BEEF OR CHICKEN FAJITAS
This recipe came from our church cookbook. I like this recipe because I can use either chicken or beef. I have tried both and I like the chicken the best. You can leave out the crushed red pepper which is what I do if you don't like your food spicy.
Provided by Haileysgrndma
Categories Mexican
Time 2h21m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 7 ingredients to make marinade.
- Slice Chicken or beef into strips.
- Add to marinade and marinate for 2 hours.
- Quickly saute onions and peppers in oil until lightly browned.
- Remove from pan.
- Saute marinated meat about 4 minutes.
- Toss with vegetables.
- Spoon into flour tortillas.
- Serve with avocado slices and sour cream.
CHICKEN AND BEEF FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h10m
Yield 15 servings
Number Of Ingredients 45
Steps:
- For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
- For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
- For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
- For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
- When ready to cook, preheat the grill to high heat.
- Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
- Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
- Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
- To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
- For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
- Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
- Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
CHICKEN AND STEAK FAJITAS
Provided by Giada De Laurentiis
Categories main-dish
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
CHICKEN FAJITAS
Juicy chicken breasts coated with chili powder and cumin create the bulk of the filling for this sizzling Tex-Mex dish. Serve it with warm corn tortillas, pico de gallo and crumbled cheese for a 35-minute dinner the whole family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.
Nutrition Facts : Calories 372, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 75 milligrams, Sodium 779 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 32 grams
BEEF OR CHICKEN FAJITA MARINADE
Ive tried lotsa fajita marinades, and so far this one is the best..Try it and see if you like it as much as we do.
Provided by Angie D.
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients; mix well.
- Enough for 2-3 pounds beef or chicken.
Nutrition Facts : Calories 64, Fat 6.8, SaturatedFat 0.9, Sodium 305.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 0.1
BEEF OR CHICKEN FAJITAS
I developed this marinade for fajitas when the local grocery store quite carrying my favorite marinade. The longer you marinade, the better they are! I have never measured my ingredients, I just dump and taste. Ingredient measurements may be changed to suite taste.
Provided by debpetterson
Categories Chicken Breast
Time 1h15m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients, set aside 1/4 cup. Marinade chicken or steak at least 3 hours in remaining marinade (the longer you marinade, the better the flavor).
- Heat the barbecue grill! Grill your meat until tender (don't overcook, meat will be dry). When the meat is done, slice into desired sized pieces for your fajitas.
- Slice green peppers and onions into desired sized pieces and place in a sheet of alumumin foil that is large enough to wrap your veggies in, add remaining marinade. Wrap up tightly in foil and place on grill. Cook until tender (20-30 min.).
- Serve with warm flour tortillas, sour cream, salsa, cheese, anything your heart desires!
- I found that fresh pico de gallo works great.
- Pico De Gallo.
- 4 fresh tomatoes, diced.
- 2-3 jalpenos (to suite your taste), diced, remove seeds except for one.
- 1/2-1 onion, diced.
- 1-2 T garlic, diced (to suite your taste).
- 1 T cilantro (preferably fresh).
- Dash of lime juice.
Nutrition Facts : Calories 288.3, Fat 14.4, SaturatedFat 4.1, Cholesterol 96.8, Sodium 113.2, Carbohydrate 6.5, Fiber 0.6, Sugar 4.7, Protein 32
STEAK (OR CHICKEN) FAJITAS
These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.
Provided by Rhonda J
Categories Meat
Time 20m
Yield 8 fajitas, 8 serving(s)
Number Of Ingredients 16
Steps:
- Slice steak into thin strips.
- In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
- Add beef strips and stir to coat, set aside.
- Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
- Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
- In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
- Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
- Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
- Return onions and peppers to skillet; stir for about one minute.
- To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.
Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 1.1, Sodium 340.7, Carbohydrate 18.4, Fiber 1.7, Sugar 2, Protein 2.9
EASY BEEF OR CHICKEN FAJITAS
These are fabulous and so easy! I serve these with corn and black bean salsa. This is one of DH's favorite meals!
Provided by Little Bee
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a large skillet with non stick cooking spray.
- I like to use my iron skillet for these.
- When skillet is very hot add bell peppers, onion and garlic; (be careful not to burn garlic or it will taste bitter) cook, stirring occasionally, until onion is slightly golden and peppers are tender.
- Stir in beef or chicken, cumin and chili powder; cook, Squeeze a little lime juice over meat and stir occasionally, until meat is no longer pink.
- Serve in tortillas; top with desired toppings.
Nutrition Facts : Calories 604, Fat 32.7, SaturatedFat 12.2, Cholesterol 114, Sodium 481.5, Carbohydrate 37.6, Fiber 3.6, Sugar 4.5, Protein 38.4
LEFTOVER CHICKEN OR BEEF FAJITAS WITH FRESH GUACAMOLE
I used leftover Recipe #226934 in this. If your leftover chicken meat isn't very Mexican tasting, you might want to rub it with some cumin powder & chile powder first, or even some Mexican seasoning.
Provided by HeatherFeather
Categories Peppers
Time 22m
Yield 8 fajitas, 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 360.5, Fat 11.1, SaturatedFat 2.1, Cholesterol 54.4, Sodium 984.4, Carbohydrate 41, Fiber 5.3, Sugar 12.5, Protein 24.2
More about "chicken and beef fajitas food"
CHICKEN AND BEEF FAJITAS - RECIPES | GOYA FOODS
From goya.com
4.5/5 (4)Total Time 50 minsServings 6
BEEF-&-CHICKEN FAJITAS WITH PEPPERS & ONIONS RECIPE ...
From myrecipes.com
4.5/5 (19)Calories 407 per servingServings 8
BEST CHICKEN AND BEEF FAJITAS RECIPES | THE PIONEER …
From foodnetwork.ca
2.9/5 (21)Servings 15
27 BEST FAJITA RECIPES | EASY FAJITA RECIPE IDEAS ...
From foodnetwork.com
Author By
CHICKEN AND BEEF FAJITAS RECIPE - FOOD NEWS
From foodnewsnews.com
FAJITA RECIPES | CHICKEN, BEEF AND LAMB | OLD EL PASO AU
From oldelpaso.com.au
FABULOUS CHICKEN FAJITAS RECIPE: THIS EASY SKILLET FAJITAS ...
From 30seconds.com
CHICKEN FAJITA CANNING RECIPE AND SPICE BLEND | THE ...
From canningdiva.com
CHICKEN AND BEEF FAJITAS | GOYA SPAIN
From goya.es
CHICKEN AND BEEF FAJITAS RECIPE – JUSTALITTLEBITE
From justalittlebite.com
CHICKEN FAJITAS - RICARDO
From ricardocuisine.com
CHICKEN FAJITA RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN AND BEEF FAJITAS RECIPE
From crecipe.com
HOW TO MAKE FAJITAS (CHICKEN OR BEEF) - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
SHRIMP AND STEAK FAJITAS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY CHICKEN FAJITAS RECIPE | FOOD & WINE
From foodandwine.com
CHICKEN OR BEEF FAJITA QUESADILLA - JOHNSOULESFOODS
From johnsoulesfoods.com
CHICKEN AND BEEF FAJITAS RECIPE – MOM'S MEXICAN RECIPES
From moms-mexican-recipes.com
CALORIES IN FAJITAS - CALORIE, FAT, CARB, FIBER, & PROTEIN ...
From sparkpeople.com
CHICKEN AND BEEF FAJITAS FOR 150 PERSONS? - HOME COOKING ...
From chowhound.com
EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
FREEZER MEAL RECIPE: CHICKEN AND BEEF FAJITAS RECIPES ...
From fabulesslyfrugal.com
21 IDEAS FOR CHICKEN AND BEEF FAJITAS - BEST RECIPES IDEAS ...
From eatandcooking.com
FAJITAS (CHICKEN, STEAK OR SHRIMP) - TASTES BETTER FROM ...
From tastesbetterfromscratch.com
BEEF AND CHICKEN FAJITAS RECIPE | MYRECIPES
From myrecipes.com
CHICKEN AND BEEF FAJITAS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHICKEN AND BEEF FAJITAS RECIPES
From tfrecipes.com
BEEF AND CHICKEN FAJITAS - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
SIMPLE SLOWCOOKER STEAK AND CHICKEN FAJITAS
From mealplanningmagic.com
DALE'S BEEF, CHICKEN AND SHRIMP FAJITAS - DALE'S FAJITAS
From dalesseasoning.com
BEEF OR CHICKEN FAJITAS – MASTERBUILT
From masterbuilt.com
SHEET-PAN CHICKEN AND STEAK FAJITAS - MEXICAN RECIPES ...
From oldelpaso.com
CHICKEN AND BEEF FAJITAS - MY WEEKEND KITCHEN
From myweekendkitchen.in
CHICKEN AND BEEF FAJITAS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BEEF OR CHICKEN FAJITAS RECIPES
From tfrecipes.com
HOW TO MAKE FAJITAS IN 6 EASY STEPS - FOOD COM
From foodnetwork.com
CHICKEN AND BEEF FAJITAS RECIPE : REE DRUMMOND : FOOD ...
From mastercook.com
PONZU CHICKEN AND BEEF FAJITAS | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
CHICKEN AND BEEF FAJITAS - FOOD NETWORK UK
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love