Mesquite Chicken And Bacon Fajitas Recipes

ONE PAN OVEN MESQUITE CHICKEN FAJITAS

Steps:

• Preheat oven to 400
• Slice up all the bell peppers and onions
• Mix the oil and seasonings together in a bowl
• Use half the seasoning to brush on to all sides of the chicken, use the other half to toss the peppers and onions in
• Heat a large pan over medium high heat, drizzle a little oil in it and sear both sides of the seasoned chicken breast, set the chicken aside on a plate
• Turn the heat down to medium, add the bell peppers and onions and saute for 3-5 minutes (add a pinch of salt on top to help caramelize)
• Bring the chicken back to the pan, cover and cook in the oven for 20 minutes
• Take the pan out of the oven, cut up the chicken, put it back in the pan and mix with the juice
• Serve with corn tortillas, limes and cilantro

CHICKEN AND BACON FAJITAS

Steps:

• Heat a large skillet over medium-high heat. Cook the chicken breasts until the outside is golden brown, and the juices run clear. Salt the breasts to taste, then set aside.
• Cook the bacon in the hot skillet until it begins to release some oil. Stir in the onion, and bell peppers; cook until the bacon is crispy and the onions are transluscent. Stir in the tomatoes and mushrooms, and continue cooking until the mushrooms have softened.
• Slice the cooked chicken breasts into bite-sized pieces, then add to the skillet along with the cilantro. Stir to combine, and cook for a minute to reheat. Spoon into warmed tortillas to serve.

SHEET PAN BARBECUE BACON CHICKEN FAJITAS

Steps:

• Preheat oven to 400º F. Spray a large rimmed baking sheet with non-stick cooking spray.
• Place chicken, bacon, bell peppers, and onion on the sheet. Add Signature SELECT Sweet & Smoky BBQ Rub. Gently toss to combine.
• Roast in preheated oven, tossing once halfway through cooking until chicken and veggies are cooked through and tender, about 20 - 25 minutes.
• Serve immediately with warm tortillas, lime wedges and garnished with cilantro, if desired.

MESQUITE CHICKEN AND BACON FAJITAS

Steps:

• Place chicken in a plastic re-sealable bag and peppers, onion, and mushrooms in a separate bag. Pour about 2/3 of the bottled marinade in the chicken bag and the other 1/3 in the vegetable bag. Marinate in the refrigerator for about 1 hour.
• In the meantime, make the sauce by whisking together all of the sauce ingredients. Season with salt and pepper.
• Remove the chicken and vegetables from the marinating bags. Grill Chicken until cooked, about 3-5 minutes on each side. Grill vegetables until crisp and tender.
• Slice chicken and vegetables into 1/4 - 1/2 inch slices.
• Arrange on a serving platter with ramekin of sauce, sour cream, and cheese. Sprinkle bacon chunks on top. Serve with your favorite warmed tortillas and bean side dish recipe.

GRILLED MESQUITE BEEF FAJITAS (TEX-MEX)

Steps:

• Clean the skirt or flank steak. Remove as much of the fat and thin film as possible.
• Combine all remaining ingredients.
• Pour over meat and marinate over night (minimum), turning occasionally.
• Arrange coals on along two sides of the grill with a drip pan in the middle.
• Once white around the edges, add mesquite chips. You can soak them first if you want, but it's not necessary.
• Place meat over drip pan and put the cover on the grill.
• Turn meat after 20 minutes or so, and cook for another 10-15 minute Meat should be cooked, but still juicy.
• Let meat rest for 15 minute.
• Cut the meat across the grain into thin strips (1/4-3/8" thick). Be careful here, the grain does not run lengthwise. You should cut each skirt steak into 6" segments, turn each segment 90 degrees then slice. If you don't cut across the grain, the meat will be very tough.
• Serve on hot flour tortillas, topped with your favorite toppings. I prefer spicy guacamole and shredded shard cheddar cheese.

MESQUITE CHICKEN BAKE

Steps:

• Preheat the oven to 400˚F.
• Season each side of the chicken with the mesquite seasoning and lay flat in a large baking dish.
• Drizzle BBQ sauce over the top of each chicken breast and sprinkle with diced onion.
• Bake uncovered for 20 minutes, then remove the dish, add cheese and bacon to the top and return to oven for 5-10 minute or until the cheese is melted and the chicken is done (internal temperature of 165˚F.)

CHICKEN AND BACON FAJITAS

Steps:

• Heat a large skillet over medium-high heat. Cook the chicken breasts until the outside is golden brown, and the juices run clear. Salt the breasts to taste, then set aside.
• Cook the bacon in the hot skillet until it begins to release some oil. Stir in the onion, and bell peppers; cook until the bacon is crispy and the onions are transluscent. Stir in the tomatoes and mushrooms, and continue cooking until the mushrooms have softened.
• Slice the cooked chicken breasts into bite-sized pieces, then add to the skillet along with the cilantro. Stir to combine, and cook for a minute to reheat. Spoon into warmed tortillas to serve.