CONTEST-WINNING CHICKEN FAJITAS
I was born and raised on a farm in Iowa but have been a California resident for many years. Southwestern-style recipes like these chicken fajitas soon became family favorites. I like to serve them with salsa and guacamole.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first six ingredients; divide the mixture between two large resealable plastic bags. Add chicken to one and vegetables to the other; seal bags and turn to coat. Refrigerate for 2-4 hours, turning bags occasionally. , Drain and discard marinade from chicken and vegetables. In a large skillet over medium heat, saute chicken for 6-7 minutes or until no longer pink; drain. Remove chicken and keep warm. In the same skillet. Saute vegetables for 3-4 minutes or until crisp-tender; drain. , Spoon chicken and vegetables onto tortillas; fold in sides. Serve immediately.
Nutrition Facts : Calories 299 calories, Fat 10g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 301mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges
MARGARITA CHICKEN
Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. -Kelly Bruneman, Cedar Park, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.
Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
MARGARITA FAJITAS CHICKEN
This recipe was inspired by a meal I had at a local restaurant. The marinade is also great if you want to leave the chicken breasts whole and grill out in the summer. Of course, a good margarita or sangria are my beverages of choice with this dish.
Provided by Lori Fields
Categories Chicken
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, combine liquid ingredients.
- Add chicken strips and refrigerate for at least 4 hours.
- (Overnight works best, if possible) Heat the olive oil in a cast iron skillet (it works best for blackening the chicken).
- When thoroughly heated, add the chicken and cook until just starting to turn golden.
- Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize.
- Heat the tortillas in a tortilla warmer.
- If you don't have a tortilla warmer, I've found that putting the tortillas in a glass pie dish with a damp cloth covering them in a microwave for+/- 2 minutes works for me.
- Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla.
- Top as desired with remaining ingredients.
- It's kinda fun to let people create their own.
Nutrition Facts : Calories 526.5, Fat 21.6, SaturatedFat 5.5, Cholesterol 92.8, Sodium 479, Carbohydrate 39.4, Fiber 3.3, Sugar 3.8, Protein 36.4
HOMEMADE CHICKEN FAJITAS
Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.
Provided by Mark A. Sheeler
Categories World Cuisine Recipes Latin American Mexican
Time 5h35m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 43.9 g, Cholesterol 96.9 mg, Fat 23.3 g, Fiber 5.3 g, Protein 42.4 g, SaturatedFat 4.4 g, Sodium 1099.1 mg, Sugar 6.3 g
MARGARITA CHICKEN
A great filler for quesadillas or fajitas, this chicken is flavorful and juicy. A real crowd-pleaser!
Provided by orangeteapot
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken breasts to even thickness. This is important!
- Combine all ingredients in a blender except chicken.
- Pour marinade over chicken and let sit in the fridge for at least 1 hour, up to 24 hours.
- Preheat grill to medium-high heat.
- Grill chicken breasts for 7-8 minutes per side, turning once. Since the thick parts have been flattened, the whole breast should develop a nice, caramelized texture without drying out.
- Remove from grill and let rest for 5-10 minutes. Slice for fajitas, or serve whole with lime wedges and cilantro.
CHICKEN FAJITAS MARGARITA - LOW CARB
Got this off of the Atkins Web site, really good!! Marinate time: 4 hours If you like the heat of hot peppers, add a big pinch of chili powder to the marinade or top the fajitas with shredded jalapeno jack cheese.
Provided by seahorse73
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight.
- Drain chicken and discard marinade.
- Heat oven to 350°F.
- Wrap tortillas in foil and place in oven.
- Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
- Add pepper strips and cook 2 minutes, until crisp-tender.
- Transfer vegetables to a bowl.
- Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
- Stir in vegetables and tomato.
- Cook, stirring, 2 minutes more.
- Stir in remaining cilantro.
- To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.
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