CHICKEN FAJITAS
These smoky chicken fajitas will rival those from your favorite Tex-Mex restaurant.
Provided by Jennifer Segal
Categories Dinner
Time 35m
Yield 4-6
Number Of Ingredients 20
Steps:
- (Skip this step if using chicken tenderloins.) One at a time, place the chicken breasts in a sealable plastic bag and, using a meat mallet, pound to an even ½-inch thickness.
- Open a 1 gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins or pounded chicken breasts and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
- Clean the grill and preheat to high.
- While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add ¼ cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add ¼ cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
- Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into ½-inch strips.
- Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve with the chicken, peppers and optional accompaniments.
- Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave.
Nutrition Facts : ServingSize 1 fajita (not including optional accompaniments), Calories 243, Fat 11g, Carbohydrate 20g, Protein 15g, SaturatedFat 1g, Sugar 3g, Fiber 2g, Sodium 567mg, Cholesterol 36mg
FAJITA-FILLING ONIONS AND PEPPERS
Provided by Melissa d'Arabian : Food Network
Time 6h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: a medium slow cooker (4 quarts) Place the onions in the bottom of the slow cooker insert and toss with 1 teaspoon of olive oil to coat. Sprinkle the cumin, smoked and sweet paprika, sugar and 1/2 teaspoon of salt on top of the onions and toss to coat the onions evenly. Lay the sliced peppers on top of the onions. Finally, top the peppers with the minced garlic and remaining salt and olive oil, tossing the pepper slices gently to coat.
- Cover and cook on low heat for 2 to 4 hours (for firmer veggies) or 4 to 6 hours (for softer, soupier veggies), stirring once about an hour before the cooking time is completed. It may also be cooked on high for 1 to 2 hours (firmer) or 2 to 3 hours (softer). Stir in the lime juice just before serving.
TEX-MEX ONE-PAN CHICKEN FAJITAS
Try your hand at our Tex-Mex One-Pan Chicken Fajitas. These simple and scrumptious Tex-Mex One-Pan Chicken Fajitas will be your new weeknight go-to.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine chicken, peppers and onions in shallow dish. Whisk dressing and seasoning mix until blended; pour over chicken mixture. Stir to evenly coat chicken and vegetables with dressing mixture. Refrigerate 20 min.
- Heat oven to 400°F. Spray rimmed baking sheet with cooking spray. Drain chicken mixture. Spread chicken and vegetables onto prepared baking sheet. Bake 10 min. Meanwhile, wrap tortillas in foil.
- Spoon chicken and vegetables to one side of baking sheet; place tortillas on other side of baking sheet. Bake 10 min. or until chicken is done and tortillas are heated through.
- Serve tortillas topped with chicken mixture, cheese and cilantro.
Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 980 mg, Carbohydrate 32 g, Fiber 5 g, Sugar 7 g, Protein 29 g
TEX-MEX CHICKEN FAJITAS
I discovered this recipe in Southern Living. Being the Beer Month, I thought I would post it. Preparation time includes time to marinate.
Provided by Bev I Am
Categories Chicken
Time 1h22m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together first 7 ingredients until well blended.
- Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
- Seal, turning to coat.
- Chill 1 hour.
- Place chicken in remaining zip-top bag; add remaining beer mixture.
- Seal, turning to coat.
- Chill 1 hour, turning once.
- Drain chicken, discarding marinade.
- Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
- Grill bell pepper 5 minutes.
- Cut chicken into thin slices, and cut bell pepper into thin strips.
- Serve chicken, onion, and bell pepper with flour tortillas.
- Serve with desired toppings.
- *1(1 1/2-pound) package flank steak may be substituted for chicken.
- Marinate 4 hours.
- Grill flank steak 10 minutes on each side.
Nutrition Facts : Calories 225.2, Fat 6, SaturatedFat 1, Cholesterol 68.4, Sodium 1553.5, Carbohydrate 9.1, Fiber 0.9, Sugar 3.1, Protein 30.4
TEX-MEX CHICKEN FAJITAS
To make this satisfying main dish, Nancy simply folds the zesty chicken starter into warm four tortillas, then sprinkles them with cool toppings like fresh tomatoes, lettuce and sour cream.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter and water; heat through. Spoon filling down the center of tortillas; fold in half. Serve with the cheese, lettuce, tomato, sour cream and salsa if desired.
Nutrition Facts :
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