Chipotle Pork Fajitas Recipes

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CHIPOTLE CHICKEN FAJITAS



Chipotle Chicken Fajitas image

Provided by Aida Mollenkamp

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13

1 pound (about 6) boneless, skinless chicken thighs, cut lengthwise into strips about 1-inch wide
1 chipotle en adobo, minced (about 1 tablespoon)
2 teaspoons kosher salt
1 tablespoon vegetable oil
1 medium red onion, quartered and sliced crosswise 1/2-inch thick
3 medium cloves garlic, thinly sliced (about 2 tablespoons)
2 medium bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
1/2 cup low-sodium chicken broth or water
2 teaspoons roughly chopped fresh oregano
6 to 8 flour tortillas, warmed, for serving
Pico de Gallo salsa, optional for serving
Guacamole, optional for serving
Sour cream, optional for serving

Steps:

  • Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside.
  • Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
  • Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
  • Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary. Serve immediately over steamed rice or potatoes.

Nutrition Facts : Calories 366, Fat 13 grams, SaturatedFat 2.5 grams, Cholesterol 94 milligrams, Sodium 1494 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 28 grams, Sugar 5 grams

CHIPOTLE PORK FAJITA'S



Chipotle Pork Fajita's image

I decided to make this tonight.. it was a big hit here at my house.I decided to share it. hope you enjoy it

Provided by Kellie Parker @Luv2mixitup

Categories     Pork

Number Of Ingredients 9

1 pound(s) pork tenderloin sliced thin
2 1/2 tablespoon(s) chipotle seasoning
1 - onion sliced
1 - yellow or green pepper sliced in strips
1 - red pepper sliced in strips
6 - flour tortillas
2 tablespoon(s) vegetable oil
- mexican cheese (optional)
- sour cream (optional)

Steps:

  • In a shallow bowl, toss pork pieces with chipotle seasoning. In large non-stick skillet over medium-high heat, stir-fry pork pieces with onion and peppers until all is just tender.
  • Wrap portions in flour tortillas with salsa *Placing pork tenderloin in freezer for about 20 minutes makes slicing easier Sour cream and mexican cheese added on top is a great addition

MANGO PORK FAJITAS WITH CHIPOTLE SOUR CREAM



Mango Pork Fajitas With Chipotle Sour Cream image

This can be made with chicken strips instead of pork, plan ahead for the sour cream sauce it needs to stay in the fridge for a couple of hours to blend the flavors so prepare the sauce well ahead of the fajitas, prep time included in the refrigeration time for sauce, all ingredients may be adjusted to taste

Provided by Kittencalrecipezazz

Categories     Fruit

Time 3h3m

Yield 4 serving(s)

Number Of Ingredients 11

1 -2 tablespoon oil
1 lb pork tenderloin, cut into 1/2 in thick strips
1 -2 tablespoon taco seasoning mix
1 small onion, sliced
1 cup fresh ripe mango, chunks
1 cup sour cream (light is okay, do not use fat-free)
4 fresh minced garlic cloves, divided
1 small red bell pepper, seeded and sliced
4 flour tortillas, warmed
2 teaspoons minced canned chipotle chiles in adobo
1/4 cup minced fresh cilantro

Steps:

  • Toss pork strips in the taco seasoning to coat evenly.
  • Heat the oil in a large skillet over medium-high heat; add pork strips, onion, bell pepper, and 3 cloves minced fresh garlic; stir-fry 3-5 minutes.
  • Divide the pork mixture and mango chunks into four equal parts.
  • Roll up in warmed tortillas.
  • Serve with chipotle sour cream.
  • For the chipotle sour cream mixture; in a medium bowl combine sour cream, chilpotle chiles, cilantro and 1 minced garlic clove; mix until well blended.
  • Cover and refrigerate several hours to blend flavors.
  • To warm the tortillas; wrap loosely in a kitchen towel, microwave on HIGH for 30-40 seconds.

Nutrition Facts : Calories 444.6, Fat 24.1, SaturatedFat 10.7, Cholesterol 100.1, Sodium 279.5, Carbohydrate 28.8, Fiber 2.4, Sugar 8.3, Protein 28.4

CHIPOTLE CHICKEN FAJITAS



Chipotle Chicken Fajitas image

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

1 bottle (12 ounces) chili sauce
1/4 cup lime juice
4 chipotle peppers in adobo sauce
1 pound boneless skinless chicken breasts, cut into strips
1/2 cup cider vinegar
1/3 cup packed brown sugar
1/3 cup molasses
4 medium green peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
10 flour tortillas (8 inches)
1-1/2 cups chopped tomatoes
1 cup shredded Mexican cheese blend

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.

GRILLED ORANGE CHIPOTLE PORK FAJITAS



Grilled Orange Chipotle Pork Fajitas image

Pork and vegetables grill together which saves both energy and time.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup KRAFT Zesty Italian Dressing
1/4 cup orange marmalade
2 Tbsp. chopped canned chipotle peppers in adobo sauce
1 pork tenderloin (1-1/2 lb.), butterflied
1 each large green and red pepper, quartered
1 large onion, quartered
6 flour tortillas (8 inch), warmed
1-1/2 cups KRAFT Shredded Cheddar Cheese

Steps:

  • Heat grill to medium heat.
  • Mix dressing, marmalade and peppers.
  • Grill meat and vegetables 15 min. or until meat is done (135ºF), turning occasionally and brushing generously with dressing mixture for the last 3 min. Remove meat and vegetables from grill; let meat stand 5 min. Meanwhile, cut peppers into strips and onions into thinner wedges.
  • Cut meat into thin strips; toss with vegetables. Spoon onto tortillas; top with cheese. Roll up.

Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

CHIPOTLE STEAK FAJITAS



Chipotle Steak Fajitas image

Make and share this Chipotle Steak Fajitas recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 3h20m

Yield 12 fajitas

Number Of Ingredients 17

3 garlic cloves
1/2 cup chipotle chile in adobo
1 large lime, juice of
2 teaspoons dried oregano
1 tablespoon chili powder
3/4 cup dark beer
1/4 cup olive oil, plus extra for pan
2 lbs flank steaks
1 red bell pepper, sliced (more if desired)
1 poblano pepper, sliced (more if desired)
1 medium red onion, sliced (more if desired)
salt and pepper
12 flour tortillas (6-8 inch)
sour cream
salsa
shredded cheese
guacamole

Steps:

  • In work bowl of a food processor, combine garlic and chilies; pulse to form a chunky paste.
  • Add lime juice, oregano, chili powder, beer and olive oil. Pulse to combine.
  • Place steak in a shallow dish or large zip-top plastic bag. Add marinade and turn to coat. Cover and refrigerate for at least 3 hours or overnight.
  • Heat grill to medium-high. Brush excess marinade from steak and season well with salt and pepper. Grill until medium-rare to medium. Set aside and let rest, covered loosely with foil, for 10 minutes before slicing.
  • Meanwhile, heat a large sauté pan over high heat. Add enough oil to lightly coat pan.
  • When oil is hot, add peppers and onion; season with salt and pepper. Cook quickly, stirring constantly, until vegetables are just softened and starting to brown. Remove from heat.
  • Cut steak into thin slices across grain. Top with peppers and onion.
  • Serve with tortillas and your favorite toppings.

PORK 'N' PINEAPPLE FAJITAS



Pork 'n' Pineapple Fajitas image

Grilled pineapple gives these fajitas a different, fun twist people will love. If you have time, allow the pork to marinate for up to an hour.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 can (8 ounces) sliced pineapple
1 envelope fajita seasoning mix
1 pork tenderloin (1 pound)
1 medium sweet red pepper, sliced
1 medium onion, sliced
4 flour tortillas (8 inches), warmed
1 cup shredded Monterey Jack cheese
1 medium ripe avocado, peeled and sliced

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine seasoning mix and reserved juice; add the pork. Seal bag and turn to coat; refrigerate for 15 minutes., Meanwhile, place the red pepper, onion and pineapple on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around mixture and seal tightly., Prepare grill for indirect heat. Drain and discard marinade from pork. Grill pork and foil packet, covered, over indirect medium heat for 20-35 minutes or until a thermometer inserted in the pork reads 145° and vegetables are tender. Remove from the grill. Cover pork and let stand for 5 minutes., Cut tenderloin into strips; place on tortillas. Top with vegetable mixture, cheese and avocado; fold in sides.

Nutrition Facts : Calories 523 calories, Fat 22g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 35g protein.

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