TEX-MEX PORK FAJITAS WITH CORN AND MUSHROOMS
Spiced rub pork chops are grilled and thinly sliced and served in warm tortillas along with a mushroom-corn mixture and toppings.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Lightly oil the grill grates and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and thinly slice.
- Serve with the warm tortillas, corn and mushroom topping, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SHRIMP FAJITAS WITH MUSHROOMS AND CORN
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Mix the paprika, brown sugar, chili powder and 1 teaspoon each cumin and salt in a small bowl.
- Put the shrimp in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the shrimp. Refrigerate 30 minutes to 2 hours.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes. Add the corn, poblano, butter and the remaining 1/2 teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are lightly browned, about 3 minutes. Add the scallions and the juice of the remaining lime. Remove from the heat and cover to keep warm.
- Preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.
- Warm the tortillas as the label directs. Serve the shrimp on the tortillas with the mushroom mixture; top with cheese. Serve with lime wedges.
TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS
An easy Tex-Mex flavored rub seasons chicken before grilling. Charred peppers and onions accompany the chicken in these delicious fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
TEX-MEX CHICKEN FAJITAS
I discovered this recipe in Southern Living. Being the Beer Month, I thought I would post it. Preparation time includes time to marinate.
Provided by Bev I Am
Categories Chicken
Time 1h22m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together first 7 ingredients until well blended.
- Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
- Seal, turning to coat.
- Chill 1 hour.
- Place chicken in remaining zip-top bag; add remaining beer mixture.
- Seal, turning to coat.
- Chill 1 hour, turning once.
- Drain chicken, discarding marinade.
- Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
- Grill bell pepper 5 minutes.
- Cut chicken into thin slices, and cut bell pepper into thin strips.
- Serve chicken, onion, and bell pepper with flour tortillas.
- Serve with desired toppings.
- *1(1 1/2-pound) package flank steak may be substituted for chicken.
- Marinate 4 hours.
- Grill flank steak 10 minutes on each side.
Nutrition Facts : Calories 225.2, Fat 6, SaturatedFat 1, Cholesterol 68.4, Sodium 1553.5, Carbohydrate 9.1, Fiber 0.9, Sugar 3.1, Protein 30.4
TEX-MEX CHICKEN FAJITAS
To make this satisfying main dish, Nancy simply folds the zesty chicken starter into warm four tortillas, then sprinkles them with cool toppings like fresh tomatoes, lettuce and sour cream.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter and water; heat through. Spoon filling down the center of tortillas; fold in half. Serve with the cheese, lettuce, tomato, sour cream and salsa if desired.
Nutrition Facts :
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CHICKEN FAJITAS WITH MUSHROOMS RECIPE - TODD PORTER AND …
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5/5 Category DinnerAuthor Todd Porter And Diane CuTotal Time 25 mins
- In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, 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, bell pepper and mushrooms 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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5/5 (47)Category ChickenServings 6Total Time 2 hrs 30 mins
- MARINADE: combine the ingredients for the marinade along with 1 ½ teaspoons salt and ½ teaspoon black pepper. Use a whisk to combine before adding the jalapeño slices and the chicken breast. Let marinate covered in the refrigerator for 4-6 hours. Remove from the refrigerator and allow the chicken to sit at room temperature for 30 minutes before cooking.
- Set a large cast iron skillet or nonstick skillet over high heat and let heat up for a couple of minutes. Drizzle in a teaspoon of oil and add half the chicken to the pan and cook on each side for about 3-5 minutes or longer depending on the thickness of the chicken. If the pan becomes too hot, reduce the heat to medium-high. Remove the chicken from the panand allow to rest for several minutes. Cooke the remaining chicken the same way. Slice the chicken into thin slices.
- FAJITA VEGGIES: Add another teaspoon of oil to the pan over high heat, add half the onions and bell peppers. Let the veggies begin to sizzle and toss as necessary. You can drizzle in some of that chicken marinade if you want to flavor the veggies but be sure to cook them well. Season with a pinch of salt and pepper. Remove the veggies to a plate and cook the remaining veggies the same way.
- ASSEMBLY: Serve the chicken fajitas in tortillas or on rice bowls topped with your favorite toppings!
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