Chicken Fajitas In Salsa Recipes

CHICKEN FAJITAS WITH TOMATO SALSA

Steps:

• Make the tomato salsa. Trim and discard the root ends of the spring onions, then chop the white and green parts of the onions and put into a bowl. Halve, slice and chop the tomatoes, then add to the bowl. Take care adding the Tabasco (it's fiery) and stir in the passata and vinegar. Add a pinch of salt and some freshly ground black pepper. Set aside.
• Put the chicken between 2 pieces of cling film and bash it with a frying pan to make it thinner - this will help it cook quicker. Cut the chicken into finger-size pieces. Heat the oil in a large frying pan for about 30 seconds, then push the chicken straight from the board into the pan. Sprinkle with the fajita seasoning, cook for 2 minutes, then turn the chicken over and cook for 2 more minutes to seal the meat. Turn the heat down to low and add the onion and garlic. Cook gently for 5 minutes, turning as needed, then add the peppers.
• Put the flour tortillas onto a heatproof plate or an upturned lid the size of the frying pan, and rest on top of the frying pan. Cover with foil and cook for 10 more minutes until the tortillas are warm, the peppers are tender and the chicken is cooked through with no traces of pink. Remove from the heat, pile the chicken and salsa into warm tortillas, roll and fold to tuck in.

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.

CHICKEN SALSA FAJITAS

Steps:

• Marinate the chicken breasts in the soy sauce, brown sugar, olive oil, ginger, and garlic for at least 6 hours (overnight is preferred).
• Grill the chicken until done.
• Cut the chicken into strips.
• Lay the strips into fajitas and top with salsa.
• Roll up and serve.
• Homemade salsa can be used instead of store-bought.
• We top the fajitas with sour cream and cheese also.

ASPARAGUS CHICKEN FAJITAS

Steps:

• Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times., Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.

CHICKEN FAJITAS WITH FRESH SALSA

Steps:

• In a bowl, combine tomatoes, red pepper, avocado, jalapeno, cheese, lime juice and 1/8 teaspoons salt; set aside.
• In a large nonstick skillet, melt butter over medium-high heat; sauté onion for 3 minutes or until softened and starting to brown. Add chicken, chili powder, chipotle, oregano and 1/4 teaspoons salt; sauté for 5 minutes just until chicken is no longer pink inside.
• Whisk flour into milk until smooth; gradually stir into skillet. Simmer, stirring, for 3 minutes or until bubbling and thickened. Line tortillas with lettuce and spoon filling on top along center; top with fresh salsa. Fold bottom of tortilla then fold sides to enclose filling.

MARINATED CHICKEN FAJITAS

Steps:

• In a bowl, combine the first seven ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag. Add chicken, peppers and onions. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a nonstick skillet or wok, stir-fry chicken and vegetables in reserved marinade for 3-4 minutes or until chicken juices run clear. Spoon onto tortillas. Top with sour cream and salsa. Roll up.

HOMEMADE CHICKEN FAJITAS

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.