THE BEST CHICKEN OR STEAK FAJITAS
If you've only ever made fajitas with the store-bought seasoning packet, this homemade fajita marinade will knock your socks off. This is truly one of our favorite meals!
Provided by Our Best Bites
Number Of Ingredients 23
Steps:
- In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 tablespoons of marinade for later use.
- Place meat in a Ziploc bag or shallow dish. Place vegetables in another.
- With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.
CHICKEN FAJITA BITES
This is an easy and tasty recipe. You may need to double it and keep a few copies of this recipe to hand out...you will be asked for it ;)
Provided by Bernadette Niebuhr
Categories Poultry Appetizers
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400°F (200°C). Cut off tops of peppers and scoop out seeds. Cut peppers into wedges and arrange them on a cookie sheet.
- 2. Finely chop green onions and cilantro, mix together; Grate cheese; Mix half of the onion mixture, half of the cheese, chicken, mayonnaise, chili powder and juice of lime in medium sized bowl
- 3. Blot excess moisture from peppers with paper towels, if necessary. Using a heaping Tablespoon, scoop filling onto pepper wedges. Sprinkle peppers with remaining cheese. Bake 5-7 minutes or until cheese is melted.
- 4. Mix sour cream into remaining onion mixture in a small bowl. Spoon it into a resealable plastic bag and trim the corner. Remove cookie sheet from oven and place pepper wedges on serving platter. Squeeze sour cream mixture over fajita bites and enjoy!
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
CHICKEN FAJITA BITES
This recipe may seem a bit involved but it is SOOooo worth it!! The Boar's Head Chipotle Gouda pushed the flavor over the top! This is my twist on a couple different recipes I have in my collection. These would be great as appetizers for football game or a party. Try them as the bites or roll them up in egg roll wrappers and dip...
Provided by Teresa Jacobson
Categories Poultry Appetizers
Time 6h35m
Number Of Ingredients 11
Steps:
- 1. In a crock pot, place chicken, onion, peppers, chicken broth, taco seasoning, chili powder, and paprika; cook on low for 5-6 hours or until chicken is cooked and tender.
- 2. Preheat oven to 400 degrees F. Spray a mini muffin pan generously with nonstick spray.
- 3. Drain away liquid (if desired, reserve for a different purpose), separate chicken from veggies. Shred chicken; set aside. Place veggies in a food processor or blender and puree. In a bowl, combine chicken and puree; mix well.
- 4. Shred Gouda. Carefully press wonton wrapper into greased bowl of mini muffin pan. Fill with shredded chicken mixture and top with Gouda. Repeat for entire pan. (
- 5. Bake for 12-16 minutes until wontons are a crisp, golden brown, and cheese is bubbly. Remove from pan, top with shredded lettuce and a dollop of sour cream. Serve.
- 6. *** if making the rolls using egg roll wrappers, roll as directed on package. Place seems side down on greased cookie sheet. Spray rolls with nonstick spray or brush lightly with olive oil. Bake @ 400 degrees F for 10-14 minutes.
CHICKEN FAJITAS
Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- 2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
- 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
- 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
- 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
Nutrition Facts : Calories 347, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 157 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 31 grams
SHEET PAN CHICKEN FAJITAS
These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
- Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
- After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
- Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 1100 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams
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
CHICKEN FAJITAS
Add fun to a kids' party and cut down on prep time with fajitas the little ones can build themselves. Serve with guacamole alongside the chicken and peppers
Provided by Lulu Grimes
Categories Lunch
Time 45m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
- Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
- Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
- Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat - allow them to catch a little on the edges but don't overcook them. Add them to the baking tray to keep warm.
- Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.
Nutrition Facts : Calories 652 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
CHICKEN FAJITAS
Provided by Catherine McCord
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onions and bell peppers and cook, stirring occasionally, until they start to soften, 5 to 6 minutes. Transfer the onions and bell peppers to a plate and set aside.
- Add the remaining 1 tablespoon oil, the chicken, 1/2 of the fajita seasoning and 1/2 teaspoon of salt and cook, stirring occasionally, for 2 minutes.
- Return the onions and bell peppers to the skillet. Add the remaining 1/2 of the fajita seasoning and another 1/2 teaspoon of salt and cook, stirring occasionally, until the chicken is cooked through, about 2 minutes. Add the lime juice and cilantro to the skillet and stir to combine.
- Serve with the tortillas and desired accompaniments.
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ZESTY FAJITA BITES - BETTER HOMES & GARDENS
From bhg.com
4/5 (7)Total Time 7 hrs 25 minsServings 30Calories 44 per serving
- Lightly coat a large skillet with cooking spray; heat skillet over medium-high heat. Add chicken and cook until brown on both sides. Drain off fat. Transfer chicken to a 1 1/2-quart slow cooker.
- In a small bowl combine mustard, the water, and fajita seasoning. Pour mixture over chicken, stirring to coat.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-setting for 3 1/2 to 4 hours. Remove chicken from cooker. Discard cooking juices. Using two forks, pull chicken apart into shreds; discard bones.
- To serve, divide shredded chicken among tortillas. Top with sweet pepper strips and, if desired, onions. Roll up tortillas. Using a serrated knife, cut each roll-up into five slices. If desired, skewer with decorative picks and serve with cilantro and salsa.
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- Wedge the peppers and arrange them on the Pizza Stone.Finely chop the green onions and cilantro and grate the cheese.Mix half of the onion mixture, half of the cheese, chicken, mayonnaise, and rub in a medium-sized bowl.Blot excess moisture from peppers with paper towels, if necessary.
- Using a heaping Small Scoop scoop filling onto pepper wedges.Sprinkle peppers with remaining cheese.
- Bake 5–7 minutes or until cheese is melted.Mix sour cream into remaining onion mixture in processor bowl.
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