Fajita Vegetable Stir Fry Food

FREEZER BAG CHICKEN FAJITA STIR-FRY

Steps:

• Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.

GRILLED CHICKEN FAJITA STIR-FRY

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix 1/4 cup salsa, the honey, chipotle chilies and chili powder. Add chicken, bell peppers and onion; toss to coat. Place mixture in grill basket (grill "wok").
• Cover and grill chicken and vegetables over medium heat 15 to 18 minutes, shaking basket or stirring mixture occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• Spoon mixture onto center of each tortilla; top with avocado and additional salsa. Roll tortillas around filling.

EASY FAJITA VEGETABLES

Steps:

• In a small bowl or measuring cup, mix together the olive oil and the spices. Then set it aside.
• Place the vegetables into a large mixing bowl and pour the spiced olive oil on top of them. Mix everything very well.
• Line a large baking sheet with parchment paper and evenly spread the vegetables out on it.
• Roast the Fajita Vegetables at 450°F for about 20 minutes, or until the vegetables have softened and browned. Serve warm.

BBQ BEEF & VEGETABLE STIR-FRY

Steps:

• Toss beef with soy sauce, garlic and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add beef mixture; stir-fry 2-3 minutes or until beef is browned. Remove from pan., Add remaining 1 tablespoon oil to pan. Add vegetables; stir-fry 3-4 minutes or until crisp-tender. Stir in barbecue sauce and beef; heat through. Serve with rice.

FAJITA VEGETABLES

Steps:

• Heat the oil in a large nonstick skillet until shimmering. Add the peppers and onions. Season them with oregano, cumin, and salt and pepper to taste. Cook stirring, until the onions are translucent and the peppers are tender.
• Serve the vegetables hot or at room temperature. Leftovers may be stored in an airtight container in the fridge for up to 4 days.

FAJITA VEGETABLE STIR-FRY

Steps:

• Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

FAJITA VEGGIES (CHIPOTLE COPYCAT)

Steps:

• In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like 1/2 teaspoon).
• Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.

GRILLED CHICKEN FAJITA STIR-FRY

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix 1/4 cup salsa, the honey, chipotle chilies and chili powder. Add chicken, bell peppers and onion; toss to coat. Place mixture in grill basket (grill "wok").
• Cover and grill chicken and vegetables over medium heat 15 to 18 minutes, shaking basket or stirring mixture occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• Spoon mixture onto center of each tortilla; top with avocado and additional salsa. Roll tortillas around filling.

STIR FRIED BEEF FAJITAS

Steps:

• Combine 2 tablespoons oil, lime juice, garlic, cumin and 1/2 teaspoon salt in a shallow dish or zip-top freezer bag; add steak. Cover or seal and let stand 30 minutes.
• Remove steak from marinade; discarding marinade.
• Pat beef dry with paper towels.
• Heat remaining 2 tablespoons oil in a large skillet or wok over high heat; add beef, and stir fry 3 minutes.
• Remove beef from skillet with a slotted spoon. Reduce heat to medium.
• Add bell peppers, jalapeno peppers, and onion; sprinkle with remaining 1/2 teaspoon salt. Stir fry 6 minutes or until tender.
• Wrap tortillas in plastic wrap. Microwave on high 20 seconds.
• Spoon beef and vegetable mixtures evenly over tortillas; add desired toppings, and roll up. Serve immediately.

FAJITA STIR FRY

Steps:

• Cut beef into 1" strips 1/8" thick.
• Place skillet on high heat. When hot, add 1 T oil and stir fry meat until browned(1 1/2 to 2 minutes).
• Transfer meat to bowl.
• Add 1 T oil to skillet and add garlic, onion, and green pepper.
• Stir fry until onion is soft, about 3 minutes.
• Stir together cumin, lime juice and cornstarch, then add to skillet.
• Return meat to pan and stir fry until mixture is hot and bubbles.
• Transfer to bowl.
• Serve in tortillas with garnishments.

STIR-FRIED CHICKEN FAJITAS

Steps:

• In heavy plastic bag, combine chicken strips and dressing; refrigerate several hours or overnight, turning bag occasionally. Drain. , Heat a large nonstick skillet over medium high heat; stir-fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce and sour cream.

HEALTHY & EASY BEEF FAJITAS YOU CAN MAKE IN 15 MINUTES

Steps:

• Heat a cast-iron skillet over medium heat.
• Wash and deseed bell peppers, then slice them into 1/4" (0.5 cm) thick long stripes. Set aside.
• Peel and slice red onion. Set aside.
• Once skillet is hot, add a splash of oil. When the oil is hot, add stir-fry strips in 2-3 batches. Make sure the strips don't touch each other.
• Salt and pepper each beef stir-fry batch generously in the pan. Cook for about 1 minute per side, then set aside on a plate and cover to keep warm.
• Once all the beef is cooked and set aside, add sliced onions and bell peppers to the remaining meat juice. Season with cumin and chili powder, then stir-fry until desired consistency.
• Transfer the veggies and beef stir-fry strips to a plate and serve with sliced avocado, a drizzle of lemon juice, and a sprinkle of fresh cilantro.