QUICK-FIX BARBECUED FAJITAS
Fill your home with the smell of sizzling fajitas with these zesty Quick-Fix Barbecued Fajitas. Made with chicken, fresh green and red peppers, shredded cheese, barbecue sauce and more, these Quick-Fix Barbecued Fajitas will be a new family-favorite.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 600, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1660 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 38 g
SHEET PAN CHICKEN FAJITAS
These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 1100 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams
SUNNY'S QUICK SIZZLIN CHICKEN FAJITAS
Provided by Sunny Anderson
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, chile powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes.
- For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside.
- On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn't steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way.
- Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese.
STEAK AND CHICKEN FAJITAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 fajitas
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt and a few grinds of pepper in a small bowl. Put the steak in a medium bowl. Place the chicken between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet or a heavy skillet until 1/2 inch thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and toss well. Refrigerate 30 minutes.
- Preheat a grill to medium high. Oil the grates. Remove the steak and chicken from the marinade and season with salt. Grill, covered, 3 to 5 minutes per side for the steak and 6 to 7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest 10 minutes.
- Meanwhile, brush the bell peppers and onions with vegetable oil; season with salt. Cover and grill, turning, until charred, 6 to 8 minutes. Transfer to the cutting board. Wrap the tortillas in foil and warm on the grill, flipping once, 5 minutes. Slice the bell peppers and separate the onions into rings. Slice the steak and chicken. Serve the meat and vegetables with the tortillas and assorted toppings.
BARBECUED CHICKEN FAJITA SKEWERS
Get the kids in the kitchen to prepare this easy BBQ chicken recipe, then assemble together with creamy guacamole on tortilla wraps
Provided by Barney Desmazery
Categories Dinner, Main course
Time 40m
Yield Makes 6-8 skewers
Number Of Ingredients 13
Steps:
- Make the marinade. In a large bowl, juice both the limes. Add the oregano, spices, olive oil and garlic, and mix together. Dice the chicken, then get your child to stir it through the marinade, and set aside.
- Prepare the vegetables. Deseeding the peppers and halving the onion is tricky, so do this yourself. Children aged from about seven or above can cut them into chunks using a child-friendly knife.
- Make your skewers. Carefully thread alternate pieces of chicken, peppers and onion onto your skewers. Smaller children might find this a little hard, so the best way is to stab the ingredients and push them up the skewers. When you've used up all the ingredients, set aside. Can be made several hours ahead and chilled until ready to cook.
- Prepare the guacamole. Stone and peel the avocados, then tip into a bowl with the other ingredients. Get your child to use a potato masher to mash everything together and tip into a serving dish.
- Cook the skewers. Heat a barbecue or griddle pan. Cook the skewers for 10-12 mins, turning, until they are cooked all the way through. A child from the age of eight can watch over a griddle and turn the skewers with a pair of tongs. Serve the skewers on heated tortillas with the guacamole, soured cream, chopped coriander, lime wedges on the side and chilli sauce for those who like a touch of spice.
Nutrition Facts : Calories 365 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
GRILLED CHICKEN FAJITAS PLATTER
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
- Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
- Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
- Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.
BBQ CHICKEN FAJITAS
Nothing says summer like BBQ chicken, but if you're looking for a new way to make it, look no further! This recipe is a Tex-Mex mashup of BBQ chicken and fajitas that is sure to be your new cookout favorite. Fajitas were originally made with skirt steak, but these days, we see it done with chicken, vegetables, seafood and so much more. The BBQ rub makes for tender, juicy and flavorful chicken. I love the addition of a poblano pepper to the charred pepper mix; it adds a bright and savory flavor pop. The sizzle sauce marries a traditional barbecue sauce with a double dose of bright acid from apple cider vinegar and lime. It's all topped with a generous drizzle of a smoky and spicy crema that ties the whole mashup together.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 21
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
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.
Provided by mikeandmelody
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g
QUICK FIX BARBECUED CHICKEN FAJITAS
From kraftfoods.com. Sounds yummy! Shortcut: For even faster fajitas, use a grill basket for foil pan. Reduce grilling time to 7-10 minutes.
Provided by bcfdwife
Categories Mexican
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high heat. Toss chicken and vegetables with bbq sauce. Let stand 5 minutes to marinate.
- Poke holes evenly in bottom of 13x9 inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; close grill lid.
- Grill chicken and vegetables in pan 20 minutes or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
- Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.
Nutrition Facts : Calories 515.6, Fat 19.6, SaturatedFat 9.8, Cholesterol 106.8, Sodium 1286.9, Carbohydrate 43.1, Fiber 3.6, Sugar 6.8, Protein 40.3
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