Leftover Chicken Or Beef Fajitas With Fresh Guacamole Recipes

LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS

Steps:

• Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours.
• Grill or pan fry until heated through or cooked thoroughly.
• Serve with tortillas, guacamole, sour cream, and salsa.
• Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.
• Tortillas:.
• Mix all ingredients.
• Form into golf ball size balls. Roll out flat into a circle.
• Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.

CHICKEN FAJITAS WITH GUACAMOLE

Steps:

• Guacamole:.
• Seed and peel avocado.
• In a mixing bowl coarsely mash avocado.
• Add medium tomato, onion, garlic powder, the Tablespoon lemon juice and salt.
• Cover the surface of bowl with plastic wrap and chill for up to 4 hours.
• Marinade:.
• In a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, 2 Tablespons of lemon juice, chili powder, cumin & red pepper flakes.
• Add chicken to marinade, turning to coat.
• Cover and chill about an hour.
• Drain chicken, reserving marinade.
• Grill chicken on an uncovered grill directly over medium coals for about 5 minutes.
• Turn chicken and brush with marinade; grill for 7-10 minutes more or until chicken is tender and no longer pink.
• OR, place chicken on the unheated rack of a broiler pan. Broil 5-6" from the heat for 10-12 minutes, turning and brushing with marinade once.
• Wrap tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking the chicken.
• To serve, cut chicken into bite-sized strips.
• On each tortilla, arrange chicken strips, shredded letturce, shredded cheese, tomato and sliced olives.
• Roll up tortillas, tucking in sides.
• Serve with Guacamole, sour cream and salsa if desired.

LEFTOVER CHICKEN OR BEEF FAJITAS WITH FRESH GUACAMOLE

Steps:

• In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add leftover meat strips, bell peppers and onion and toss to coat.
• Set a large greased stove-top grill pan over medium-medium high heat.
• Grill meats and veggies 5 to 7 minutes, drizzling any remaining juices over the top, until vegetables are cooked to your liking and meat is heated through.
• Transfer mixture to a serving platter.
• Meanwhile, warm tortillas in the microwave or according to package directions.
• To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly.
• Then add tomato, garlic, lime juice and cilantro and combine.
• Season, to taste, with salt and black pepper.
• Serve fajitas with guacamole, some sour cream, and salsa on the side.

STEAK FAJITAS WITH FRESH GUACAMOLE

Steps:

• In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add steak, bell peppers and onion and toss to coat. Cook immediately or cover with plastic wrap and refrigerate up to 24 hours.
• Set a large nonstick skillet or stove-top grill pan over medium heat. Spray with cooking spray and add steak and vegetables, with the marinade. Saute 5 to 7 minutes, until vegetables are tender-crisp. Transfer mixture to a serving platter.
• Meanwhile, warm tortillas in the microwave or according to package directions.
• To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly. Then add tomato, garlic, lime juice and cilantro and combine. Season, to taste, with salt and black pepper.
• Serve fajitas with guacamole on the side.

CHICKEN FAJITAS WITH FRESH SALSA

Steps:

• In a bowl, combine tomatoes, red pepper, avocado, jalapeno, cheese, lime juice and 1/8 teaspoons salt; set aside.
• In a large nonstick skillet, melt butter over medium-high heat; sauté onion for 3 minutes or until softened and starting to brown. Add chicken, chili powder, chipotle, oregano and 1/4 teaspoons salt; sauté for 5 minutes just until chicken is no longer pink inside.
• Whisk flour into milk until smooth; gradually stir into skillet. Simmer, stirring, for 3 minutes or until bubbling and thickened. Line tortillas with lettuce and spoon filling on top along center; top with fresh salsa. Fold bottom of tortilla then fold sides to enclose filling.