CHILI'S CHICKEN FAJITA NACHOS (COPYCAT)
Corn Tortilla Chip's topped with moist and tender strip's of Chicken,Onions,& Peppers,(sauteed with Fajitas seasoning mix) Topped with melted Monterey Jack, Cheddar Cheese,& Jalepenos. Served with lettuce, salsa, & sour cream.
Provided by Donna Luckadoo
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Saute Chicken, Onion, & Peppers as directed on the Fajita seasoning pack.
- When done, drain mixture and set aside.
- Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable.
- Layer Chicken, Onions, & Peppers on top of the Tortilla Chips.
- Next, Layer Shredded Cheeses on top of the chicken, and top with Jalepenos.
- Place plate in oven (350° just until Cheeses are melted) or microwave on medium.
- When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter).
- Top the Lettuce with the Salsa & the Sour Cream (and if you like, add Guacamole).
- Grab a cold one and Enjoy!
Nutrition Facts : Calories 1440.3, Fat 75.9, SaturatedFat 20.6, Cholesterol 107.4, Sodium 1655.5, Carbohydrate 150.2, Fiber 14.4, Sugar 9, Protein 47.9
COPYCAT CHILI'S CHICKEN FAJITAS
Chili's...babyback fajitas! Wait, fajitas? Yup, these Copycat Chili's Chicken Fajitas taste just like the fajitas at Chili's. This is one of our all-time favorite recipes!
Provided by David
Categories Main Course
Time 40m
Number Of Ingredients 23
Steps:
- In a small bowl, combine all of the Chicken Marinade ingredients; whisk together until fully combined. Use a fork to pierce each chicken breast in several places and then place the chicken breasts in a medium-sized glass baking dish. Add Chicken Marinade to the baking dish; cover and refrigerate overnight.
- Place a large cast iron skillet over medium-high heat. Once skillet is hot, add olive oil and peppers. Sauté for 6-7 minutes, and then add the onions. Continue sautéing for 15-20 more minutes or until onions and peppers soft, stirring occasionally.
- Meanwhile, place another skillet or fry pan over medium-high heat. Place marinated chicken breasts in pan and cook until done (~15-18 minutes), flipping after 10 minutes.
- In a small bowl, whisk together all of the ingredients for the Vegetable Finishing Sauce. When the peppers and onions are almost done, reduce heat to medium low, add the Vegetable Finishing Sauce and simmer for 2-3 more minutes.
- Once chicken breasts are cooked, transfer them to cutting board and slice thinly.
- Place chicken, onions and peppers on a flour tortilla. Top with optional toppings as desired. (Tip: Wrap the stack of tortillas in a wet paper towel and microwave for 30 seconds before adding toppings. This will both warm and soften the tortillas.)
Nutrition Facts : Calories 215 kcal, Carbohydrate 5 g, Protein 21 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 881 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEVY'S CHICKEN FAJITAS
This recipe originally came from the Chevy's and Rio Bravo Cookbook. I've made it for about ten years, for groups as large as 50 who all raved about its flavor and authenticity. The Achiote Paste can be found at Latin grocers, or by mail at MexGrocer.com. It's a little bit of work but well worth it. It's essential to use fresh orange and pineapple juice, for the enzymes, if at all possible. Time listed includes the marinating time.
Provided by PacemakerGuy
Categories Poultry
Time 10h40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Place all marinade ingredients except bay leaf in a food processor or blender and pulse until smooth.
- Add bay leaf and reserve.
- Mix spice rub ingredients.
- Wash chicken breasts and pat dry with paper towels.
- Transfer 2 TBS of the spice rub to a small bowl. Rub the breasts on both sides with the spice rub. Save remaining spice rub in an airtight container.
- Put the coated breasts in a plastic bag and pour in the reserved marinade. Marinate overnight in the refrigerator.
- Prepare an outdoor grill or grill pan. Spray the grill or pan with cooking spray.
- Grill the breasts until cooked through.
- Serve with sauteed green, red, and yellow peppers and white onions seasoned before cooking with one TBS of the spice rub.
Nutrition Facts : Calories 448.9, Fat 18.1, SaturatedFat 2.9, Cholesterol 131.7, Sodium 4533.4, Carbohydrate 17.2, Fiber 5.9, Sugar 5.1, Protein 55.5
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