FAJITA PEPPER RINGS RECIPE BY TASTY
Here's what you need: red onion, chicken breasts, fajita spice mix, salsa, lime, cheddar cheese, bell peppers, eggs, taco shells, dipping sauce
Provided by Jordan Ballantine
Categories Appetizers
Yield 2 servings
Number Of Ingredients 10
Steps:
- Fry the onion and chicken in a little oil until the onions are translucent and the chicken is cooked through.
- Add the fajita spice mix, salsa, cheese, and lime juice.
- Cook and stir until the cheese has melted and everything is combined.
- Slice the peppers into thick rings, remove all seeds, and place onto a tray lined with baking paper.
- Spoon the mixture into each pepper ring and freeze until set, approx 1-2 hours.
- Preheat the oven to 200°C (400°F).
- Dip the frozen pepper rings (which should now hold their shape) into the eggs and then the crushed taco shells.
- Place back on the baking tray and cook for 20-25 minutes, turning occasionally until browned and crispy.
- Serve with a selection of dips such as soured cream and chive, guacamole, and salsa.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 42 grams, Fat 18 grams, Fiber 6 grams, Protein 59 grams, Sugar 12 grams
CHICKEN FAJITA PARTY RING RECIPE BY TASTY
Here's what you need: flour tortillas, oil, bell peppers, large white onion, chili powder, cumin, garlic powder, salt, rotisserie chicken, cheddar cheese, pepper jack cheese, sour cream, guacamole
Provided by Pierce Abernathy
Categories Dinner
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
- Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
- Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
- Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
- Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
- Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
- Add the chicken and cook until the onions are translucent and the chicken is warmed through.
- Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
- Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
- Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
- Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
- Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
- Layer the last tortilla on top of the last cheese layer.
- Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.
- Let cool for at least 30 minutes.
- Invert the bundt pan onto a cutting board.
- Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
- Enjoy!
Nutrition Facts : Calories 396 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 33 grams, Sugar 4 grams
HEALTHY CHICKEN FAJITA STUFFED PEPPERS
Get all the zesty flavors of sizzling fajitas in a healthy stuffed pepper that replaces the usual tortillas.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
- Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
- Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
- Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 100 milligrams, Sodium 950 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 27 grams, Sugar 9 grams
FAJITAS
Tyler Florence's Fajitas recipe from Food Network features chipotle-marinated skirt steak, juicy peppers, onions, guacamole and warm flour tortillas.
Provided by Tyler Florence
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
- Preheat a ridged grill pan on high heat.
- Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
- For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
- You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
- Thinly slice the steak against the grain on a diagonal.
- To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
- May also be served with sour cream and shredded cheese.
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
- Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
CHICKEN FAJITAS LIKE MAMA NINFAS
A relatively quick and easy recipe - good for a week night. These taste similar to the Ninfa Fajitas - a popular restaurant dish.
Provided by PanNan
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the grill (indoor or out) or the broiler.
- Pound the chicken breasts to 3/4 inch thickness, and set aside.
- Heat a heavy skillet over high heat for 3- 4 minutes.
- Pour the wine into the skillet, and boil it for 1- 2 minutes to evaporate the alcohol.
- Reduce heat to medium.
- Stir in soy sauce, garlic, and pepper, and cook until they are just combined, about 1 minute.
- Add butter and stir until just melted.
- Remove skillet from heat.
- Dip the chicken breasts into the sauce, and turn them to coat thoroughly.
- Place breasts 3- 4" from heat source, or on in-door grill.
- Cook a few minutes until done to your taste.
- Remove from the heat and let it sit for about 5 minutes.
- Slice the breasts into slim finger length strips.
- To assemble the fajitas, pile a platter high with the chicken strips, and accompany the platter with tortillas, onion, pico de gallo, guacamole, tomatoes and bell pepper rings.
- Let everyone help themselves.
- For each serving, fill a tortilla with some of the chicken and portions of the garnishes.
- Marinated onions: Reduce the stock to 1 cup in a small sauce pan.
- Add soy sauce and chiles; stir.
- Place onions in a medium bowl and pour the marinade over them.
- Cover the bowl and refrigerate it for several hours or overnight.
- Present the onions cold as a garnish, or heat them in the top of a double boiler and serve warm.
- They'll keep at least 10 days.
Nutrition Facts : Calories 999.6, Fat 32.8, SaturatedFat 14.9, Cholesterol 210.4, Sodium 2912.7, Carbohydrate 87.2, Fiber 6.1, Sugar 6.7, Protein 82.7
FAJITA BELL PEPPERS
Make and share this Fajita Bell Peppers recipe from Food.com.
Provided by Deb Wolf
Categories Peppers
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers.
- Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2" wide strips; if you cut them too narrow, they'll go limp before they brown.
- Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).
- Add oil, swirl to coat bottom of pot.
- Add garlic, then peppers.
- Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.
- You want the peppers' skins to get brown patches;cook until tender-crisp.
- Sprinkle with salt, stir and serve.
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