Chicken Fajita Skillet Recipes

Steps:

• Mix first 5 ingredients and 1 tablespoon oil. Add chicken; toss to coat. Let stand 15 minutes., In a large nonstick skillet, heat remaining oil over medium-high heat; saute onion and peppers until crisp-tender, 3-4 minutes. Remove from pan., In same skillet, saute chicken mixture until no longer pink, 3-4 minutes. Stir in salsa and pepper mixture; heat through. Serve in tortillas. Sprinkle with cheese.

Steps:

• Rub chicken breast with fajita seasoning and let marinade for 1/2 hour.
• Slice marinated chicken into strips.
• Use cooking spray and braise chicken in a hot skillet until done.
• Add onion and bell pepper to skillet fry and stir on high so as to cook quickly.
• Remove all from heat and set aside.
• Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness.
• Salt and pepper to you taste.
• Divide in half and place on serving platters.
• Mix egg with half and half, salt and pepper to taste.
• Cook egg mixture into two separate omelets.
• Place on top of browned potatoes.
• Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
• Sprinkle with 1/4 cup cheese on each platter of fajita platter.
• Serve with sour cream, guacamole, and salsa if you like.

Steps:

• Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
• Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
• Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.

Steps:

• Dry chicken with paper towels and pound to a uniform thickness of 1/2 to 3/4-inch thickness.
• Combine cumin, chipotle chili powder, chili powder, smoked paprika, salt, coriander, garlic, Mexican oregano, and pepper in a bowl. Divide spice mixture in half. Sprinkle chicken with 1/2 of the spice mixture and rub on both sides of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.
• Combine bell pepper slices, onion slices, and 1 tablespoon olive oil in a bowl. Stir vegetables until coated in oil, then sprinkle reserved spice mix over the vegetables. Stir until evenly coated; set aside.
• Heat a dry 12-inch cast iron skillet over medium-high heat. Pour remaining 2 tablespoons oil into the hot skillet. Add chicken breasts to the skillet and cook until the chicken is nicely browned, 4 to 5 minutes per side. Transfer chicken to a cutting board.
• Add seasoned vegetables to the same skillet and cook, stirring occasionally, about 5 minutes.
• While vegetables are cooking, slice the chicken breasts into 1/2-inch slices, and add back to the skillet to continue cooking. Continue stirring and cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove skillet from heat and drizzle lime juice over all. Give one final stir and serve in warm flour tortillas.

Steps:

• In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels. , In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink. , In a small bowl, combine cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.

Steps:

• Note: Can replace garlic clove with 1/8 tsp of garlic powder. Veggies are optional.
• Toppings: Salsa, sour cream, shredded cheese, chopped tomatoes.
• Slice meat into thin strips.
• In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot hepper flakes, black pepper and salt.
• Add meat, and stir to coat the meat well. Let sit to marinate (works well overnight in the fridge).
• Chop veggies into strips.
• In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
• Throw in veggies and sautee until well done and remove from skillet.
• Add meat to skillet, cook, stirring for 3-4 minutes or until they lose their red color (for beef).
• Add veggies back in and cook for a couple more minutes.
• Remove from heat and serve.

Steps:

• Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken breast and toss until well coated. Cover bowl and refrigerate, 4 hours to overnight.
• Heat a cast iron skillet over medium-high heat. Add chicken breasts to the hot skillet, reserving the marinade. Cook until browned, 6 to 8 minutes. Remove chicken from skillet, slice, and set aside.
• Heat 1 tablespoon olive oil in the same skillet and add onion, bell peppers, and reserved marinade. Cook until vegetables are soft and tender, 5 to 7 minutes. Add chicken back to the skillet, stir, and cook until warmed through, 2 to 4 minutes.