FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
RANCH CHICKEN FAJITAS
Give sizzling chicken fajitas a tangy twist by adding ranch dressing mix to the marinade. They have so much flavor, it's almost hard to believe how quickly they come together! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice, 2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and other seasonings; add the chicken. Turn to coat; cover. Refrigerate 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. In a small bowl, stir together sour cream and remaining 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Serve with fajitas and, if desired, additional toppings.
Nutrition Facts :
CHICKEN AND BACON FAJITAS
This is a colorful and flavorful fajita filling served in hot, fresh flour tortillas. Absolutely delicious! And for those who are watching their carbs, it is just as good eaten with a fork without the tortillas!
Provided by Angie
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 681.9 calories, Carbohydrate 82.1 g, Cholesterol 65.6 mg, Fat 22.1 g, Fiber 6.8 g, Protein 36.9 g, SaturatedFat 6.2 g, Sodium 1305.2 mg, Sugar 6.1 g
RANCH CHICKEN FAJITAS
Make and share this Ranch Chicken Fajitas recipe from Food.com.
Provided by SherriT5889
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the chicken (uncooked) into bite size pieces.
- Stir in the ranch dressing mix.
- I usually let this sit in the fridge for about 30 minutes or so.
- Cut up the bell pepper and onion.
- Cook the pepper and onion in a bit of olive oil until done.
- Add chicken and cook and stir until done.
- That's it!
- Just assemble your fajitas and enjoy!
Nutrition Facts : Calories 380.2, Fat 7.8, SaturatedFat 1.9, Cholesterol 51.3, Sodium 600.1, Carbohydrate 47.8, Fiber 3.5, Sugar 3.5, Protein 28
RANCH-STYLE FAJITAS
Easy fajitas!
Provided by Everjonez
Categories World Cuisine Recipes Latin American Mexican
Time 6h30m
Yield 3
Number Of Ingredients 9
Steps:
- Pierce the flank steak all over with a fork, and place into a large resealable plastic zipper bag. Mix the vegetable oil, lime juice, ranch dressing mix, cumin, and black pepper in a bowl, and pour over the flank steak. Force air out of the bag, seal, and refrigerate at least 6 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the flank steak from the marinade, and shake to remove excess marinade. Grill the steak until it shows good grill marks and the inside is the desired degree of doneness, about 10 minutes. Baste each side with marinade, taking care to cook the marinade onto the outside of the steak. An instant-read thermometer inserted into the middle of the steak should read 130 degrees F (54 degrees C) for medium-rare.
- Allow the steak to rest for about 10 minutes before slicing thinly on the diagonal. While steak is resting, grill the onion and green pepper slices until they are starting to brown, about 3 minutes per side.
- To serve, wrap sliced steak with grilled onion and green pepper in tortillas.
Nutrition Facts : Calories 501 calories, Carbohydrate 38 g, Cholesterol 33.7 mg, Fat 27.9 g, Fiber 2.8 g, Protein 23.2 g, SaturatedFat 6.3 g, Sodium 925.4 mg, Sugar 2.3 g
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