Tex Mex Pork Fajitas With Corn And Mushrooms Food

TEX-MEX PORK FAJITAS WITH PEPPERS AND ONIONS

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 a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Lightly brush the grill grates with oil 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 then thinly slice.
• Serve with the warm tortillas peppers and onions, 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.

TEX-MEX CHICKEN FAJITAS WITH CORN AND MUSHROOMS

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 chicken 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 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, let rest for 10 minutes and then 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 and sour cream.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

QUICK AND EASY PORK FAJITAS

Steps:

• Heat tortillas according to package directions.
• Slice onion and peppers, set aside.
• Cut pork into thin strips and place in a bowl. Toss pork with seasoning, lime juice, and 1 tablespoon olive oil.
• Preheat 1 tablespoon olive oil over medium high. Add the pork in small batches and cook just until browned, about 3-4 minutes. Set cooked pork aside.
• Add 1 tablespoon of oil to the same pan and cook onions 1-2 minutes, stir in peppers and cook 2 minutes more.
• Add pork and cook until heated through, do not overcook the pork.

SWEET AND SPICY PORK FAJITAS WITH CORN AND MUSHROOMS

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 pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the corn and mushrooms: Heat the vegetable 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 a grill for medium-high heat and brush the grill grates with oil.
• Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

PORK FAJITAS

Steps:

• In a medium-sized bowl, add the sliced pork, olive oil, and fajita seasoning. Stir to coat the meat well.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced pork and cook for 8-10 minutes or until cooked through. Remove from skillet and set aside.
• In the same skillet, add the remaining 1 tablespoon of olive oil, sliced onions, and sliced peppers. Cook for about 5 minutes until the onion is caramelized and the peppers are soft.
• Add the pork back to the skillet, and stir in with the onions and peppers. Cook for an additional 3 minutes, or until they are all warmed through together.
• Serve with warm tortillas and toppings of your choice!