Moms Chicken Cheese Bbq Fajitas Food

MOM'S CHICKEN FAJITAS

Steps:

• Heat fajitas sauce mixture. When simmering, add chicken breasts.
• After chicken is coked, add marinated onion, green and red peppers, and chopped cilantro.
• Cook until vegetables are crisp-tender. Serve with tortillas, chopped tomatoes, lettuce, sour cream, salsa, or whatever else you like!

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

BBQ CHICKEN FAJITAS

Steps:

• Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.
• In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.
• While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.
• Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.
• Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.
• Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.
• To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.
• Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.

GRILLED CHICKEN FAJITAS

Steps:

• Rub both sides of chicken with garlic.
• Place chicken, green pepper and onion slices on greased grill over medium-hot coals.
• Grill 20 minutes or until cooked through, turning occasionally.
• Cut chicken and green pepper into thin strips.
• Spoon chicken mixture and 1/4 cup Velveeta in center of each tortilla; fold.
• Serve with salsa.
• Use Your Stove: Cut chicken into strips.
• Spray skillet with nonstick cooking spray.
• Add chicken and 1 clove garlic, minced; cook and stir on medium-high heat 5 minutes.
• Add green pepper, cut into strips, and onion; cook and stir 4 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp.
• Continue as directed.

BBQ CHICKEN FAJITAS

Steps:

• Place fajita seasoning mix in gallon-size resealable food-storage plastic bag. Place vegetables in bag; seal. Shake vegetables until evenly coated.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir, scraping any seasoning mix from bottom of skillet, 3 to 4 minutes or until vegetables are almost crisp-tender. Stir in chicken and barbecue sauce. Cook and stir 2 to 3 minutes longer or until chicken and sauce are heated through.
• Fill each tortilla with about 1/2 cup of mixture.

BUSY MOM'S CHICKEN FAJITAS

Steps:

• In a 3-qt. slow cooker, combine first 11 ingredients. Cook, covered, on low until chicken is tender, 5-6 hours. Remove chicken; cool slightly. Shred and return to slow cooker; heat through. , Spoon about 3/4 cup chicken mixture down the center of each tortilla. If desired, top with lettuce and tomatoes.

CHEESY CHICKEN FAJITAS

Steps:

• Cook chicken and garlic in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring frequently.
• Add peppers and onions; cook and stir 4 to 5 min. or until chicken is done and vegetables are crisp-tender.
• Spoon 1/4 cup each chicken mixture and cheese down center of each tortilla; fold in sides to enclose filling.

CHICKEN FAJITAS

Steps:

• In small bowl, mix mix first 4 ingredients.
• Add chicken and marinate for 15 minutes.
• In skillet, cook onion and chicken with marinade for 3 minutes.
• Add peppers, saute for 3 minutes.
• Stir in salsa.
• Divide among tortillas.
• Top with cheese.
• Roll up and serve.

MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)

Steps:

• Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
• Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
• Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
• Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
• Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
• Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.

MOM'S CHICKEN & CHEESE BBQ FAJITAS

Steps:

• Heat grill to medium-high heat.
• Combine chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with fork or skewer. Spoon chicken mixture into pan; place pan on grill grate. Cover grill with lid.
• Grill 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Spoon onto tortillas; top with remaining ingredients. Roll up.