Fajita Party Menu Ideas Food
SHEET PAN PARTY FAJITAS
Transform a single foil-lined baking sheet and your broiler into fajita-making machines. This recipe and the cleanup are so easy--the hardest part will be picking your favorite toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
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.
CILANTRO LIME RICE
Easy and flavorful, Cilantro Lime Rice is a great addition to any Mexican themed meal as a base for a burrito bowl, side dish, or filling for a burrito.
Provided by Angela Allison
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- In a medium pot, bring chicken broth to a boil. Add rice and reduce to a simmer. Cover and cook according to package directions, about 15 minutes. Let sit 5 minutes covered off heat.
- Add lime zest, juice, and cilantro to the rice. Toss to combine. Add salt to taste.
Nutrition Facts : Calories 131 kcal, ServingSize 1 serving
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- Cook the chicken breasts, then cut them into small pieces. Mix with diced tomatoes, sliced jalapeños and the spice mix.
- Sprinkle cheddar over the tortillas, then put 2 spoonfuls of the chicken mixture on each. Roll the tortillas up and cut them in 3 pieces.
- Place the rest of the cheddar at the bottom of a springform pan, and arrange the wraps vertically in 2 circles against the wall of the pan. Bake 10 minutes at 350 °F.
- Remove from the pan, put guacamole in the center of the fajitas, sprinkle chopped parsley, add a squeeze of lemon juice, then enjoy by dipping in the guacamole.
FAJITAS PARTY | COOKSTR.COM
Combine chicken, garlic, chili powder and 3 tablespoons olive oil in a bowl. Stir to mix evenly, wrap tightly and store in the refrigerator for at least 1 …
From cookstr.com
Category Mexican RecipesEstimated Reading Time 3 mins
From cookstr.com
Category Mexican RecipesEstimated Reading Time 3 mins
- Do Ahead: The fajitas filling can be made up to two hours ahead and reheated in a sauté pan just before serving. If making ahead, don’t cook it right to the end of the suggested cooking time, as it might dry out when reheated. Tortillas may be softened and held, wrapped in a damp towel, in a warm oven for up to 30 minutes.
- Combine chicken, garlic, chili powder and 3 tablespoons olive oil in a bowl. Stir to mix evenly, wrap tightly and store in the refrigerator for at least 1 hour and up to overnight.
- Take 1 jalapeño and cut off the stem. Cut the pepper in half, remove the seeds and membrane and finely chop the flesh. Stem the second jalapeño and cut it crosswise into very thin slices. Set aside.
- In a large sauté pan, heat 3 tablespoons olive oil. Add onion and sauté over moderately high heat, stirring occasionally, until onion starts to brown, about 10 minutes. Add red pepper, green pepper and finely chopped jalapeño. Sauté, stirring occasionally until peppers are wilted, about 7 minutes. Add chicken, and continue cooking until chicken is opaque and cooked through, about 5 minutes. Keep an eye on the mixture as you may need to add a little more oil. Remove pan from heat and stir in water or tequila, cilantro, salt and pepper.
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- Preheat the oven to it's lowest temperate and place a large baking tray in there to warm. Then cut the peppers and onion into slices.
- Place the chicken on a plate, pour on 2 tbsp of the oil and sprinkle on the fajita seasoning. Mix together until thoroughly combined.
- Heat a cast-iron griddle plate to a high heat, when hot, place the tortillas on the griddle - turning once until you have griddle lines on the tortillas. It should only take a minute or two, but you'll probably need to do this in 2 or 3 batches. Place on a plate and cover with some foil to keep warm.
- Brush the griddle with the remaining 1 tbsp of oil. Place the sliced peppers and onions on the griddle and fry until slightly charred and softened (about 8-10 minutes), turning once or twice during cooking. Remove and place on the warmed baking tray (take the tray out of the oven now so it's not too hot to serve).
CLASSIC FAJITAS RECIPE - THE GUNNY SACK
Instructions. Mix together the fajita seasoning, olive oil, and lime juice. Put the steak in a gallon-sized ziptop bag. Add the marinade. Seal and place in the fridge to marinate for 6 …
From thegunnysack.com
Reviews 7Servings 6Cuisine MexicanCategory Dinner
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Reviews 7Servings 6Cuisine MexicanCategory Dinner
- Mix together the fajita seasoning, olive oil, and lime juice. Put the steak in a gallon-sized ziptop bag. Add the marinade. Seal and place in the fridge to marinate for 6 hours or overnight.
- Slice the bell peppers and onions into wedges. Place in a gallon-sized ziptop bag. Add the zesty Italian salad dressing. Seal and place in the fridge to marinate for 6 hours or overnight.
- Remove the steaks and veggies from the plastic baggies and place on the grill over medium heat. Throw away the marinade. Grill for 12-17 minutes or until the steak reaches an internal temperature of 160˚F.
WHAT TO SERVE WITH FAJITAS FOR PARTIES? - JOSEPHINEDC
From josephinedc.com
- Rice. You can choose your own kind of rice to accompany Fajitas. However, my favorite is Spanish rice. This rice is always together with the Fajitas that my grandpa make since I was a child.
- Guacamole. Who does not like the ever so popular guacamole? Fresh avocado and a little bit of salt are the basics. However, have you tried adding few drops of lemon or lime giving a kick to the avocado taste?
- Lettuce Salad. It is your choice actually if you want to make your Fajitas light or heavy like what you like your salad should be. My lettuce salad contains not only lettuce but a mixture of flamboyant and delightful vegetables as well.
- Black Bean and Couscous Salad. My all-time favorite Fajita is with chicken meat. The taste of the chicken enhances when it comes together with some black bean and couscous salad.
- Pico de Gallo. It is the strong family influence why I love Mexican food. I have been eating Mexican food from my grandma down to my mom’s cooking especially on special occasions.
- Tortillas and Toppings. I love tortillas, even more, when there are toppings. When eating Fajitas, the bowls of different toppings are simply an explosion.
- Grilled Peppers. Oh well, grilled peppers are not exactly my kid’s favorite, but when my party is for office mates and family reunions, my mom would add on grilled peppers for the courageous.
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