Fajita Grilled Chicken Stuffed Tacos Recipes

CHICKEN FAJITA TACOS RECIPE BY TASTY

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
• Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
• Pour the chicken mixture into a large serving bowl .
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
• Enjoy!

FAJITA GRILLED CHICKEN STUFFED TACOS

Steps:

• Preheat grill to 400°F.
• Lightly pound chicken breasts with a meat mallet, then score each side with a sharp knife. Coat chicken in Fajita Seasoning. Place onto hot grill, and cook 30-35 minutes, or until juices run clear, flipping after 15 minutes.
• While chicken is grilling, sauté onion and peppers in the butter over medium heat until onions are translucent. Add rice, cayenne, and pineapples. Season as desired with salt and pepper. Stir occasionally.
• When chicken is done, cut into pieces. Top taco shells with rice mixture and chicken. Serve with salsa or pico de gallo, if desired.

GRILLED CHICKEN FAJITAS

Steps:

• Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut bell peppers in half and discard the inner membranes and seeds.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cut peppers and chicken into strips and serve on tortillas.

FAJITA-STUFFED CHICKEN RECIPE BY TASTY

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!

FAJITA-STUFFED CHICKEN AND RICE SKILLET (COOKING FOR 2)

Steps:

• In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, bell pepper and 1 teaspoon of the taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until vegetables soften; remove from heat. Cool about 5 minutes or until cool enough to handle onion mixture.
• Meanwhile, in small bowl, mix remaining 1 tablespoon vegetable oil and remaining 3 teaspoons taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Rub chicken breasts with taco seasoning mixture. Spoon half of onion mixture into pocket in each chicken breast. Secure with toothpicks.
• Heat same skillet over medium heat; add chicken, and cook 1 to 3 minutes on each side or until browned. Remove chicken from skillet. Add broth; heat to boiling. Stir in rice; return to boiling. Place chicken over rice. Reduce heat to medium-low; cover and simmer about 20 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
• Sprinkle with queso fresco cheese and cilantro; serve with lime wedges.

GRILLED HASSLEBACK FAJITA STUFFED CHICKEN

Steps:

• Combine all the DRY ingredients for the marinade preparation first.
• Blend sour cream and the La Costena In Adobo Sauce Chipotle Peppers in a food processor to make into a creamy spread. Put in refrigerator until time to serve.
• Mix about 1/2 teaspoon of the marinade powder, before adding olive oil, to the shredded queso cheese. Toss the cheese and powder to mix well.
• Add olive oil to the marinade, then add chicken to a sealable glass container, or in a zip lock bag.
• Let marinade in refrigerator for at least 1 hour.
• Slice the peppers for the chicken preparation in thin slices to lay on top of the chicken.
• Cube the Sweet Potatoes.
• Dice the other halves of the peppers.
• Preheat oven to 425.
• Add cut sweet potatoes to a bowl. Toss with 1 tbsp olive oil, 1 tsp Tajín Clásico Seasoning, salt & pepper to taste.
• Spread sweet potatoes on baking sheet in a single layer & bake for 30-35 minutes, stirring every 10 minutes. They are done when crisp on the outside and tender on the inside.
• Lay chicken breasts on another sheet pan, and lay the long slices of peppers across the chicken in a diagonal pattern. sprinkle the Queso cheese mixture over each piece of chicken. Cook until internal temperature of the chicken reaches 165 degrees. It is best to use an electronic probe style thermometer with an alarm for this effort. You don't want to under or over cook the chicken.
• While the sweet potatoes and chicken are roasting in the oven, add corn to a non-stick skillet and dry roast until browned, stirring occasionally. Approx. 10-15 minutes Time will vary depending upon if you use fresh or frozen corn.
• Add all the chopped peppers and vegetables, along with corn to a large serving bowl and toss.
• Once the sweet potatoes are roasted, remove from oven, let cool for 5 mins, then add to serving bowl with all other ingredients.
• Pour dressing over salad, toss gently until combined. Serve room temperature.
• Serve with the garnishes and the chipotle mayonnaise sauce on the side.

FAJITA CHICKEN-STUFFED PEPPER APPETIZER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix water, egg, and fajita seasoning in a bowl until well blended; set aside.
• Cut tops off of peppers and remove the seeds. Set each pepper in the cup of a nonstick muffin tin.
• Mix chicken, rice, and red onion into the water mixture. Stuff peppers evenly.
• Bake in the preheated oven for 20 minutes. Top with Mexican cheese and green onions and continue to bake until rice is tender and cheese has melted, about 20 minutes more.