HOT AND SPICY FAJITAS
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve.
- Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.
- Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the Guacamole and Salsa.
- Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.
- Preheat a grill to high.
- Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.
SPICY CHICKEN FAJITAS
Enjoy these chicken fajitas made with red bell peppers - a spicy Mexican dinner that's ready in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, toss chicken and fajita seasoning. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 3 minutes, stirring frequently. Add bell pepper; cook 5 minutes longer, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender.
- On each of 4 plates, place 1 tortilla; top each with 1 cup chicken mixture and 2 tablespoons salsa. Sprinkle with avocado and cilantro. Fold tortilla over filling. Serve with sour cream.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Fiber 5 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 750 mg
SPICY CHICKEN FAJITAS
Family favorite in the summer, but can be cooked year-round with the broiler on cold days when you're pining for warm weather. Easy, tasty, and filling.
Provided by Marianne Meed Ward
Categories World Cuisine Recipes Latin American Mexican
Time 12h55m
Yield 8
Number Of Ingredients 17
Steps:
- Place chicken in a large glass or ceramic bowl. Whisk soy sauce, 1 tablespoon lime juice, honey, jalapeno pepper, and garlic together in another bowl until marinade is smooth. Pour marinade over chicken and turn to coat completely. Cover the bowl with plastic wrap and refrigerate 12 hours to overnight, turning occasionally.
- Remove chicken from marinade and shake off excess. Pour marinade into a small saucepan; bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
- Mash avocado in a bowl. Stir in tomato, minced onion, 1 tablespoon lime juice, cilantro, and hot pepper sauce until guacamole is well-combined.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook chicken on preheated grill, basting with marinade and turning often, until no longer pink in the center and the juices run clear, 7 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with aluminum foil to rest, about 5 minutes. Slice chicken across the grain into thin strips.
- Heat oil in a large nonstick skillet over medium-high heat. Saute sliced onion and red bell pepper in hot oil until tender, about 10 minutes.
- Wrap tortillas in a damp paper towel and microwave on high until softened 1 to 3 minutes. Place strips of chicken down the center of each tortilla and top with shredded lettuce, sauteed onion and red bell peppers, and guacamole. Wrap each tortilla tightly around filling.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 68.7 g, Cholesterol 32.3 mg, Fat 15.4 g, Fiber 6.2 g, Protein 22.8 g, SaturatedFat 3.2 g, Sodium 1005.9 mg, Sugar 6.6 g
SPICY CHICKEN FAJITAS
Steps:
- Combine 2 tablespoons of oil, lime juice and spices in a medium bowl. Add the chicken and stir to coat it evenly. Cover and refrigerate for 1 to 8 hours.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the peppers and onion and cook until crisp-tender. Remove to a plate.
- Add the remaining tablespoon of oil to the skillet. Cook chicken for 5 to 6 minutes or until no longer pink. Return the pepper/onion mixture to the pan. Once warm, remove from heat.
- Warm the tortillas either in a nonstick skillet or in the microwave.Spoon the chicken mixture down the center or each tortilla and top with desired toppings.Serve.
Nutrition Facts : Calories 178 kcal, ServingSize 1 serving
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
SPICY CHICKEN FAJITAS
My husband requests these once a week, they're fairly easy to make and toppings can be mixed and matched according to individual tastes.
Provided by packeyes
Categories Chicken Breast
Time 25m
Yield 2-3 fajitas, 2 serving(s)
Number Of Ingredients 17
Steps:
- Put the garlic, onions, green peppers, mushrooms and chicken in a skillet with olive oil and sauté. After the chicken is cooked through sprinkle with taco or enchilada seasoning packet. I usually use about a quarter of a packet.
- Spread cream cheese on each tortilla and heat in the microwave for 20 seconds. Spread cream cheese evenly on tortillas.
- Spread a thin layer of refried bean on the tortillas.
- Spread the sautéed chicken and veggies on the tortillas. Top with cheddar cheese, mashed avocado, sour cream, salsa, lettuce, tomatoes and black olives.
- Enjoy!
SKILLET CHICKEN FAJITAS
Skillet chicken fajitas are a light, fresh, and sizzling dish bursting with flavour, packed with colorful vegetables, and wrapped in warm tortillas.
Provided by Sam Hu | Ahead of Thyme
Categories Chicken
Time 25m
Number Of Ingredients 13
Steps:
- In a large ziploc bag, combine chicken strips with 1 tablespoon oil and fajita seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Press the air out of the bag and seal tightly. Press the seasoning around the chicken strips to coat. Let it marinate for at least 20 minutes (if time allows), up to overnight in the refrigerator.
- When ready to cook, heat the remaining 1 tablespoon oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add the chicken strips and stir well to cook evenly until browned on all sides, about 6-8 minutes. Stir constantly to keep the strips separate. Once done, transfer onto a plate.
- In the same skillet, add onion and bell peppers and sauté until soft, about 3-5 minutes. Return the chicken to the skillet and add in lime juice. Toss well until evenly combined.
- Serve immediately with warmed tortillas. To heat the soft tortillas, follow the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
Nutrition Facts : ServingSize 1 tortilla, Calories 223 calories, Sugar 2 g, Sodium 420.4 mg, Fat 7.5 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 16.5 g, Fiber 1.2 g, Protein 21.9 g, Cholesterol 62.1 mg
EASY SPICY CHICKEN FAJITAS
An easy, low fat chicken fajita recipe with tons of spice and flavor! I have tweaked it over the past several months and have it the way my fiance and I love it. Any of the spices can be tweaked or omitted to suit your family's preferences. Good served with Spanish or Mexican rice and chips with salsa. I feel it's bold and absolutely delicious.
Provided by IndyGrl87
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season thawed chicken breasts with S&P on both sides.
- In large skillet, brown chicken breasts in oil until golden brown on both sides. Remove from skillet.
- In the same skillet, saute onions and peppers until browned. (You may have to add a little more oil or cooking spray).
- Add garlic and saute for an additional minute.
- Add chicken broth (eyeball it) and fajita seasoning.
- Slice chicken and add to skillet.
- Cover and simmer for 20-30 minutes, or until vegetables are tender and chicken is cooked through.
- Serve fajita mixture on warm tortillas with toppings (shredded cheese, sour cream, salsa, etc.).
Nutrition Facts : Calories 441.6, Fat 14.4, SaturatedFat 2.8, Cholesterol 51.4, Sodium 1469.7, Carbohydrate 47.8, Fiber 4.5, Sugar 6.1, Protein 29.5
SWEET AND SPICY CHICKEN FAJITAS WITH SQUASH AND ZUCCHINI
A sweet and spicy marinade boosts the flavor of grilled chicken. Squash and zucchini are cooked with scallions and tomatoes to accompany the chicken to fill flour tortillas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
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- In a medium-size bowl, combine chili powder, salt, pepper, brown sugar, paprika, cumin, garlic powder, oregano and onion powder for the fajita seasoning.
- Slice bell peppers and onion and place in a zip top bag along with 2 tablespoons of oil and half of the fajita seasoning. Shake the bag to coat the peppers and onion evenly.
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- Rub the chicken on all sides with 2 tablespoons of olive oil and the fajita seasoning. Heat a a tablespoon of oil over medium heat in a large skillet. Grill the chicken on both sides until cooked through.
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- In a small bowl, mix together the seasoning ingredients. You can divide each of them in half and mix them in two different bowls, as I do in the video below. Half will season the veggies and half will season the chicken.
- Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the bell peppers, the onions, and half the seasoning mix. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.
- Using a slotted spoon, remove the vegetables to a plate. Add the remaining oil to the skillet, then add the chicken slices with the second half of the seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.
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- Heat the oil in a large skillet over medium high heat. Add the onion and saute 4-5 minutes, stirring occasionally, until the onions start to go clear.
- Add the bell pepper and jalapeno. Continue cooking for 2-3 minutes or until the vegetables are tender.
- Transfer the vegetable mixture to a covered dish and chill in the refrigerator until very cold, about 2 hours.
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- In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside.
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