Mushroom Jack Fajitas Food

FABULOUS FAJITAS

Fabulous Fajitas image

My kids hate onions and peppers, but they LOVE these fajitas. Pita breads, where available, can be substituted for tortillas.

Provided by APIED

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 10

Number Of Ingredients 7

Ingredients

2 green bell peppers, sliced
1 red bell pepper, sliced
1 onion, thinly sliced
1 cup fresh sliced mushrooms
2 cups diced, cooked chicken meat
1 (.7 ounce) package dry Italian-style salad dressing mix
10 (12 inch) flour tortillas

Steps:

Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 64.2 g, Cholesterol 21 mg, Fat 10.3 g, Fiber 4.5 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 1078.5 mg, Sugar 4.9 g

PORTABELLA MUSHROOM FAJITAS

Portabella Mushroom Fajitas image

Make and share this Portabella Mushroom Fajitas recipe from Food.com.

Provided by Gingerbear

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

olive oil flavored cooking spray
3/4 lb portabella mushrooms or 3/4 lb cremini mushroom, thinly sliced
1 green bell pepper, cut into 1/2 inch strips
1 red bell peppers or 1 yellow bell pepper, cut into 1/2 inch strips
1 medium onion, cut into 1/2 inch rings
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
6 tortillas
salsa
sour cream

Steps:

Spray large skillet with olive oil cooking spray.
Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently.
Sprinkle with cilantro and lime juice.
Cook an additional 2-3 minutes.
Spoon approximately 1/2 cup mushroom mixture onto each warm tortilla and roll up.
Serve with sour cream and salsa.

TEX-MEX PORK FAJITAS WITH CORN AND MUSHROOMS

Tex-Mex Pork Fajitas with Corn and Mushrooms image

Spiced rub pork chops are grilled and thinly sliced and served in warm tortillas along with a mushroom-corn mixture and toppings.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds 1-inch-thick boneless center-cut pork chops
1 tablespoon olive oil, plus more for oiling the grill grates
Juice of 1 lime
1 tablespoon olive oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
4 ears fresh corn, kernels removed
1 poblano pepper, seeded and chopped
Kosher salt
3 scallions, sliced
Juice of 1 lime
For Serving: Warm tortillas, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions and sour cream

Steps:

Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
Prepare an outdoor grill for medium-high heat.
Lightly oil the grill grates and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and thinly slice.
Serve with the warm tortillas, corn and mushroom topping, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
Copyright 2016 Television Food Network, G.P. All rights reserved.

MUSHROOM JACK FAJITAS

MUSHROOM JACK FAJITAS image

Categories Chicken Low Carb

Number Of Ingredients 29

Ingredients

4 boneless chicken breasts
Marinade (recipe follows)
1 large green pepper, julienned (about 8 ounces)
1 large red bell pepper, julienned (about 8 ounces)
2 medium onions, slivered (9 ounces)
1 tablespoon oil
8 ounces mushrooms, sliced
1 tablespoon bacon grease
4 slices bacon, cooked and crumbled (reserve 1 tablespoon grease)
6 ounces Monterey jack cheese, shredded
Toppings, optional
Marinade:
1 cup water
3 tablespoons soy sauce
4 1/2 teaspoons granular Splenda or equivalent liquid Splenda
1 tablespoon salt
1 tablespoon white vinegar
1 1/2 teaspoons chipotle chile powder
1 teaspoon liquid smoke
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
Optional Toppings:
Salsa
Sour cream
Guacamole
Shredded lettuce
Pico de gallo

Steps:

Place the chicken breasts in a large zipper bag. Combine the marinade ingredients and pour into the bag with the chicken. Set inside a baking dish and marinate in the refrigerator 2 hours or longer. Grill the chicken and keep warm while preparing the vegetables. In a large skillet cook the peppers and onion in oil until tender-crisp and slightly browned on the edges. Season with salt. Remove from the pan and set aside. Heat the bacon grease in the same skillet; sauté the mushrooms in the bacon grease. Season with salt, to taste. To assemble the dish, arrange the pepper and onion mixture on a large platter, or divide between six dinner plates. Slice the chicken on the bias and arrange over the peppers. Sprinkle with the cheese. Scatter the hot mushrooms and bacon bits over the top and let stand a few minutes until the cheese has melted. Serve with the toppings of your choice (not included in the counts). Makes 6 servings Do not freeze

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