Chicken Fajita Melts and Agua de Fresa


3 TB vegetable oil
2 cans cooked cubed chicken, drained
1/2 c sliced onions
1/2 c sliced red bell pepper
1/2 c tomato juice
2 TB taco seasoning mix
1 cup salsa
8 sliced French bread
2 c shredded cheddar cheese (or Mexican blend)


Heat oil in skillet. Add onions and bell pepper and cook until softened. Stir in chicken, tomato juice and taco seasoning mix and mix well. Cook on low heat 5 to 7 minutes until sauce reduced and chicken is coated.

Spread 2 tablespoons of salsa on each slice of French bread. Top with equal amounts of chicken mixture, then top with cheddar cheese. Broil under a preheated broiler for 5 minutes or until cheese is melted and beginning to brown.