Kellys Chicken Fajitas Recipes

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.

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.

KELLY'S CHICKEN FAJITAS

Steps:

• Put cut up chicken, peppers and onion in large bowl or ziploc baggie.
• Mix up marinade in medium bowl, and pour over chicken mixture, tossing/mixing to coat all thoroughly.
• Marinate in fridge for 4-6 hours.
• Drain off excess marinade.
• In one (or more) medium-hot frying pans, add a little olive oil, then add chicken mixture.
• Stir-fry til chicken is done.
• Should take only about 8-12 minutes depending on how big you cut your chicken strips.
• Warm flour tortillas in microwave (about 30 seconds on high, 3-4 at a time) or in oven wrapped in foil.
• **Serve with sour cream, guacamole, picante sauce, chopped tomato, shredded lettuce and shredded cheese.
• ***Tossed salad, spicy cornbread, spanish or mexican rice, refried beans/dip, chips, etc., are nice accompaniments.
• ****This recipe can easily be halved.