Fajitas Oamc Food

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OAMC CHICKEN FAJITA KITS



OAMC Chicken Fajita Kits image

This is so easy to make and freezes very well. It's yummy too! =) This recipe will make 3 kits. Don't let all the ingredients scare you. It's really very simple.

Provided by kellyb77

Categories     < 60 Mins

Time 1h

Yield 3 kits, 3-4 serving(s)

Number Of Ingredients 19

3 tablespoons cornstarch
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
1 tablespoon sugar
2 1/2 teaspoons chicken bouillon powder
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
olive oil
12 boneless chicken breasts
2 green bell peppers
2 red bell peppers
3 yellow onions (or your favorite onion)
3 cups cheddar cheese
18 fajita-size flour tortillas
1 1/2 cups salsa

Steps:

  • In a med. bowl mix the seasoning ingredients together. Set aside for later.
  • Cut peppers and onions in thin strips. In large skillet saute with a little olive oil for 5 minutes or until tender. (Do not over cook.) When cool divide into 3 portions and place each portion in a quart size freezer bag making sure to squeeze excess air out of bag. Refrigerate until ready to place in kit.
  • Cut chicken into 1/4" strips. In large skillet pour a little olive oil in and begin cooking chicken strips. ( May need to do in 2 separate batches.) When chicken is no longer pink sprinkle with seasoning mix and cook 2 minutes longer. Cool chicken and divide into 3 portions. Place each portion in a quart freezer bag. Squeeze excess air out and refrigerate until ready to place in kit.
  • Make 3 cheese bags by placing one cup into 3 sandwich size bags. Squeeze excess air out.
  • Make 3 salsa bags by placing 1/2 cup of salsa in 3 snack size bags. Squeeze air out.
  • Make 3 tortilla packs by wrapping 6 tortillas in saran wrap and then place in a gallon freezer bag. Squeeze air out.
  • To assemble kit:
  • Slide tortilla bag into another gallon freezer bag. Place chicken, veggies, cheese and salsa neatly into the same gallon bag. Squeeze out air and seal. Include kit directions:
  • In skillet heat chicken in oil until defrosted and warm. Add veggies and cook for 5 minutes or until hot.
  • Defrost tortillas if needed in microwave for 30 seconds. Spoon cheese, salsa, meat and veggies on tortilla. Serve with sour cream and enjoy!

Nutrition Facts : Calories 2963.7, Fat 125.8, SaturatedFat 47.6, Cholesterol 490.1, Sodium 7340.4, Carbohydrate 261.3, Fiber 23.1, Sugar 27.8, Protein 190.2

FREEZE AHEAD STEAK FAJITAS



Freeze Ahead Steak Fajitas image

Make and share this Freeze Ahead Steak Fajitas recipe from Food.com.

Provided by TishT

Categories     Steak

Time 25m

Yield 6 fajitas

Number Of Ingredients 12

1 lb sirloin steak
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon dried oregano
2 cloves garlic, crushed
6 flour tortillas
1 package mixed vegetables, frozen (fajita blend)
1/2 cup salsa
1 avocado, cut into cubes
1 tomatoes, cut into cubes
fresh cilantro

Steps:

  • Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.
  • Freeze.
  • To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.
  • To prepare: Thaw steak in marinade.
  • Remove steak and pan-sear in hot pan.
  • Cook until medium rare; remove from pan.
  • In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.
  • While vegetables are cooking, slice meat into thin slices against the grain.
  • Add to cooked vegetables.
  • Add salsa to meat and vegetables; heat through.
  • To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.

TEXAS BEEF FAJITAS



Texas Beef Fajitas image

Daddy's fajitas. Great for a spontaneous fiesta or even a quick weeknight meal. These fajitas can go from the fridge to the table in 20 minutes. Or even packed in a cooler for camping!

Provided by MommyMakes

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) bottle Italian salad dressing
1 (12 ounce) mexican beer (such as Corona)
2 lbs skirt steaks, trimmed of ALL fat
2 tablespoons Worcestershire sauce (optional)
1/4 cup pickled jalapeno pepper, with juice (optional)
1 tablespoon onion powder (optional)
2 tablespoons minced garlic (optional)
4 tablespoons lime juice (optional)

Steps:

  • Combine all ingredients in a heavy duty sealable freezer bag and freeze. (Or store in the refrigerator overnight).
  • When desired, remove from freezer and thaw in the fridge or a sink full of cold water.
  • Grill for 10-15 minutes or until medium (pink in the center).
  • Cut fajitas AGAINST THE GRAIN and serve with warmed tortillas, shredded cheese, lettuce, pico de gallo (#159078), sour cream, guacamole or your favorite toppings.
  • To cut fajitas against the grain, lay out on cutting board horizontally. The grain is running vertically. Cut the steak vertically into managable sized slabs and then slice horizontally (opposite the grain). The fajitas will be tender and soft.

Nutrition Facts : Calories 555.3, Fat 36.6, SaturatedFat 8.8, Cholesterol 89.2, Sodium 1369.2, Carbohydrate 10, Sugar 6.3, Protein 41

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