Chicken Fajita Ring, Low Carb, THM, and Gluten-Free
A few months back I shared my recipe for my Taco Ring and it has been a big hit with my family and on the blog. I knew that I wanted to try adding different fillings for the ring but with life being crazy lately, it has taken me longer than I had hoped.
For the last year, I’ve changed my whole life around going from a stay-at-home mom to working full-time (40 hours at a desk) from home. While it is glorious being able to do my 40 hour work week from home, it is still a job where I am in the office all day long.
That means I have less time for special trips to the store and having to work with what’s in our freezer is a must. You working ladies know what that’s all about I’m sure.
We buy chicken in bulk so I pretty much have a freezer full when I need it, So when I grabbed chicken out of the freezer I noticed it was laying on top of some frozen onions and bell peppers and my brain instantly thought Chicken Fajita.
I just grab them in the frozen section and they are easier than having to buy everything separately and chop them up. Does that sound lazy?
If that is lazy, then I’m okay with it! Buying frozen peppers and onions is one lazy step I enjoy taking in the kitchen.
Making the Fajita Filling
The recipe starts by making the filling for the ring with just a few simple ingredients. You will need cooked shredded chicken, chopped onions and peppers, sour cream, and cheddar cheese.
I mentioned before that we buy chicken in bulk so one way I prep ahead is by boiling chicken breast and shredding it for the freezer. It makes a huge time saver in recipes like this. If you want you can use a rotisserie chicken from the store. Do what works with your time!
To begin I pulled out 12 ounces of that shredded chicken breast and let it thaw. While the chicken thawed I cooked my frozen onions and peppers in a skillet until they were just starting to get tender. Don’t overcook the onions and peppers until they are mushy. Remember they will cook more while the ring bakes in the oven.
Once your chicken and peppers are ready just add them both to a medium-sized bowl. Next add in your seasonings, sour cream, and cheddar cheese. Stir the mixture until mixed well. I suggest tasting the mixture at this point and then adjusting seasoning if you need to add salt.
Preparing the Dough
Just like the recipes for the Taco Ring and my Sausage and Cream Cheese Pinwheels I use the mozzarella cheese dough. I am sure you are familiar with it. If not you can find the original recipe and where it began here.
This dough is a great vehicle for savory and sweet recipes. Don’t be afraid to use it in different ways. With a few adjustments, it will open endless possibilities for your recipes.
To make the dough you add your shredded mozzarella and the cream cheese to a microwave-safe bowl. Microwave the cheese for short intervals of 30 seconds. After every 30 seconds take the cheese out and stir it. You want the cheese to melt enough so the cream cheese will mix in completely.
Just keeping heating it until it reaches that consistency. Once it is at the right stage take it out and add in the egg and dry ingredients. Mix the dry ingredients into the cheese until there are no lumps and you can’t see any dry mix in the cheese.
I like to mix mine with a wooden spoon until it cools down slightly then go in with a clean hand to knead the dough. It seems to make a smoother dough when kneading it with my hands, do I suggest giving that a try.
Be careful when using your hands because the cheese is really hot. If at any time the dough becomes too hard to mix or handle just microwave for a few more seconds to make it more pliable.
Assembling Your Ring
Once you have both your filling and your dough complete you are ready to start putting your Chicken Fajita Ring together.
Roll out your dough between two greased pieces of wax paper until you have a fairly large circle It is important to get the dough rolled out large enough to cut out about 12 nice-sized triangles with a pizza cutter.
Your triangles should be similar to the shape of crescent rolls. Rolling the dough out too thin will make it difficult to work with the triangles later when assembling. The triangles will break easily if too thin.
After cutting your dough shapes transfer them one by one to a large greased baking sheet. As you place your triangles on the baking sheet make sure you work them around to form a circle with the pieces overlapping. The wide ends of the dough need to face the inside of the circle and the wide ends are the parts that need to overlap.
As your ring starts to develop take your fingers and press the overlapping dough down to make sure it stays together while baking. When you have completed your ring add your filling to the ring by placing it on top of the wide overlapping ends.
Lastly slowing start folding the skinny ends of the triangles over the filling towards the center. Try to press the ends under the rings so they will stay when baked.
Brush the top of the ring with melted butter and place it into a preheated oven. Bake for 25-30 minutes and let it stand 10 minutes before cutting to serve.
I like to serve mine with a little lettuce and a sprinkle of no sugar added salsa. This recipe is so delicious and is still wonderful even warmed up as leftovers!
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A warm tender pastry filled with a Fajita inspired chicken and pepper mixture. This low carb ring makes for a great appetizer or special weekend meal!
- 12 ounces of shredded chicken
- 1 cup of cooked onions and bell pepper mix
- 1/2 cup Daisy Sour Cream
- 1/2 shredded Cheddar Cheese
- 2 tsp cumin powder
- 2 tsp chili powder
- 2 tsp garlic powder
For the Dough
- 8 oz of shredded Mozzarella Cheese
- 2 oz of Cream Cheese
- 1 large egg, beaten
- 3/4 cup of almond flour or THM Baking Blend
- 2 Tbsp Oat Fiber (omit if using Baking Blend)
- To prepare the filling to add all the ingredients to a large bowl and mix well. Set aside until you begin filling the roll.
- To make the dough add the Mozzarella Cheese and cream cheese to a microwave-safe bowl and heat for 30 seconds. Take it out and stir then return it to the microwave for another 30 seconds.
- Just keeping heating it until it reaches a very smooth consistency and the cream cheese is completely mixed in.
- Once the cheese it is at the melted stage add in the egg and dry ingredients. Mix the dry ingredients into the cheese until there are no lumps and you can't see any dry mix in the cheese.
- ProTip: To get a great cough consistency with no lumps, stir the dough well then begin kneading it with your hands. Be careful when using your hands because the cheese can be really hot.
- Next, roll the dough out into a large circle between two greased pieces of wax paper. You need to be able to cut the dough into 12 triangles (similar to the share o those canned crescent rolls) but the circle doesn't have to be perfect.
- After cutting your dough shapes transfer them one by one to a large round baking sheet that has been sprayed well.
- As you place your triangles on the baking sheet make sure you are forming a circle and that each of the pieces overlapping. The wide ends of the dough should be facing the inside of the circle. The wide ends are the parts that should overlap some.
- As your ring starts to develop take your fingers and press the overlapping dough down to ensure it stays together while baking.
- When the rings is completed your ring add your filling to the ring by placing it on top of the wide overlapping ends.
- Lastly start folding the skinny ends of the triangles over the filling towards the center until the top of the ring has been formed.
- Brush your completed ring with a little melted butter and place it into a preheated 350 degree oven. Bake for 25-30 minutes and let sit 5-10 minutes before serving.
This Chicken Fajita Ring can be made ahead and frozen. I suggest freezing it n a raw state after building the ring. Wrap it tightly with foil or plastic wrap
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!