Margarita Fajitas Chicken Recipes

Steps:

• In a medium bowl, combine liquid ingredients.
• Add chicken strips and refrigerate for at least 4 hours.
• (Overnight works best, if possible) Heat the olive oil in a cast iron skillet (it works best for blackening the chicken).
• When thoroughly heated, add the chicken and cook until just starting to turn golden.
• Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize.
• Heat the tortillas in a tortilla warmer.
• If you don't have a tortilla warmer, I've found that putting the tortillas in a glass pie dish with a damp cloth covering them in a microwave for+/- 2 minutes works for me.
• Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla.
• Top as desired with remaining ingredients.
• It's kinda fun to let people create their own.

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.

Steps:

• Cut meat in strips (against the grain) and place in medium sized freezer bag.
• Drizzle enough oil over the meat to coat and shake bag.
• Add all all seasonings to bag, shake to coat meat.
• Add enough lime juice to coat meat, plus dash of tequila.
• Marinade (ideal time for steak or chicken-- 1 1/2 -2 hours, shrimp-- no more than 30 minutes).
• Heat cast iron skillet on medium-high until smoking, add approximately 1/4 of the meat plus onion and peppers and sear for approximately 3-5 minutes. If cooking just chicken or shrimp, you may need to add a small amount of oil (1 tsp). Do not overcrowd the skillet or you will not achieve a good sear.
• Continue cooking the rest of the fajitas in small batches. Serve with tortillas and accompaniments.

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
• Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
• Serve chicken and vegetables on tortillas.

Steps:

• Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken strips from marinade; discard used marinade.
• Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

Steps:

• In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

Steps:

• Pound chicken breasts to even thickness. This is important!
• Combine all ingredients in a blender except chicken.
• Pour marinade over chicken and let sit in the fridge for at least 1 hour, up to 24 hours.
• Preheat grill to medium-high heat.
• Grill chicken breasts for 7-8 minutes per side, turning once. Since the thick parts have been flattened, the whole breast should develop a nice, caramelized texture without drying out.
• Remove from grill and let rest for 5-10 minutes. Slice for fajitas, or serve whole with lime wedges and cilantro.

Steps:

• Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight.
• Drain chicken and discard marinade.
• Heat oven to 350°F.
• Wrap tortillas in foil and place in oven.
• Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
• Add pepper strips and cook 2 minutes, until crisp-tender.
• Transfer vegetables to a bowl.
• Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
• Stir in vegetables and tomato.
• Cook, stirring, 2 minutes more.
• Stir in remaining cilantro.
• To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.

Steps:

• Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut bell peppers in half and discard the inner membranes and seeds.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cut peppers and chicken into strips and serve on tortillas.

Steps:

• SELECT 1 1/2 - 2 lbs beef or chicken; if you are NOT barbecuing or grilling, have your butcher cut meat into thin strips for fajitas; If you ARE barbecuing or grilling, buy whole flank steak or chicken breasts; if preparing Recipe #368233 get tomatillos and other ingredients needed, including liquid smoke, if you plan on using it.
• PUREE all marinade ingredients in a blender or food processer: 1 cup Jose Cuervo premium margarita mix, 1/3 cup tequila, 1/3 cup fresh lime juice, 2 tablespoons Cointreau or Grand Marnier (or fresh orange juice), 1 ounce fresh cilantro, 2 1/2 teaspoons margarita salt (kosher salt), 2 teaspoons ground cumin, 1/3 cup canola oil, 2 cloves garlic, 1 large whole jalapeno pepper (stem removed), 1 teaspoon ground coriander (or 1 1/4 teaspoon whole), 1 teaspoon ground black pepper, and 1/4 teaspoon freshly grated lime zest; RESERVE 4 tablespoons of marinade and POUR into small airtight plastic container with lid; ADD 1 tablespoon cornstarch; replace lid; SHAKE very well and keep in refrigerator until ready to use.
• POUR remaining marinade over meat in shallow baking dish or a large sealable ziplock bag; REFRIGERATE and marinate at least 4 hours, or 24 hours, for best results.
• GRATE monterey jack cheese and refrigerate; PREP all veggies needed for fajitas including limes for serving.
• WARM desired amount of tortillas by laying them across grill on both sides until grill marks appear, or flip each tortilla at a time over over medium-high flame or rangetop grill until very slightly charred in spots yet soft; PLACE on large sheet of aluminum foil; REPEAT with remaining tortillas, stacking; SEAL foil over tortillas and place in a warm oven until serving time.
• SAUTE one clove pressed garlic, two julienned white onions, 2-3 julienned green bell peppers or tri-color bell peppers, 1-2 julienned seeded fresh jalapeno peppers and one tablespoon chopped cilantro in one tablespoon canola oil over medium-high heat just until softened; REMOVE from heat; REMOVE vegetables and set aside; WIPE skillet or wok if necessary.
• PREP both sides of meat for grilling with a light brushing of canola oil, a light squeeze fresh lime juice and a light sprinkle of margarita salt; PREP meat for pan-frying with one light squeeze fresh lime juice and one light sprinkle margarita salt; ADD two tablespoons canola oil to skillet or wok; ADD 1/4 teaspoon liquid smoke to oil if desired before heating for a smoky flavor.
• GRILL or barbecue whole flank steak or chicken breasts over medium to medium heat (if pan-frying chopped meat cook in an iron skillet or wok); COOK meat just until no longer pink (do not overcook! It will get one more heating when combined with fajita veggies); REMOVE from heat and set aside on a cutting board to cool slightly; CUT whole steak or chicken breasts into thin 2-3 inch strips.
• ADD sauteed vegetables; TOSS with cooked meat and combine well; ADD reserved marinade; RETURN to saucepan over medium heat: STIR constantly until mixture glazes slightly.
• PLACE fajita mix in skillet or serving dish with tongs on table or dining area (over heat-protective pad if necessary); PLACE warmed tortillas in a tortilla warmer or cloth-lined basket (have all condiments ready such as Fresh Fire-Roasted Tomatillo Salsa With Cilantro and Lime, shredded monterey jack cheese, shredded lettuce, sour cream, guacamole, pico de gallo and fresh lime wedges); SNAP your fingers and shout, "OLE"!

Steps:

• Place chicken in a large bowl. Add limeade concentrate and toss to coat. Cover bowl; refrigerate for 6 hours or overnight. , In a large nonstick skillet, saute the onion and sweet peppers in oil until tender; season with salt and pepper. Remove and set aside; wipe out skillet. Drain chicken and discard marinade., Grill chicken, covered, on a greased rack over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 165°. Cut chicken into 1/4-in. strips; set aside. On half of each tortilla, layer Monterey Jack cheese, chicken, pepper mixture and cheddar cheese; fold over. Combine butter and lime juice; brush over tortillas., In same skillet used to cook vegetables, cook quesadillas over medium heat until cheese is melted, 2-3 minutes per side. Keep warm in oven while cooking remaining quesadillas. Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with lime wedges if desired.