CHIPOTLE CHICKEN FAJITAS
I've had this fajita recipe for three years and my husband and I just love it. Be careful with the chipotle peppers as they can be very hot. I changed it up a little to fit our taste. You may want to adjust the amount to your preference. -Melissa Thomeczek, Hannibal, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours. , Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate., On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until a thermometer reads 170°, turning occasionally. , Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm., Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture.
Nutrition Facts : Calories 748 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 1966mg sodium, Carbohydrate 113g carbohydrate (47g sugars, Fiber 3g fiber), Protein 34g protein.
CHIPOTLE CHICKEN FAJITAS
I got this out of a taste of home cookbook and it really is delicious. You can make it as spicy as you'd like and it won't effect the recipe. I didn't have any chipotle peppers so I used jalapenos and they worked just as well.
Provided by RachelB-KY
Categories One Dish Meal
Time 3h20m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blend. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
- Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
- On six metal or soaked wooden skewers, alternately thread chicken, green peppers and onion. Brush with oil; sprinkle salt and pepper. Grill uncovered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally.
- Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
- Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture.
CHIPOTLE CHICKEN FAJITAS
Provided by Aida Mollenkamp
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside.
- Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
- Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
- Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary. Serve immediately over steamed rice or potatoes.
Nutrition Facts : Calories 366, Fat 13 grams, SaturatedFat 2.5 grams, Cholesterol 94 milligrams, Sodium 1494 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 28 grams, Sugar 5 grams
CHICKEN FAJITAS
Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
- Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
- Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
- To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
Nutrition Facts : Calories 347, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 157 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 31 grams
CHIPOTLE STEAK FAJITAS
Make and share this Chipotle Steak Fajitas recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 3h20m
Yield 12 fajitas
Number Of Ingredients 17
Steps:
- In work bowl of a food processor, combine garlic and chilies; pulse to form a chunky paste.
- Add lime juice, oregano, chili powder, beer and olive oil. Pulse to combine.
- Place steak in a shallow dish or large zip-top plastic bag. Add marinade and turn to coat. Cover and refrigerate for at least 3 hours or overnight.
- Heat grill to medium-high. Brush excess marinade from steak and season well with salt and pepper. Grill until medium-rare to medium. Set aside and let rest, covered loosely with foil, for 10 minutes before slicing.
- Meanwhile, heat a large sauté pan over high heat. Add enough oil to lightly coat pan.
- When oil is hot, add peppers and onion; season with salt and pepper. Cook quickly, stirring constantly, until vegetables are just softened and starting to brown. Remove from heat.
- Cut steak into thin slices across grain. Top with peppers and onion.
- Serve with tortillas and your favorite toppings.
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- In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground chipotle, paprika, cumin, sugar and fresh lime juice. Set aside.
- Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
- Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.
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