Quick Chicken Peppers Bbq Fajitas Recipes

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BBQ CHICKEN FAJITAS



BBQ Chicken Fajitas image

Nothing says summer like BBQ chicken, but if you're looking for a new way to make it, look no further! This recipe is a Tex-Mex mashup of BBQ chicken and fajitas that is sure to be your new cookout favorite. Fajitas were originally made with skirt steak, but these days, we see it done with chicken, vegetables, seafood and so much more. The BBQ rub makes for tender, juicy and flavorful chicken. I love the addition of a poblano pepper to the charred pepper mix; it adds a bright and savory flavor pop. The sizzle sauce marries a traditional barbecue sauce with a double dose of bright acid from apple cider vinegar and lime. It's all topped with a generous drizzle of a smoky and spicy crema that ties the whole mashup together.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

1 pound chicken tenders
3 tablespoons BBQ rub seasoning
3 tablespoons extra-virgin olive oil
1 Maui or sweet onion, halved and sliced into 1/2-inch strips
1 orange bell pepper, stemmed and seeded, then sliced into 1/2-inch strips
1 red bell pepper, stemmed and seeded, then sliced into 1/2-inch strips
1 poblano pepper, stemmed and seeded, then sliced into 1/2-inch strips
1/2 teaspoon kosher salt, plus more as needed
1/2 cup crema
1 chipotle from canned chipotles in adobo, minced, plus 1 tablespoon adobo sauce
1/2 teaspoon garlic salt
1/2 cup barbecue sauce
3 tablespoons lime juice
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
Eight 6-inch flour tortillas
Avocado oil, for toasting the tortillas
Lime wedges
Kosher salt
Avocado slices
1/2 cup fresh cilantro leaves

Steps:

  • Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.
  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.
  • While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.
  • Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.
  • Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.
  • Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.
  • To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.
  • Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.

EASY CHICKEN AND BELL PEPPER FAJITAS



Easy Chicken and Bell Pepper Fajitas image

Simple, healthy dinner that's sure to please everyone's taste buds. A favorite at our Mexican nights in college! Serve on tortillas with desired garnishes (cheese, sour cream, salsa, lettuce, tomato, guacamole).

Provided by LLIGETT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 27m

Yield 4

Number Of Ingredients 9

1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
½ teaspoon paprika
½ teaspoon dried basil
10 ounces chicken tenderloins, sliced into strips
2 tablespoons vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper

Steps:

  • Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
  • Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 7.4 g, Cholesterol 40.4 mg, Fat 8.9 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 1.6 g, Sodium 48.6 mg, Sugar 3.3 g

GRILLED CHICKEN FAJITAS



Grilled Chicken Fajitas image

Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.

Provided by mikeandmelody

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 5

Number Of Ingredients 7

2 lime (2" dia)s limes, juiced
2 tablespoons olive oil
2 tablespoons fajita seasoning
1 pound skinless, boneless chicken breast halves
2 large yellow bell peppers
2 large red bell peppers
10 (6 inch) flour tortillas, warmed

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.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g

BBQ CHICKEN FAJITAS



BBQ Chicken Fajitas image

Try a new twist on the fajita using barbeque sauce. These are sure to impress all members of the family!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 8

1 package (1 oz) Old El Paso™ fajita seasoning mix
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large onion, cut in half and sliced
1 tablespoon vegetable oil
2 cups cut-up shredded deli rotisserie chicken
1/2 cup barbecue sauce
10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package

Steps:

  • Place fajita seasoning mix in gallon-size resealable food-storage plastic bag. Place vegetables in bag; seal. Shake vegetables until evenly coated.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir, scraping any seasoning mix from bottom of skillet, 3 to 4 minutes or until vegetables are almost crisp-tender. Stir in chicken and barbecue sauce. Cook and stir 2 to 3 minutes longer or until chicken and sauce are heated through.
  • Fill each tortilla with about 1/2 cup of mixture.

Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 2 Fajitas, Sodium 1320 mg, Sugar 12 g, TransFat 1 1/2 g

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