Santa Fe Chicken Or Steak Fajitas Recipes

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THE BEST CHICKEN OR STEAK FAJITAS



The BEST Chicken or Steak Fajitas image

If you've only ever made fajitas with the store-bought seasoning packet, this homemade fajita marinade will knock your socks off. This is truly one of our favorite meals!

Provided by Our Best Bites

Number Of Ingredients 23

1-1 1/2 pounds chicken (boneless skinless chicken breasts or thighs) or steak (sirloin or flank steak)
2-3 red, orange, and/or yellow bell peppers, halved (or use a few handfuls of baby peppers)
1 large onion, sliced into 1/2″ thick slices
1/4 cup freshly squeezed lime juice
1/3 cup water
2 tablespoons vegetable oil
2 cloves garlic, pressed or finely minced
1 tablespoon white vinegar
2 teaspoons soy sauce
1-2 teaspoons liquid smoke (see note)
1 teaspoon kosher salt
1/2 teaspoon chili powder or chipotle chili powder (chipotle chili powder will have heat and smoke)
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
tortillas
sour cream
green onions
cilantro
diced tomatoes, salsa, or pico de gallo
diced avocados or guacamole
black beans
shredded cheese

Steps:

  • In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 tablespoons of marinade for later use.
  • Place meat in a Ziploc bag or shallow dish. Place vegetables in another.
  • With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.

EASY SANTA FE CHICKEN



Easy Santa Fe Chicken image

"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, chopped
1 tablespoon butter
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese
Chopped fresh cilantro, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

STEAK AND CHICKEN FAJITAS



Steak and Chicken Fajitas image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 to 8 fajitas

Number Of Ingredients 14

2 tablespoons vegetable oil, plus more for the grill and brushing
Grated zest and juice of 1 lime
1 clove garlic, grated
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon packed dark brown sugar
Kosher salt and freshly ground pepper
1 pound skirt steak, cut into 4- to 6-inch-long pieces
1 pound skinless, boneless chicken breasts
3 bell peppers (assorted colors), halved lengthwise and seeded
2 large onions, sliced into 1/2-inch-thick rounds
12 to 16 small flour tortillas
Shredded Mexican cheese blend, sour cream, salsa and guacamole, for serving

Steps:

  • Whisk the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt and a few grinds of pepper in a small bowl. Put the steak in a medium bowl. Place the chicken between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet or a heavy skillet until 1/2 inch thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and toss well. Refrigerate 30 minutes.
  • Preheat a grill to medium high. Oil the grates. Remove the steak and chicken from the marinade and season with salt. Grill, covered, 3 to 5 minutes per side for the steak and 6 to 7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest 10 minutes.
  • Meanwhile, brush the bell peppers and onions with vegetable oil; season with salt. Cover and grill, turning, until charred, 6 to 8 minutes. Transfer to the cutting board. Wrap the tortillas in foil and warm on the grill, flipping once, 5 minutes. Slice the bell peppers and separate the onions into rings. Slice the steak and chicken. Serve the meat and vegetables with the tortillas and assorted toppings.

SANTA FE CHICKEN



Santa Fe Chicken image

Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 large onion, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 tablespoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup uncooked long grain rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup shredded reduced-fat cheddar cheese
Minced fresh cilantro, optional

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

SANTA FE CHICKEN OR STEAK FAJITAS



Santa Fe Chicken or Steak Fajitas image

I got this out of the TV guide back in the early 90's I believe its a Sargento recipe, but none the less its really great! Just remember to let sit overnight!

Provided by Spyder-man

Categories     Poultry

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breasts (leave whole) or 1 -2 lb flank steak (leave whole)
4 slices red onions, cut in 1/4 inch thick slices
2 tablespoons olive oil
2 tablespoons lime juice
2 bell peppers, sliced in half (use different colored ones!)
2 garlic cloves, minced
3/4 cup freshly made salsa (or if desperate use canned)
56 inches flour tortillas
1 cup fancy shredded cheddar cheese

Steps:

  • Combine meat, oil, lime juice, onion, peppers, garlic and salsa in a sealed plastic bag.
  • Marinate overnight in fridge.
  • Grill or broil meat and veggies 4-5 inches from heat source for 5-8 minutes per side.
  • Bring the marinade to a boil for 2 minutes.
  • Cut meat into thin strips.
  • Cut veggies into thin strips.
  • Divide among the tortillas and drizzle with a little marinade.
  • Sprinkle with cheese and roll up.
  • Top with sour cream and more salsa if desired.

SANTA FE STRIP STEAKS



Santa Fe Strip Steaks image

We love Southwestern flavor, and this recipe certainly provides it. -Joan Hallford, North Richland Hills, Texas.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup chopped onion
1 tablespoon olive oil
2 cans (4 ounces each) chopped green chiles
1/2 cup fresh cilantro leaves
1 jalapeno pepper, seeded
2 teaspoons red currant jelly
1 teaspoon chicken bouillon granules
1 teaspoon Worcestershire sauce
1 garlic clove, peeled
1/2 teaspoon seasoned salt
1/4 teaspoon dried oregano
4 boneless beef top loin steaks (1 inch thick and 8 ounces each)
Salt and pepper to taste
1/2 cup shredded Monterey Jack cheese, optional

Steps:

  • In a small saucepan, cook and stir onion in oil over medium-high heat until tender. Transfer to a blender. Add the green chiles, cilantro, jalapeno, jelly, bouillon, Worcestershire sauce, garlic, seasoned salt and oregano; cover and process until smooth., Return mixture to the same pan; cook over medium heat until heated through, stirring occasionally. Set aside and keep warm., Sprinkle steaks with salt and pepper to taste. Broil 4-6 in. from heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle steaks with cheese if desired; serve with green chile sauce.

Nutrition Facts :

BEST CHICKEN OR STEAK FAJITAS EVER!



Best Chicken or Steak Fajitas Ever! image

I am a big-time fajita lover and these really are the best! They come from Rachel Ray's cookbook (which I highly reccomend - 30 min. meals). If you dont like spicy, dont be alarmed, just lower the hot sauce and leave out the jalepeno - you dont want to miss this recipe!

Provided by blisstir

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

2 tablespoons hot sauce
2 tablespoons ground cumin
1 teaspoon allspice
2 tablespoons chili powder
fresh oregano
thyme, combined (or a couple shakes of dried)
0.5 (12 ounce) bottle beer
1 tablespoon olive oil
1/2 lb steak or 4 boneless chicken breasts
olive oil
1 large onion, cut in 1/2 inch strips
1 green bell pepper, seeded & cut in 1/2 inch strips
2 poblano chiles, cut into strips (optional)
salt & pepper
finely chopped tomatoes
serrano peppers or jalapeno chile, chopped fine
minced onion
cilantro
mint (optional)
salt
and tortilla

Steps:

  • Mix marinade and set aside.
  • Coat meat or poultry and let sit.
  • Mix together pico de gallo in small bowl and set aside.
  • In saucepan, drizzle with olive oil over med-high heat.
  • Add onions, peppers and chiles- toss occasionally and turn off heat once tender.
  • In second skillet over high heat, drop meat or poultry in and sear for 2 mins each side.
  • Remove from heat, slice thin and return to pan to brown and cook through.
  • Warm tortillas according to package, fill with meat, poultry, peppers and pico de gallo- MMMM!

Nutrition Facts : Calories 237.6, Fat 15.6, SaturatedFat 4.9, Cholesterol 38.6, Sodium 263.6, Carbohydrate 10.6, Fiber 2.8, Sugar 2.7, Protein 12.2

STEAK (OR CHICKEN) FAJITAS



Steak (Or Chicken) Fajitas image

These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.

Provided by Rhonda J

Categories     Meat

Time 20m

Yield 8 fajitas, 8 serving(s)

Number Of Ingredients 16

3/4 lb top sirloin steak
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas (8 inch/20 cm)
1 -2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
2 small sweet peppers, of your choice (green, red, or yellow)
salsa
sour cream
shredded cheese
chopped tomato

Steps:

  • Slice steak into thin strips.
  • In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
  • Add beef strips and stir to coat, set aside.
  • Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
  • Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
  • In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
  • Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
  • Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
  • Return onions and peppers to skillet; stir for about one minute.
  • To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 1.1, Sodium 340.7, Carbohydrate 18.4, Fiber 1.7, Sugar 2, Protein 2.9

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