Mr Food Steak Or Chicken Fajitas

MR. FOOD STEAK OR CHICKEN FAJITAS

Steps:

• Preheat oven to 350 degrees.
• In skillet heat 2 tablespoons oil over medium high heat.
• Add onions and peppers.
• Saute for 10 minutes or until softened and onions golden.
• Place aside in a bowl.
• Heat 1 Tbsp oil in same skillet and add meat of choice.
• Add fajita seasoning.
• Saute 3 to 4 minutes just until meat start brown.
• Return vegetables to skillet and toss another 3 minutes to blend flavors.
• Divide mixture equally between tortillas.
• Add a Tbsp or so shredded cheese and roll up.
• Place seam down into 9 x 13 inch pan that is greased.
• Drizzle leftover skillet juices over fajitas.
• Top with cheese and loosely cover with foil.
• Bake 15 minutes.
• Serve with sour cream and salsa.
• Can prepare ahead.
• Cover and refrigerate them after rolling them into pan.
• Bake 20-25 minutes when ready at 350 degrees.

STEAK (OR CHICKEN) FAJITAS

Steps:

• Slice steak into thin strips.
• In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
• Add beef strips and stir to coat, set aside.
• Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
• Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
• In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
• Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
• Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
• Return onions and peppers to skillet; stir for about one minute.
• To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

CHICKEN AND BEEF FAJITAS

Steps:

• For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
• For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
• For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
• For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
• When ready to cook, preheat the grill to high heat.
• Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
• Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
• Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
• To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
• For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
• Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
• Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

MY VERY BEST STEAK OR CHICKEN FAJITAS

Steps:

• Mix all marinade ingredients and pour over the meat (you can put it all in a large zip-lock).
• Marinate atleast two hours or overnight.
• Grill meat until cooked through.
• Slice meat into strips.
• Heat the 1/4 cup of olive oil in a saute pan on the stove and begin sauteeing the onions over medium heat.
• Cook until soft.
• Add the peppers and continue to cook until peppers are soft and onions are beginning to brown and crisp.
• Serve on Flour Tortillas, add meat then peppers& onions& any of the optional toppings.

CHICKEN FAJITA RECIPE

Steps:

• Butterfly the chicken breasts then slice into 1/2 inch strips.
• Season chicken well with fajita seasoning and 1 tsp. of salt.
• Set chicken aside while cutting the onion and bell peppers.
• Slice the onion into very thin strips.
• Remove the stems and seeds from the bell peppers then slice into 1/4" wide strips.
• Heat a heavy bottom pan to medium hot then add the seasoned chicken. Cook for about 3 minutes.
• Turn the chicken and cook for another 3 minutes.
• Add all of the bell peppers and mix well.
• Cook for 5 to 7 minutes more turning regularly until the chicken is fully cooked and the peppers are cooked but still have just a bit of a crunch to them.
• Warm the tortillas while the fajitas are cooking.
• Place 2 or 3 warm tortillas on each plate. Fill each tortilla with a portion of the fajitas then top with Mexican cream, a good salsa, and a squirt of lime juice if you'd like.

CHICKEN AND STEAK FAJITAS

Steps:

• In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
• Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
• Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
• In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
• Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
• Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.

STEAK (OR CHICKEN) FAJITAS

Steps:

• Slice steak (or chicken) into thin strips. In bowl, mix together 1 Tbsp. oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt. Add beef (or chicken) strips and stir to coat, set aside.
• Wrap tortillas in foil and place in 350 oven for 5-10 minutes or until heated through. Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
• In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil. Add onions & peppers stirring for 3-4 mins., until softened, transfer to a bowl and set aside. Add beef (or chicken) to skillet, cook, stirring for 3-4 minutes or until they lose their red color. Return onions & peppers to skillet, stir for about one minute.
• To serve, spoon a portion of the beef (or chicken) mixture down the center of each tortilla, and top with your desired toppings. Fold bottom of tortilla up over filling, fold the sides in, overlapping.