Weeknight Chicken Fajitas For Two Recipes

Steps:

• Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.

Steps:

• Arrange chicken in a shallow dish. Combine 1/4 cup lime juice, 3 teaspoons soy sauce, 2 teaspoons canola oil, garlic, salt, chili powder, cayenne, pepper and, if desired, liquid smoke; pour over chicken. Cover and refrigerate at least 2 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side., In a large nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add onion and red pepper; cook and stir until tender, 5-7 minutes. Stir in remaining 1/2 teaspoon lime juice and remaining 1 teaspoon soy sauce., Cut chicken into thin slices; add to vegetables. Serve with tortillas and, if desired, salsa, sour cream and chopped cilantro.

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:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally.
• Stir in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
• Spoon chicken mixture down centers of tortillas; top with cheese. Roll up.

Steps:

• Pour dressing over chicken, peppers, onions, garlic and oregano in large bowl; toss lightly. Let stand 10 min. Drain chicken mixture; discard dressing.
• Add chicken mixture to large skillet; cook and stir 10 min. or until chicken is done. Stir in tomatoes.
• Top tortillas with chicken mixture; roll up.

Steps:

• Dump the chopped garlic, chopped onion, salt and pepper in either wine or beer to equal about 1 cup and combine well.
• Dump the chicken breast and vegetables in the mixture and marinate for a couple of hours or overnight.
• In an oiled hot iron pan, sauté the chicken, peppers, onion slices and diced tomatoes until done.
• Slice the chicken and serve immediately with warmed tortillas.
• Serve with cheese, guacamole, sour cream, chopped chilies and salsa.