Leftover Chicken Or Beef Fajitas With Fresh Guacamole Recipes

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LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS



Leftover Shredded Beef (Or Chicken or Shrimp) Fajitas image

A quick recipe from menus4moms.com using leftovers (marinating time not included in prep/cook times)

Provided by Karen..

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb chicken breasts (raw, sliced) or 1 lb shrimp (or a combination of the three)
1 (10 ounce) bottle teriyaki sauce
1 onion, sliced
1 green pepper, sliced
shredded lettuce
2 cups shredded cheddar cheese
flour tortilla (store bought or homemade, see below)
guacamole (optional)
sour cream (optional)
salsa
4 cups flour
2 teaspoons salt
1/2 cup butter, softened
1 1/2 cups water

Steps:

  • Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours.
  • Grill or pan fry until heated through or cooked thoroughly.
  • Serve with tortillas, guacamole, sour cream, and salsa.
  • Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.
  • Tortillas:.
  • Mix all ingredients.
  • Form into golf ball size balls. Roll out flat into a circle.
  • Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.

CHICKEN FAJITAS WITH GUACAMOLE



Chicken Fajitas With Guacamole image

Make and share this Chicken Fajitas With Guacamole recipe from Food.com.

Provided by Manami

Categories     One Dish Meal

Time 1h37m

Yield 4 serving(s)

Number Of Ingredients 21

1/4 cup olive oil
1/4 cup snipped fresh cilantro or 1/4 cup snipped fresh parsley
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon shredded lemon peel
2 tablespoons fresh lemon juice
12 ounces boneless skinless chicken breasts
8 (8 inch) flour tortillas
1 ripe avocado
1 medium tomatoes, seeded, chopped & drained
2 tablespoons onions, chopped fine
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 cups shredded lettuce
1 cup cheddar cheese, shredded
1 large tomatoes, chopped
1/2 cup pitted ripe olives, sliced
sour cream, Garnish
salsa, Garnish

Steps:

  • Guacamole:.
  • Seed and peel avocado.
  • In a mixing bowl coarsely mash avocado.
  • Add medium tomato, onion, garlic powder, the Tablespoon lemon juice and salt.
  • Cover the surface of bowl with plastic wrap and chill for up to 4 hours.
  • Marinade:.
  • In a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, 2 Tablespons of lemon juice, chili powder, cumin & red pepper flakes.
  • Add chicken to marinade, turning to coat.
  • Cover and chill about an hour.
  • Drain chicken, reserving marinade.
  • Grill chicken on an uncovered grill directly over medium coals for about 5 minutes.
  • Turn chicken and brush with marinade; grill for 7-10 minutes more or until chicken is tender and no longer pink.
  • OR, place chicken on the unheated rack of a broiler pan. Broil 5-6" from the heat for 10-12 minutes, turning and brushing with marinade once.
  • Wrap tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking the chicken.
  • To serve, cut chicken into bite-sized strips.
  • On each tortilla, arrange chicken strips, shredded letturce, shredded cheese, tomato and sliced olives.
  • Roll up tortillas, tucking in sides.
  • Serve with Guacamole, sour cream and salsa if desired.

Nutrition Facts : Calories 804.9, Fat 43.3, SaturatedFat 11.8, Cholesterol 84.1, Sodium 1280.4, Carbohydrate 68.8, Fiber 9.1, Sugar 5.4, Protein 36.8

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