Kellys Chicken Fajitas Recipes

KELLY'S CHICKEN FAJITAS

Steps:

• Put cut up chicken, peppers and onion in large bowl or ziploc baggie.
• Mix up marinade in medium bowl, and pour over chicken mixture, tossing/mixing to coat all thoroughly.
• Marinate in fridge for 4-6 hours.
• Drain off excess marinade.
• In one (or more) medium-hot frying pans, add a little olive oil, then add chicken mixture.
• Stir-fry til chicken is done.
• Should take only about 8-12 minutes depending on how big you cut your chicken strips.
• Warm flour tortillas in microwave (about 30 seconds on high, 3-4 at a time) or in oven wrapped in foil.
• **Serve with sour cream, guacamole, picante sauce, chopped tomato, shredded lettuce and shredded cheese.
• ***Tossed salad, spicy cornbread, spanish or mexican rice, refried beans/dip, chips, etc., are nice accompaniments.
• ****This recipe can easily be halved.

CHICKEN FAJITAS

Steps:

• Heat some olive oil in a pan over high heat. Sprinkle the chicken with some salt, then place in the pan. Cook until cooked through, about 7 minutes per side. Remove from the pan and set aside.
• Heat some more olive oil in the same pan. Add the garlic, corn, peppers and onions, followed by the cilantro and cumin. Add salt and red pepper flakes to taste. Cook for about 7 minutes -- the vegetables should still have some bite to them.
• Meanwhile, wrap the tortillas in foil and warm them in a low oven.
• In a small bowl, mix the sour cream with lime zest and juice to taste to make a crema.
• Sprinkle a layer of grated pepper jack on each tortilla, then top with vegetables and chicken. Fold over the tortillas, top with crema, and garnish with cilantro leaves.

EASY CHICKEN FAJITAS

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
• Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
• Serve chicken and vegetables on tortillas.

KELLY'S ASIAN CHICKEN

Steps:

• Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
• Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
• If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
• Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
• Serve with Chinese noodles, pasta, or rice.

SWANNY'S KILLER FAJITAS

Steps:

• Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.
• Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.
• Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside.
• Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.
• Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
• Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
• Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
• Top with any other desired toppings; repeat with remaining tortillas and ingredients.

KAREN'S SLOW COOKER CHICKEN FAJITAS

Steps:

• Open Reynolds® Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
• Place chicken in Reynolds® Slow Cooker Liner. Place onions and bell peppers on top of chicken.
• Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker.
• Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done.
• Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove Reynolds® Slow Cooker Liner and toss.

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.