we kind of ate one at a time.  He told of his family had a restaurant and these "Hacky Sacs" were made there, and he was only accustomed to making one at a time.  I watched him carefully as he prepared them.  They were pretty spicy in that he used hot sauce verses the buffalo wing sauce.  He also used tri-color peppers which made it so pretty.  I remember being so embarrassed because my nose was running from the heat of the hot sauce.  But they were so delicious.  The chicken stays melt in your mouth tender from the milk.

I make these in batches too.  One for the kids and one for us.  But I have made them ever since he made them for us.  They are really a complete meal in of themselves, but I used to serve them with a warm pasta salad.  The measurements are rough, as I tried to measure it last time I made them, but normally I do not measure anything.  It is all by eye and to taste.  So feel free to add more of anything, including milk, as you may need more as it is cooking.


  • 3 large chicken breasts
  • salt and pepper 
  • 1 red pepper, sliced thin
  • 1 large sweet onion, sliced thin
  • 8 oz. sliced mushrooms
  • 1/2 cup flour
  • 2 TBSP butter (divided)
  • 1 tsp Greek seasoning (divided)
  • 1/2 cup milk (divided)
  • 1-2 TBSP Frank's red hot (divided)
  • 1/2 tsp Oregano (divided) 
  • 6 pitas, halved
  • 6-8 ounces Monterey jack cheese, sliced
  • garnish sour cream

Cut chicken into small chunks.  Mix flour, salt and pepper in a small dish.  There will be 2 batches of this dish.  Preheat a large nonstick skillet over med.-high heat.  Place 1 TBSP butter in pan. Drudge half the chicken in the flour mix, shake off excess and place in pan.  Cook to brown one side, turn over and add half of the sliced onion and pepper to pan.
This was 1/2 the veggies and some sliced cheese.

 (Deglaze with a tiny bit of chicken broth or milk, if sticking).  Reduce heat to medium.  Sprinkle with 1/2 the Greek seasoning, oregano, and continue to mix as needed. Add red hot.  Cook for about 7 minutes, deglazing with 1/4 cup of milk as you cook.  Add 1/2 of the mushrooms and cook until chicken is cooked through and mushrooms are cooked.  Taste and add more red hot if you want more heat.  While it is cooking, slice the cheese into 1/4" thick slices and place in halved pitas.  Add chicken and a dollop of sour cream.  Repeat the whole process for the second batch. 

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