Chicken And Bacon Fajitas Recipes

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CHICKEN AND BACON FAJITAS



Chicken And Bacon Fajitas image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 9

6 slices of bacon
4 chicken breasts, cubed
1 green & 1 red bell pepper, cut into strips
1 med onion, chopped
1/2 tsp chili powder
1/2 tsp garlic powder
Tbsp 3 to 4 chopped parsley
Shredded cheese
Tortillas

Steps:

  • Cook bacon till crisp; crumble and set aside. Keep 1 Tbsp. bacon fat, and add chicken. When chicken is halfway done add veggies.
  • Add spices and bacon when chicken is cooked through.
  • Serve with warm tortillas and cheese.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MESQUITE CHICKEN AND BACON FAJITAS



Mesquite Chicken and Bacon Fajitas image

I had some fajitas once at a chain restaurant....Chilis or Applebees I think....that had bacon and mushrooms. It was an unexpected twist. I used that idea as an inspiration for this recipe where I used a bottled Mesquite Marinade (because I can't seem to create one I like), chicken, portabello mushroom strips, bacon, and a nice sauce. I've served it several times (although not in a few years) and it is a hit every time. Let me know how you like it!

Provided by Melanie B.

Categories     Chicken

Time 1h35m

Yield 12 fajitas, 6 serving(s)

Number Of Ingredients 23

1 (12 ounce) bottle mesquite marinade, your favorite store bought variety
12 flour tortillas
1 cup sour cream, for serving
1 cup monterey jack cheese, for serving
6 chicken breasts, boneless and trimmed
1 red bell pepper, sliced in half and cleaned
1 green bell pepper, sliced in half and cleaned
1 yellow bell pepper, sliced in half and cleaned
2 medium portabello mushrooms, cleaned and trimmed
1 medium red onion, cut into 1/4 inch slices
8 slices bacon, cooked and broken into bite sized pieces
4 large jalapenos, cut into halves, stems removed
1/2 cup lime juice, freshly squeezed
1/4 cup honey
2 tablespoons canola oil
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons cilantro, finely chopped
1 tablespoon chipotle chile in adobo, finely minced
1 garlic clove, minced
1 teaspoon cumin
salt
pepper

Steps:

  • Place chicken in a plastic re-sealable bag and peppers, onion, and mushrooms in a separate bag. Pour about 2/3 of the bottled marinade in the chicken bag and the other 1/3 in the vegetable bag. Marinate in the refrigerator for about 1 hour.
  • In the meantime, make the sauce by whisking together all of the sauce ingredients. Season with salt and pepper.
  • Remove the chicken and vegetables from the marinating bags. Grill Chicken until cooked, about 3-5 minutes on each side. Grill vegetables until crisp and tender.
  • Slice chicken and vegetables into 1/4 - 1/2 inch slices.
  • Arrange on a serving platter with ramekin of sauce, sour cream, and cheese. Sprinkle bacon chunks on top. Serve with your favorite warmed tortillas and bean side dish recipe.

Nutrition Facts : Calories 851.4, Fat 50.6, SaturatedFat 18.5, Cholesterol 147, Sodium 906.3, Carbohydrate 53.5, Fiber 3.8, Sugar 15.9, Protein 46.1

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