Fajita Pepper Rings Recipe By Tasty

CHICKEN FAJITA PARTY RING RECIPE BY TASTY

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!

FAJITA PEPPER RINGS RECIPE BY TASTY

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!

SKIRT STEAK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
• Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
• Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
• Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.

FABULOUS FAJITAS

Steps:

• In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. , Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour. , Warm tortillas according to package directions; spoon beef and vegetables down the center. Top as desired.

ASPARAGUS CHICKEN FAJITAS

Steps:

• Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times., Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.

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.