Chicken Fajita Party Ring Recipe By Tasty Food

CHICKEN FAJITA QUESADILLA RECIPE BY TASTY

Steps:

• In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
• Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
• Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
• Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
• Enjoy!

PULL APART FLAUTA RING RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken, onion, red bell pepper, jalapeño, ½ cup (50 g) of Monterey Jack cheese, ½ cup (50 g) of cheddar cheese, the lime juice, and taco seasoning. Mix thoroughly.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Place one of the tortillas on a cutting board. Scoop 2 tablespoons of the chicken mixture onto the bottom edge of the tortilla. Roll up the tortilla tightly, leaving the edges untucked, and cut in half crosswise. Repeat with the rest of the tortillas and filling.
• Arrange the flautas in a circle on the baking sheet. Sprinkle with half of the remaining cheddar and Monterey Jack cheese. Place a second layer of flautas on top of the first so they are overlapping. Sprinkle with the rest of the cheese. Place the rest of the flautas on top for a third layer.
• Bake for 30 minutes until golden brown and crisp.
• Sprinkle with cilantro and serve immediately with guacamole and salsa for dipping.
• Enjoy!

CHICKEN FAJITA PARTY RING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
• Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
• Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
• Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
• Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
• Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
• Add the chicken and cook until the onions are translucent and the chicken is warmed through.
• Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
• Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
• Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
• Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
• Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
• Layer the last tortilla on top of the last cheese layer.
• Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.
• Let cool for at least 30 minutes.
• Invert the bundt pan onto a cutting board.
• Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
• Enjoy!

BBQ CHICKEN RING RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a large bowl, combine shredded chicken, red onion, and BBQ sauce.
• Place a small bowl, filled with mozzarella cheese, in the middle of a greased baking pan and arrange crescent dough triangles around the bowl with the smallest angle on the outside.
• Sprinkle ½ of the cheese along the inside of the ring and spoon BBQ chicken mixture on top of the cheese, also in a circular shape. Top with the rest of the mozzarella.
• Lay the top of the triangle over the filling and repeat until the all of the triangles have been wrapped around the filling.
• Bake for 25 minutes or until golden brown.
• Cut into pieces and serve with choice dressing in a bowl in the middle.
• Enjoy!

BLOOMING QUESADILLA RING RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
• Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
• Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.
• Place a wide mouth jar or glass in the center of the baking sheet.
• Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
• Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
• Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
• Enjoy!

EASY CHICKEN FAJITAS

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.

SHEET PAN PARTY FAJITAS

Steps:

• Preheat the broiler to high. Line a rimmed baking sheet with foil.
• Combine the chili powder, 1 tablespoon salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the lined baking sheet, drizzle with 2 tablespoons of the oil and season with half the chili powder mixture. Broil until the vegetables soften and begin to char, about 10 minutes.
• Meanwhile, put the chicken, beef and shrimp in 3 different bowls and toss each with 1 teaspoon of the remaining oil and a third of the remaining chili powder mixture.
• When the peppers and onions are softened and starting to char, about 10 minutes, lay the chicken, steak and shrimp in lines on top of the vegetables. Return the baking sheet to the broiler until the chicken, steak and shrimp are cooked through and starting to brown, 5 to 8 minutes depending on your broiler. Drizzle with lime juice and serve with the warmed tortillas, cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

FAJITA-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
• Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
• In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
• On a cutting board, slice a pocket in the chicken horizontally.
• Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
• Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
• Serve with salsa, sour cream, and guacamole!
• Enjoy!