Cinco De Mayo!

Not Pictured: Boneless, Skinless Chicken Strips, Red Pepper, Green Pepper & Onion

Go ahead and turn your oil on medium heat because it takes about 20 minutes to heat up.

Cut the peppers, onions and chicken in long strips. You want to start with onions so they can saute down and then add the peppers. Add the taco seasoning into the onion and pepper mix (flavor to taste). Put on a low or medium heat and stir occasionally. In a different pan add the chicken and taco seasoning (flavor to taste) and cook until chicken is done. Add all ingredients together in biggest pan and just mix and put on low heat.

While your peppers, onions and chicken is sitting on low heat (stirring occasionally) place 1 tortilla at a time (unless you have a bigger pan) and let it fry for about 15 seconds on each side. Then place on a paper towel to damp off remaining oil and repeat until you have your desired amount.

Finished product! Serve with sour cream, mexican shredded cheese and hot sauce! Let me just say this is such a SIMPLE fajita dinner and I enjoyed mine much better then the local mexican restaurant Eric and I went to! :)

Now on to DESSERT :)

SOPAPILLA CHEESECAKE PIE....yes I just said that! For those of you that aren't sure what a "Sopapilla" is a crisp, puffy deep fried pastry often served with honey and syrup...ummm YEAH they are delicious! Well this recipe just adds more goodness because the top and bottom are pastry and the inside is the cheesecake! It is REALLY easy and definitely worth trying for your family or if your having a Cinco De Mayo party :)

INGREDIENTS:

What it looks like before going into the oven

Usually I don't take a picture of what it looks like while its in the oven...but the kitchen SMELLED Soooo good that I felt I had to capture something! :)

Right out of the oven

Add Honey on top after it comes out the oven and let it cool! Then SERVE!!!!

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, room temperature
• 1/4 cup honey

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.