Moms Chicken Cheese Bbq Fajitas Recipes

EASY CHICKEN FAJITAS RECIPE

Easy Chicken Fajitas Recipe image

Chicken Fajitas are the perfect one-pan meal. The chicken is juicy, flavorful and is loaded with a ton of colorful veggies. The best part is that you can have it ready in under 30 minutes!

Provided by Natalya Drozhzhin

Time 30m

Number Of Ingredients 10

Ingredients

3 lb boneless chicken breast
1 lime
1 tbsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
1 red bell pepper
1 green bell pepper
1 large yellow onion

Steps:

Combine salt, black pepper, smoked paprika, garlic powder and chili powder together in a bowl, set aside.
Cut chicken into strips. Coat the chicken with the seasoning.
Preheat your skillet with oil to medium high. Add the chicken and cook until it's fully cooked, about 3-5 minutes. Remove from the pan and set aside.
Julienne bell peppers and cut onions into half rings. Add 1 tbsp of oil and cook all the veggies until they are slightly golden.
Add chicken back to the pan. Toss everything together. Drizzle lime juice over chicken and vegetables. Serve and enjoy!

Nutrition Facts : Calories 212 kcal, Carbohydrate 4 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 109 mg, Sodium 1076 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHEESY CHICKEN FAJITAS

Cheesy Chicken Fajitas image

Cook up chicken strips, garlic, green peppers and onions for Cheesy Chicken Fajitas. Cheesy Chicken Fajitas feature warm tortillas with shredded cheese.

Provided by My Food and Family

Categories Home

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 clove garlic, minced
1 green pepper, cut into strips
1/2 cup sliced onions
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
6 flour tortillas (6 inch), warmed

Steps:

Cook chicken and garlic in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring frequently.
Add peppers and onions; cook and stir 4 to 5 min. or until chicken is done and vegetables are crisp-tender.
Spoon 1/4 cup each chicken mixture and cheese down center of each tortilla; fold in sides to enclose filling.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 510 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 1 g, Protein 15 g

BBQ CHICKEN FAJITAS

BBQ Chicken Fajitas image

Nothing says summer like BBQ chicken, but if you're looking for a new way to make it, look no further! This recipe is a Tex-Mex mashup of BBQ chicken and fajitas that is sure to be your new cookout favorite. Fajitas were originally made with skirt steak, but these days, we see it done with chicken, vegetables, seafood and so much more. The BBQ rub makes for tender, juicy and flavorful chicken. I love the addition of a poblano pepper to the charred pepper mix; it adds a bright and savory flavor pop. The sizzle sauce marries a traditional barbecue sauce with a double dose of bright acid from apple cider vinegar and lime. It's all topped with a generous drizzle of a smoky and spicy crema that ties the whole mashup together.

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 pound chicken tenders
3 tablespoons BBQ rub seasoning
3 tablespoons extra-virgin olive oil
1 Maui or sweet onion, halved and sliced into 1/2-inch strips
1 orange bell pepper, stemmed and seeded, then sliced into 1/2-inch strips
1 red bell pepper, stemmed and seeded, then sliced into 1/2-inch strips
1 poblano pepper, stemmed and seeded, then sliced into 1/2-inch strips
1/2 teaspoon kosher salt, plus more as needed
1/2 cup crema
1 chipotle from canned chipotles in adobo, minced, plus 1 tablespoon adobo sauce
1/2 teaspoon garlic salt
1/2 cup barbecue sauce
3 tablespoons lime juice
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
Eight 6-inch flour tortillas
Avocado oil, for toasting the tortillas
Lime wedges
Kosher salt
Avocado slices
1/2 cup fresh cilantro leaves

Steps:

Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.
While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.
Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.
Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.
Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.
To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.
Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.

BUSY MOM'S CHICKEN FAJITAS

Busy Mom's Chicken Fajitas image

"Staying at home with a 9-month-old makes preparing dinner a challenge, but a slow cooker provides an easy way to make a low-fat meal," says Sarah Newman of Brooklyn Center, Minnesota. "The tender meat in these fajitas is a hit, and the veggies and beans provide a dose of fiber!"

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound boneless skinless chicken breast halves
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium onion, halved and sliced
2 teaspoons ground cumin
2 teaspoons chili powder
1 garlic clove, minced
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed
Shredded lettuce and chopped tomatoes, optional

Steps:

In a 3-qt. slow cooker, combine first 11 ingredients. Cook, covered, on low until chicken is tender, 5-6 hours. Remove chicken; cool slightly. Shred and return to slow cooker; heat through. , Spoon about 3/4 cup chicken mixture down the center of each tortilla. If desired, top with lettuce and tomatoes.

Nutrition Facts : Calories 347 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 778mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.