Contest Winning Chicken Fajitas Food

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

SHEET PAN CHICKEN FAJITAS

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice. Serve immediately with tortillas.

CHICKEN FAJITAS

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.

STEAK AND CHICKEN FAJITAS

Steps:

• Whisk the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt and a few grinds of pepper in a small bowl. Put the steak in a medium bowl. Place the chicken between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet or a heavy skillet until 1/2 inch thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and toss well. Refrigerate 30 minutes.
• Preheat a grill to medium high. Oil the grates. Remove the steak and chicken from the marinade and season with salt. Grill, covered, 3 to 5 minutes per side for the steak and 6 to 7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest 10 minutes.
• Meanwhile, brush the bell peppers and onions with vegetable oil; season with salt. Cover and grill, turning, until charred, 6 to 8 minutes. Transfer to the cutting board. Wrap the tortillas in foil and warm on the grill, flipping once, 5 minutes. Slice the bell peppers and separate the onions into rings. Slice the steak and chicken. Serve the meat and vegetables with the tortillas and assorted toppings.

CAST IRON CHICKEN FAJITAS

Steps:

• Dry chicken with paper towels and pound to a uniform thickness of 1/2 to 3/4-inch thickness.
• Combine cumin, chipotle chili powder, chili powder, smoked paprika, salt, coriander, garlic, Mexican oregano, and pepper in a bowl. Divide spice mixture in half. Sprinkle chicken with 1/2 of the spice mixture and rub on both sides of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.
• Combine bell pepper slices, onion slices, and 1 tablespoon olive oil in a bowl. Stir vegetables until coated in oil, then sprinkle reserved spice mix over the vegetables. Stir until evenly coated; set aside.
• Heat a dry 12-inch cast iron skillet over medium-high heat. Pour remaining 2 tablespoons oil into the hot skillet. Add chicken breasts to the skillet and cook until the chicken is nicely browned, 4 to 5 minutes per side. Transfer chicken to a cutting board.
• Add seasoned vegetables to the same skillet and cook, stirring occasionally, about 5 minutes.
• While vegetables are cooking, slice the chicken breasts into 1/2-inch slices, and add back to the skillet to continue cooking. Continue stirring and cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove skillet from heat and drizzle lime juice over all. Give one final stir and serve in warm flour tortillas.