Quick Chicken Peppers Bbq Fajitas Food

SHEET PAN CHICKEN FAJITAS

Steps:

• Preheat the broiler to high. Line a rimmed baking sheet with foil.
• Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
• Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
• After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
• Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

QUICK AND EASY CHICKEN FAJITAS

Steps:

• Combine the first six ingredients, stirring well. Place chicken in a zip lock bag, and pour about half of the beer mixture to bag; seal and toss around. Place onion, bell peppers, and other half of beer mixture in another zip lock bag; seal and toss.
• Marinate chicken in refrigerator for at least one hour; marinate veggies at room temperature for at least one hour.
• Add 1 tbsp of canola oil to grill pan, and heat over medium high heat. Remove onion and bell peppers from marinade, and add to pan. Add red pepper and salt to taste. Cook for 6 minutes, or until beginning to get tender; turn after three minutes. Add chicken to pan; cook 2 minutes each side or until done.
• Warm tortillas if desired, and divide onion and chicken mixture evenly between tortillas. Add jalapeno, cilantro, and salsa as desired, and serve.

CHICKEN FAJITAS WITH GRILLED PEPPERS AND ONIONS

Steps:

• Prepare barbecue.
• Puree first 5 ingredients (cilantro - chili powder) in blender (or food processor).
• Place chicken in a glass baking dish and pour 1/3 of marinade over chicken, turning to coat all sides.
• Arrange vegetables (chilies - onions) on a rimmed grilling pan or baking pan, pour 1/3 of marinade over vegetables. Season chicken and vegetables with salt and pepper if desired.
• Grill chicken until cooked through (7 -10 minutes per side, depending on thickness of chicken). Grill vegetables until tender, turning often (about 15 minutes). Grill tortillas until charred (1 minute per side).
• Transfer chicken to work surface and slice cross wise into strips.
• Fill tortillas with chicken and vegetables and drizzle with remaining marinade.
• Serve with your favorite salsa and toppings.

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.

QUICK CHICKEN FAJITAS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking 1 minute. Mix in broth and bring to boil. Add chicken and stir until cooked through, about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve, passing salsa separately.

QUICK-FIX BARBECUED 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. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid.
• Grill chicken and vegetables 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Spoon onto tortillas; top with remaining ingredients. Roll up.

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.

EASY CHICKEN FAJITAS

Steps:

• Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
• Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
• Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.

GRILLED CHICKEN FAJITAS

Steps:

• Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut bell peppers in half and discard the inner membranes and seeds.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cut peppers and chicken into strips and serve on tortillas.