Chicken And Portobello Fajitas Recipes

PORTOBELLO FAJITAS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes., Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally., Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

PORTOBELLO FAJITAS

Steps:

• For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
• For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
• Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.

CHICKEN AND PORTOBELLO FAJITAS

Steps:

• In a medium bowl, toss the chicken with half of the garlic and the chili powder
• Wrap the tortillas in a sheet of foil, place in the oven and turn on to 350
• Let them warm while you cook the chicken and vegetables
• Heat a 12-inch cast-iron skillet over medium-high heat until hot
• Add 1 1/2 tbsp
• EVOO and the chicken; season with salt and pepper
• Cook, stirring, until the chicken is no longer pink, about 5 minutes
• Using a slotted spoon, transfer the chicken to a bowl
• Add the remaining 1 1/2 tbsp
• EVOO, the remaining garlic, the frying peppers and onion to the skillet and cook over medium heat, stirring, until beginning to char, about 3 minutes
• Stir in the mushrooms and cook, stirring occasionally, until the onion is crisp-tender, about 5 minutes
• Return the chicken to the pan and cook, stirring, until the vegetables are tender and the chicken is hot, about 2 minutes
• Season with salt and pepper to taste
• Serve the chicken-vegetable mixture with the warmed tortillas and yogurt
• *You can add these common pantry items to the yogurt to doctor up your sauce: 1 tablespoon hot sauce, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garlic powder
• (Shop Savvy! Buy presliced portobellos (often only pennies more than whole) to save on prep time
• )

CHICKEN BREASTS WITH PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 425°F.
• Mix together bread crumbs and Parmesan cheese in a shallow dish.
• In a small bowl, beat egg.
• Dip chicken in egg and then breadcrumb mixture.
• Place chicken in baking dish sprayed with nonstick cooking spray.
• Heat olive oil over medium high heat in skillet. Add shallot and saute until soft.
• Add mushrooms, parsley, and pepper and cook about 5 minutes, turning once.
• Top chicken with mushroom mixture evenly divided over each piece. Place mozzarella slice evenly over each piece.
• Bake at 425F for 20 minutes or until juices run clear from chicken.