Hidden Valley Skillet Fajitas Recipe Hidden Valley Ranch

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RANCH CHICKEN FAJITAS



Ranch Chicken Fajitas image

Give sizzling chicken fajitas a tangy twist by adding ranch dressing mix to the marinade. They have so much flavor, it's almost hard to believe how quickly they come together! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

4 tablespoons canola oil, divided
2 tablespoons lemon juice
3 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
1-1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
1 cup sour cream
Optional: Shredded cheddar cheese, taco sauce, salsa and guacamole

Steps:

  • In a large bowl, combine 2 tablespoons oil, lemon juice, 2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and other seasonings; add the chicken. Turn to coat; cover. Refrigerate 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. In a small bowl, stir together sour cream and remaining 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Serve with fajitas and, if desired, additional toppings.

Nutrition Facts :

HIDDEN VALLEY RANCH STYLE STEAK FAJITAS



Hidden Valley Ranch Style Steak Fajitas image

I found this on the Hidden Valley Ranch website and I am posting for safe keeping. Anything that is made with ranch dressing mix is usually a hit with our family! MINIMUM marinating time is included in the prep.

Provided by PSU Lioness

Categories     Steak

Time P3DT3h15m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 teaspoon black pepper
1/4 cup vegetable oil
1 (1 ounce) packet dry ranch dressing mix
1 lb flank steaks or 1 lb skirt steak, about 1-inch thick
1 teaspoon ground cumin
6 large flour tortillas, warmed
guacamole, for serving
sour cream, for serving
picante sauce, for serving
3 limes, juice of, for serving
lime wedge (to garnish)

Steps:

  • In a small bowl, combine the oil, lime juice, and seasoning mix and stir until emulsified.
  • Pour mixture over steak and turn to evenly coat. Chill covered for at least 1 hour (overnight is best).
  • Preheat the grill or broiler.
  • Remove the steak from the marinade and discard any remaining marinade.
  • Grill the steak for 7 to 9 minutes on each side for medium doneness. Let the steak rest covered for 5 minutes before slicing into thick strips.
  • Warm the tortillas and serve with the steak, guacamole, sour cream, picante sauce, along with the lime wedges.

Nutrition Facts : Calories 568, Fat 24.3, SaturatedFat 5.9, Cholesterol 51.4, Sodium 766.9, Carbohydrate 60.7, Fiber 3.7, Sugar 2.6, Protein 25.7

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