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
FAJITA-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: canola oil, red bell pepper, green bell pepper, yellow bell pepper, onion, kosher salt, fresh ground black pepper, cream cheese, shredded cheddar cheese, pepper jack cheese, boneless, skinless chicken breasts, salt, chili powder, cumin, garlic powder, canola oil, salsa, sour cream, guacamole
Provided by Tasty
Categories Dinner
Yield 3 servings
Number Of Ingredients 19
Steps:
- Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
- Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
- In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
- On a cutting board, slice a pocket in the chicken horizontally.
- Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
- Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
- Serve with salsa, sour cream, and guacamole!
- Enjoy!
Nutrition Facts : Calories 853 calories, Carbohydrate 24 grams, Fat 56 grams, Fiber 4 grams, Protein 63 grams, Sugar 10 grams
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
ONE-PAN CHICKEN FAJITA RECIPE BY TASTY
Here's what you need: green bell pepper, red bell pepper, onion, olive oil, salt, pepper, chicken breast, parchment paper, chilli powder, garlic powder, cumin, paprika, salt, ground black pepper
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
- Tear off a sheet of parchment paper, large enough to fold into a packet.
- Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
- Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
- Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Enjoy!
Nutrition Facts : Calories 135 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
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
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