Ranch Style Fajitas Recipes

RANCH CHICKEN FAJITAS

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.

RANCH-STYLE FAJITAS

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.

STEAK FAJITA TACO SALAD W/ CHIPOTLE CILANTRO LIME RANCH

Steps:

• In a small bowl, whisk together the ingredients for the marinade.
• Pour the marinade in a shallow dish with a lid or a gallon size storage bag; add the steak and refrigerate for at least two hours but no more than 24.
• Remove the steak from the marinade, pat dry, and rest at room temperature.
• Meanwhile, prepare the chipotle cilantro lime ranch by using a blender or an immersion blender to process all the ingredients aside from the chives until smooth and combined. Stir in the chives and set aside.
• To prepare the tortilla strips heat the vegetable/canola oil in a medium skillet over medium-high heat. Once the oil is hot, fry the tortilla strips for 1-2 minutes until golden brown and crispy. Transfer to a paper towel-lined surface using a slotted spoon or tongs.
• Heat a large cast-iron skillet or grill pan over medium-high heat. Add one tablespoon of olive oil and once hot add the steak. Cook for five minutes then flip and cook another five minutes. Remove from heat and gently tent with tinfoil.
• Add another tablespoon of olive oil to the pan if needed and cook the bell pepper and onion for five minutes until slightly softened and browned.
• Thinly slice the steak against the grain.
• To assemble: Add the romaine to a large bowl and top with the fajita veggies, sliced steak, sliced avocado, tortilla strips, pico de gallo, and cotija. Drizzle on the chipotle cilantro lime ranch and toss to combine.

HIDDEN VALLEY RANCH STYLE STEAK FAJITAS

Steps:

• In a small bowl, combine the oil, lime juice, and seasoning mix and stir until emulsified.
• Pour mixture over steak and turn to evenly coat. Chill covered for at least 1 hour (overnight is best).
• Preheat the grill or broiler.
• Remove the steak from the marinade and discard any remaining marinade.
• Grill the steak for 7 to 9 minutes on each side for medium doneness. Let the steak rest covered for 5 minutes before slicing into thick strips.
• Warm the tortillas and serve with the steak, guacamole, sour cream, picante sauce, along with the lime wedges.

FAJITA CHIMICHANGAS

Steps:

• For the marinade: Combine the lemon, lime, cumin, oregano, chili powder, salt and garlic in a large bowl. Add the skirt steak and cover with plastic wrap. Place in the fridge until your grill is preheated.
• Preheat a charcoal grill over medium-high heat.
• Toss the peppers and onions in a bowl with 2 tablespoons oil, salt and pepper, to taste. Grill the skirt steak and prepared vegetables until the steak is medium-rare and the veggies are tender and charred, about 5 minutes. (It'll cook further in the chimichangas.) Set aside on a plate or platter.
• For the salsa: Bring a pot of water to a boil and carefully add the tomatillos. Cook until the tomatillos begin to rupture, about 10 minutes. Drain, shock in an ice bath, and transfer to a blender. Add the jalapenos, garlic, cilantro and salt and pulse until incorporated. Transfer to a container, then cover and chill.
• For the tortillas: Mix the flour and 1/4 cup water together to form a paste. Lay the tortillas out and rub some of the paste over the top edges of the tortillas. Divide the meat and veggies in the lower thirds of the tortillas. Fold the sides in, then the bottoms. Roll up and allow to rest on the "glued" seal.
• Heat a deep-fryer or large Dutch oven with oil to 375 degrees F.
• Carefully lower the chimichangas in the hot oil and cook until golden brown, 3 to 4 minutes.
• Drizzle some of the crema on the bottom of a large platter. Top with the chimichangas, more crema, tomatillo salsa and cilantro.