Mixed Grill Fajitas Recipes

CHICKEN FAJITAS

Steps:

• (Skip this step if using chicken tenderloins.) One at a time, place the chicken breasts in a sealable plastic bag and, using a meat mallet, pound to an even ½-inch thickness.
• Open a 1 gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins or pounded chicken breasts and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
• Clean the grill and preheat to high.
• While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add ¼ cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add ¼ cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
• Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into ½-inch strips.
• Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve with the chicken, peppers and optional accompaniments.
• Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave.

GRILLED BEEF FAJITAS

Steps:

• Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
• Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
• Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
• Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
• Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
• Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.

GRILLED STEAK FAIJTAS

Steps:

• Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
• Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.
• Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
• Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
• Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.

GRILLED STEAK FAJITAS

Steps:

• Mix together the marinade ingredients and add the steak. Toss to coat, cover with plastic wrap and refrigerate 2 hours.
• Grill the steak over medium-high heat and cook for 4 minutes each side. Transfer to a cutting board and allow to rest 5 minutes. Slice against the grain into thin strips.
• While steak is cooking: In a large sauté pan over high heat roast the bell peppers and onions until slightly limp and charred. Set aside.
• Serve sliced steak and vegetables with warm tortillas.

PAPPASITO'S MIXED GRILL

Steps:

• If using bamboo skewers, soak in warm water for at least 1/2 hour before use.
• Rinse shrimp in a strainer.
• Remove 3/4 of the shell, leaving the last section and the tail intact.
• With a small sharp paring knife, cut the shrimp along the underneath vein.
• Be careful not to cut completely through the top of the shrimp (cutting shrimp from the bottom and not all the way through helps when stuffing).
• Both veins should now be exposed.
• Wash them out of the shrimp.
• Complete procedure for all shrimp and place on a plate in the refrigerator when finished.
• Cut bacon in half all at once and set aside.
• Cut peppers in half from top to bottom and de-seed.
• Cut twelve 2- x 2-inch pieces and set aside.
• Cut twelve 2- x 2-inch red onion pieces and set aside.
• Slice twelve pieces uncooked beef for fajitas into 1-inch wide, 4-inch long strips.
• Slice twelve pieces of uncooked chicken breasts for fajitas into 1-inch wide, 4-inch long strips.
• Cut six 1 1/2- x 1 1/2-inch cubes of pineapple and set aside.
• Combine black pepper, paprika, and red pepper.
• Stir until well-blended and set aside.
• Soften the butter at room temperature and whip with garlic and wine until well-combined.
• Set in refrigerator.
• Wrap one half piece of bacon around shrimp body (not tail).
• Set on plate and repeat until all shrimp are finished.
• With all prepared vegetables and shrimp in front of you, take one 12-inch skewer and with the sharp end, stab in the following order: one green bell pepper wedge, beef, red onion wedge, chicken, red bell pepper wedge, bacon-wrapped shrimp (through the main part of the body), red bell pepper wedge, chicken, red onion wedge, beef and green bell pepper wedge.
• Do not shove vegetables, meat and shrimp too close together or they will not cook evenly.
• Place the prepared skewers on a plate in the refrigerator while you prepare the grill to a medium low flame (gas grill low flame, lid open).
• Have a small cup of water ready to sprinkle over the fire if this happens).
• Soak the loaded skewers in Italian dressing for 2 to 3 minutes.
• Place on the grill, sprinkle with seasonings and baste with butter mixture (about 1/2 cup total).
• Serve remainder of butter slightly melted with mixed grill.

GRILLED CHICKEN FAJITAS

Steps:

• Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut bell peppers in half and discard the inner membranes and seeds.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cut peppers and chicken into strips and serve on tortillas.

GRILLED STEAK FAJITAS

Steps:

• Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
• Put black beans in a small pot on the stove over medium heat to heat through.
• Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
• Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.

MIXED GRILL FAJITAS

Steps:

• In a large skillet, saute peppers and onions in oil until tender; keep warm. In a small bowl, combine the sour cream, cumin and garlic; chill until serving., Combine the salt, pepper and chili powder; sprinkle over chicken, sausages and steaks. Grill chicken and sausages, covered, over medium heat for 5-8 minutes on each side or until a thermometer inserted in chicken reads 170° and the sausage is no longer pink. Slice and keep warm., Grill steaks, covered, over medium heat for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Slice and keep warm., Divide meats and vegetables among tortillas; sprinkle with cheese. Roll up; serve with sour cream mixture.