HOMEMADE CHICKEN FAJITAS
Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.
Provided by Mark A. Sheeler
Categories World Cuisine Recipes Latin American Mexican
Time 5h35m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
- Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
- Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
- While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
- To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 43.9 g, Cholesterol 96.9 mg, Fat 23.3 g, Fiber 5.3 g, Protein 42.4 g, SaturatedFat 4.4 g, Sodium 1099.1 mg, Sugar 6.3 g
CAMPBELL'S MONTEREY CHICKEN FAJITAS
You don't have to travel to Monterey, or even to a take-out restaurant, to serve delicious chicken fajitas.
Provided by RecipeNut
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In medium skillet over medium-high heat, heat half the oil.
- Add chicken and cook until browned and juices evaporate, stirring often.
- Set chicken aside.
- Reduce heat to medium.
- Add remaining oil.
- ADD pepper and onion and cook until tender-crisp.
- Pour off fat.
- ADD soup and salsa.
- Heat to a boil.
- Return chicken to pan and heat through.
- Spoon about 1/2 cup chicken mixture down center of each tortilla.
- Top with cheese and additional salsa.
- Fold tortilla around filling.
Nutrition Facts : Calories 780.3, Fat 38.1, SaturatedFat 12.2, Cholesterol 97.8, Sodium 1455.7, Carbohydrate 66.8, Fiber 4.6, Sugar 4.3, Protein 41.5
CAMPBELL'S CHICKEN FAJITAS
In a rush, got empty cabinets? This is the perfect dinner recipe for you! This delicious, savory, meal can be whipped up in about 45 min tops! And this recipe just may have to become a dinner regular in your home.
Provided by monkeypox484
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large shallow dish, arange chicken. Pour dressing over chicken, turning to coat. Cover, refridgerate about 30 minute.
- To grill: Remove chicken from bowl and arrange on grill directly above medium coals. Grill uncovered about 15 min, turning once during cooking.
- In saucepan combine salsa and soup. Over medium heat, heat through, stirring occasionally.
- Meanwhile, heat tortillas according to package.
- Slice chicken into thin strips. Arrange down center of each tortilla, top with desired amount of onions, avocado, and soup mixture.
- Roll up and devour!
Nutrition Facts : Calories 416, Fat 13.1, SaturatedFat 4.6, Cholesterol 80.1, Sodium 1130.9, Carbohydrate 38.1, Fiber 2.9, Sugar 3.2, Protein 34.9
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