CHIPOTLE CHICKEN FAJITAS
I've had this fajita recipe for three years and my husband and I just love it. Be careful with the chipotle peppers as they can be very hot. I changed it up a little to fit our taste. You may want to adjust the amount to your preference. -Melissa Thomeczek, Hannibal, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours. , Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate., On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until a thermometer reads 170°, turning occasionally. , Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm., Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture.
Nutrition Facts : Calories 748 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 1966mg sodium, Carbohydrate 113g carbohydrate (47g sugars, Fiber 3g fiber), Protein 34g protein.
CHILI-LIME SHRIMP FAJITAS
Easy, quick, and delicious recipe for homemade shrimp fajitas using shrimp, green pepper, onions, lime and just a few spices!
Provided by Jackie
Categories World Cuisine Recipes Latin American Mexican
Time 56m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.
- Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.
- Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.
- Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.
Nutrition Facts : Calories 693.1 calories, Carbohydrate 41.5 g, Cholesterol 208.6 mg, Fat 45.1 g, Fiber 5.8 g, Protein 32.6 g, SaturatedFat 12.9 g, Sodium 975.2 mg, Sugar 4.6 g
CHIPOTLE-LIME CHICKEN FAJITAS MARINADE
Enough marinade for 2 - 2-1/2 pounds boneless skinless chicken thighs or boneless skinless breast, trimmed of excess fat. Serve with warmed tortillas, grilled peppers and onions, sour cream, guacamole, etc.
Provided by gailanng
Categories Low Protein
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a blender or food processer, combine garlic, chipotles, sugar, salt, chile powder, lime zest and juice and oil. Puree until smooth. Transfer to a large zip-top bag and add chicken. Seal bag, squeeze out air and massage bag to coat chicken evenly in marinade.
- Refrigerate for at least 8 hours and not more than 24 hours.
Nutrition Facts : Calories 162.6, Fat 13.9, SaturatedFat 1.8, Sodium 2196.8, Carbohydrate 10.3, Fiber 1, Sugar 8, Protein 0.7
CHILI-LIME CHICKEN FAJITAS
I like to use my cast-iron skillet for this lime chicken fajitas recipe because it gives the dark sear that flavors the fajitas. If you don't have cast iron, a different pan will work just fine. We go pretty simple with our fajita toppings: lime wedges, cheese and a little sour cream, but you can add anything that you wish. -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours. , Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.
Nutrition Facts : Calories 309 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 26g protein.
CINNAMON AND LIME CHICKEN FAJITAS
Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!
Provided by LYSSYLOO
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
- Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
- Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
- Serve the chicken and potatoes in warmed tortillas.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 49.5 g, Cholesterol 44.8 mg, Fat 12.9 g, Fiber 7.4 g, Protein 22.3 g, SaturatedFat 1.5 g, Sodium 1234 mg, Sugar 2.7 g
CHIPOTLE LIME FAJITAS
Make and share this Chipotle Lime Fajitas recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Meat
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except rice, tortillas, sour cream and cheese in a freezer bag. Remove air and either marinate for 2 hours or freeze. Defrost bag in fridge.
- Heat skillet and all bag ingredients into skillet. Cook until meat is done. Season with salt and pepper if needed.
Nutrition Facts : Calories 917, Fat 40.4, SaturatedFat 13.4, Cholesterol 117.3, Sodium 736.7, Carbohydrate 98.9, Fiber 4.1, Sugar 4.8, Protein 36.4
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