TEX-MEX PORK FAJITAS WITH PEPPERS AND ONIONS
Spiced pork chops are grilled and thinly sliced and served with charred peppers and onions in tortillas and toppings.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
- Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
- Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
TEX-MEX ONE-PAN CHICKEN FAJITAS
Try your hand at our Tex-Mex One-Pan Chicken Fajitas. These simple and scrumptious Tex-Mex One-Pan Chicken Fajitas will be your new weeknight go-to.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine chicken, peppers and onions in shallow dish. Whisk dressing and seasoning mix until blended; pour over chicken mixture. Stir to evenly coat chicken and vegetables with dressing mixture. Refrigerate 20 min.
- Heat oven to 400°F. Spray rimmed baking sheet with cooking spray. Drain chicken mixture. Spread chicken and vegetables onto prepared baking sheet. Bake 10 min. Meanwhile, wrap tortillas in foil.
- Spoon chicken and vegetables to one side of baking sheet; place tortillas on other side of baking sheet. Bake 10 min. or until chicken is done and tortillas are heated through.
- Serve tortillas topped with chicken mixture, cheese and cilantro.
Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 980 mg, Carbohydrate 32 g, Fiber 5 g, Sugar 7 g, Protein 29 g
TEX-MEX CHICKEN FAJITAS
I discovered this recipe in Southern Living. Being the Beer Month, I thought I would post it. Preparation time includes time to marinate.
Provided by Bev I Am
Categories Chicken
Time 1h22m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together first 7 ingredients until well blended.
- Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
- Seal, turning to coat.
- Chill 1 hour.
- Place chicken in remaining zip-top bag; add remaining beer mixture.
- Seal, turning to coat.
- Chill 1 hour, turning once.
- Drain chicken, discarding marinade.
- Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
- Grill bell pepper 5 minutes.
- Cut chicken into thin slices, and cut bell pepper into thin strips.
- Serve chicken, onion, and bell pepper with flour tortillas.
- Serve with desired toppings.
- *1(1 1/2-pound) package flank steak may be substituted for chicken.
- Marinate 4 hours.
- Grill flank steak 10 minutes on each side.
Nutrition Facts : Calories 225.2, Fat 6, SaturatedFat 1, Cholesterol 68.4, Sodium 1553.5, Carbohydrate 9.1, Fiber 0.9, Sugar 3.1, Protein 30.4
GRILLED CHICKEN FAJITAS WITH PEPPERS AND ONIONS RECIPE - (4.5/5)
Provided by mytastytreasures
Number Of Ingredients 23
Steps:
- To prepare marinade, combine 10 first ingredients in a large bowl and set aside. To prepare fajitas, combine 1 1/2 cups marinade and chicken in a large resealable zip top plastic bag. Combine vegetables and remaininig marinade in another large zip top bag, and seal. Marinate both in the refrigerator at least 4 hours, or overnight. Tur occasionally. Prepare grill. Remove chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan and set aside. Place chicken and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side until desired doneness. Wrap tortillas tightly in foil. Place tortilla packet on grill rack the last 2 minutes of cooking time. Bring reserved marinade to boil.Cut chicken diagonally into thin slices. Place chicen and vegetables on serving platter. Drizzle with the reserved marinade. Arrange chicken, peppers, and onions in a tortilla, Top with soour cream, salsa, and cilantro if you wish. Fold sides oftortilla over filling. Garnish with cilantro sprigs if desired.
TEX-MEX CHICKEN FAJITAS
To make this satisfying main dish, Nancy simply folds the zesty chicken starter into warm four tortillas, then sprinkles them with cool toppings like fresh tomatoes, lettuce and sour cream.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter and water; heat through. Spoon filling down the center of tortillas; fold in half. Serve with the cheese, lettuce, tomato, sour cream and salsa if desired.
Nutrition Facts :
EASY CHICKEN AND BELL PEPPER FAJITAS
Simple, healthy dinner that's sure to please everyone's taste buds. A favorite at our Mexican nights in college! Serve on tortillas with desired garnishes (cheese, sour cream, salsa, lettuce, tomato, guacamole).
Provided by LLIGETT
Categories World Cuisine Recipes Latin American Mexican
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
- Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 7.4 g, Cholesterol 40.4 mg, Fat 8.9 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 1.6 g, Sodium 48.6 mg, Sugar 3.3 g
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