Barbecue Chicken Skillet Fajitas Food

BBQ CHICKEN FAJITAS

Steps:

• Place fajita seasoning mix in gallon-size resealable food-storage plastic bag. Place vegetables in bag; seal. Shake vegetables until evenly coated.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir, scraping any seasoning mix from bottom of skillet, 3 to 4 minutes or until vegetables are almost crisp-tender. Stir in chicken and barbecue sauce. Cook and stir 2 to 3 minutes longer or until chicken and sauce are heated through.
• Fill each tortilla with about 1/2 cup of mixture.

BBQ CHICKEN FAJITAS

Steps:

• Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.
• In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.
• While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.
• Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.
• Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.
• Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.
• To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.
• Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.

BARBECUE CHICKEN SKILLET FAJITAS

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 3 to 5 min. or until browned.
• Add red pepper, tomatoes, onions and jalapeño pepper; stir. Reduce heat to low; cover. Cook 10 min. allowing juices to release, stirring occasionally.
• Stir in barbecue sauce; continue cooking until chicken is cooked through. Top each warmed tortilla evenly with chicken mixture, cheese and sour cream.

SKILLET CHICKEN FAJITAS

Steps:

• Adjust oven rack to highest position and preheat broiler.
• Whisk together 2 T oil, 4 t lime juice, garlic, paprika, sugar, salt, cumin, black pepper and cayenne pepper. Add chicken and toss to coat. Cover and let stand at room temperature 30-60 minutes.
• Line a rimmed baking sheet with aluminum foil and place poblanos on it, skin side up, then press them flat. Broil until skin is charred and puffed, 4-10 minutes, rotating baking sheet 180 degrees every 2 minutes. Transfer poblanos to a bowl and cover tightly with plastic wrap; let steam for 10 minutes. Rub off most of the skin from the peppers (some skin/char may be left for flavor). Slice peppers into 1/4" strips.
• Adjust oven racks to lowest and middle positions and turn oven on at 200°F.
• Heat 2 t oil in 12" nonstick skillet over high heat until wisps of smoke appear. Add onion and cook until charred and slightly soft, 3 minutes. Add garlic, thyme, and oregano, and cook until fragrant, 15-30 seconds. Add cream and stir often until cream thickens and clings to onions, 1-2 minutes. Add poblano strips, 2 t lime juice, salt, and pepper, and toss to coat. Transfer vegetables to oven-safe bowl and place on middle oven rack to keep warm. Wipe out pan with paper towel.
• Add remaining 1 T oil and heat over high heat until smoking. Remove chicken from marinade and wipe off excess. Add chicken and cook without moving until bottom side is well charred, about 4 minutes. Flip chicken and transfer skillet to lower oven rack. Bake until internal temperature of chicken reaches 160F, 7-10 minutes. Transfer to cutting board and let rest 5 minutes. Do not wash out skillet.
• Slice cooled chicken into 1/4" thick strips. Return chicken strips to pan and toss to coat with pan juices. Transfer to a bowl to serve.
• To serve, place a few pieces of chicken into the middle of a warmed tortilla, top with a spoonful of vegetable mixture, cilantro and cheese.

DENNY'S CHICKEN FAJITA BREAKFAST SKILLET

Steps:

• Rub chicken breast with fajita seasoning and let marinade for 1/2 hour.
• Slice marinated chicken into strips.
• Use cooking spray and braise chicken in a hot skillet until done.
• Add onion and bell pepper to skillet fry and stir on high so as to cook quickly.
• Remove all from heat and set aside. Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness. Salt and pepper to you taste. Divide in half and place on serving platters.
• Mix egg with half and half, salt and pepper to taste. Cook egg mixture into two separate omelets.
• Place on top of browned potatoes. Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
• Sprinkle with 1/4 cup cheese on each platter of fajita platter.
• Serve with sour cream, guacamole, and salsa if you like.

QUICK-FIX BARBECUED FAJITAS

Steps:

• Heat grill to medium-high heat.
• Combine chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with fork or skewer. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid.
• Grill chicken and vegetables 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Spoon onto tortillas; top with remaining ingredients. Roll up.

GRECIAN CHICKEN

Steps:

• In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

CHICKEN FAJITA SKILLET

Steps:

• Rub chicken breast with fajita seasoning and let marinade for 1/2 hour.
• Slice marinated chicken into strips.
• Use cooking spray and braise chicken in a hot skillet until done.
• Add onion and bell pepper to skillet fry and stir on high so as to cook quickly.
• Remove all from heat and set aside.
• Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness.
• Salt and pepper to you taste.
• Divide in half and place on serving platters.
• Mix egg with half and half, salt and pepper to taste.
• Cook egg mixture into two separate omelets.
• Place on top of browned potatoes.
• Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
• Sprinkle with 1/4 cup cheese on each platter of fajita platter.
• Serve with sour cream, guacamole, and salsa if you like.