FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
FAJITA CHIMICHANGAS
Both fajitas and chimichangas became popular in Texas and still are to this day. By combining the two, you get to experience everything that's great about that area-deep frying and beef! Love it.
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the marinade: Combine the lemon, lime, cumin, oregano, chili powder, salt and garlic in a large bowl. Add the skirt steak and cover with plastic wrap. Place in the fridge until your grill is preheated.
- Preheat a charcoal grill over medium-high heat.
- Toss the peppers and onions in a bowl with 2 tablespoons oil, salt and pepper, to taste. Grill the skirt steak and prepared vegetables until the steak is medium-rare and the veggies are tender and charred, about 5 minutes. (It'll cook further in the chimichangas.) Set aside on a plate or platter.
- For the salsa: Bring a pot of water to a boil and carefully add the tomatillos. Cook until the tomatillos begin to rupture, about 10 minutes. Drain, shock in an ice bath, and transfer to a blender. Add the jalapenos, garlic, cilantro and salt and pulse until incorporated. Transfer to a container, then cover and chill.
- For the tortillas: Mix the flour and 1/4 cup water together to form a paste. Lay the tortillas out and rub some of the paste over the top edges of the tortillas. Divide the meat and veggies in the lower thirds of the tortillas. Fold the sides in, then the bottoms. Roll up and allow to rest on the "glued" seal.
- Heat a deep-fryer or large Dutch oven with oil to 375 degrees F.
- Carefully lower the chimichangas in the hot oil and cook until golden brown, 3 to 4 minutes.
- Drizzle some of the crema on the bottom of a large platter. Top with the chimichangas, more crema, tomatillo salsa and cilantro.
RANCH CHICKEN FAJITAS
Make and share this Ranch Chicken Fajitas recipe from Food.com.
Provided by SherriT5889
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the chicken (uncooked) into bite size pieces.
- Stir in the ranch dressing mix.
- I usually let this sit in the fridge for about 30 minutes or so.
- Cut up the bell pepper and onion.
- Cook the pepper and onion in a bit of olive oil until done.
- Add chicken and cook and stir until done.
- That's it!
- Just assemble your fajitas and enjoy!
Nutrition Facts : Calories 380.2, Fat 7.8, SaturatedFat 1.9, Cholesterol 51.3, Sodium 600.1, Carbohydrate 47.8, Fiber 3.5, Sugar 3.5, Protein 28
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