Spicy Fajita Chili Recipes

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SPICY FAJITA SOUP



Spicy Fajita Soup image

Provided by Sandra Lee

Time 5h15m

Yield 4 servings

Number Of Ingredients 13

2 medium yellow onions, sliced
2 green peppers, cored, seeded, and sliced into strips
1/2 cup frozen corn, thawed
1 (14-ounce) can diced tomatoes
1 tablespoon chopped garlic
2 tablespoons chile powder, divided
1 chipotle pepper in adobo sauce, chopped (reserve adobe for Creamy Mexican Dip)
1 quart chicken broth
Kosher salt and freshly ground black pepper
2 cups canola oil, for frying
12 corn tortillas, cut into eighths
1 cup Monterey Jack cheese, shredded
2 scallions, sliced

Steps:

  • In the sleeve of a slow cooker, add the onions, peppers, corn, tomatoes, garlic, 1 tablespoon chile powder, chipotle, and broth. Season with and salt and pepper, to taste. Cook on low for 4 to 6 hours.
  • In a deep skillet over medium heat, add the canola oil and heat to 365 degrees F. Fry the tortilla pieces until brown and crispy, 1 to 2 minutes. Drain on brown paper and immediately season with salt and the remaining 1 tablespoon chile powder. (Reserve half the chips for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)
  • Preheat the broiler.
  • (Reserve 1 cup of the onion and pepper mixture for Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. (Reserve remaining 1/2 cup cheese for Round 2 Recipe Crispy Steak Sandwiches.) Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes. Garnish with scallions and serve.

SPICY FAJITA CHILI



Spicy Fajita Chili image

You'll want to serve this with rolls or cornbread to soak up every delicious drop. Like more heat? Just use spicier versions of V8 juice and chili beans.-Cathy Bell, Joplin, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1-1/2 pounds ground pork
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
2 cans (11-1/2 ounces each) V8 juice
1 can (16 ounces) chili beans, undrained
1 can (10 ounces) diced tomatoes and green chiles
2 tablespoons chili powder
1 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
Shredded cheddar cheese

Steps:

  • In a Dutch oven, cook the pork, onion and peppers over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer., Drain., Stir in the V8 juice, beans, tomatoes, chili powder, seasoned salt and seasoned pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. Serve with cheese., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 273 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 782mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 20g protein.

HOT AND SPICY FAJITAS



Hot and Spicy Fajitas image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 37

2 tablespoons olive oil
1 white onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
6 button mushrooms, sliced
6 green onions, sliced
1 carrot, cut into julienne strips
Salt
Black pepper
Soy sauce
1/2 pound chicken breast strips
1/2 pound skirt steak
1/2 pound shrimp, peeled and de-veined
1/2 pound Cajun sausage
Assorted chiles (recommended: habanero, pasilla, Anaheim, jalapeno), roasted
1 lime, juiced
Guacamole, recipe follows
Salsa, recipe follows
4 avocados, mashed
1 tomato, diced
1 white onion, diced
2 teaspoons finely chopped cilantro leaves
1 lime, juiced
2 teaspoons finely grated Parmesan
1 teaspoon hot sauce
Salt
Pepper
4 tomatoes
2 white onions
2 chiles (recommended: habanero, pasilla, Anaheim, yellow, or jalapeno), roasted
Olive oil
Black pepper
Chili powder
1 lime, juiced
1 tablespoon chopped cilantro
Cumin
Garlic salt

Steps:

  • In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve.
  • Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.
  • Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the Guacamole and Salsa.
  • Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.
  • Preheat a grill to high.
  • Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.

SPICY BEEF FAJITAS



Spicy Beef Fajitas image

Traditional fajitas with a colorful twist of flavor. Feel free to garnish with cheese, sour cream, salsa, etc. when serving. I use thick flour tortillas warmed in the oven, Mexican queso, and crema fresca.

Provided by b.a.mudhed

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h30m

Yield 4

Number Of Ingredients 8

1 pound beef round steak, cut into thin strips
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 red onion, thinly sliced
2 anaheim chile peppers, thinly sliced
1 (1.27 ounce) packet spicy fajita seasoning
6 tablespoons olive oil
4 large cloves garlic, crushed

Steps:

  • Combine beef strips, red bell pepper, yellow bell pepper, onion, anaheim chile peppers, fajita seasoning, olive oil, and garlic in a large bowl. Cover and refrigerate for at least 2 hours.
  • Heat a large skillet over medium heat; cook and stir the beef and vegetable mixture in hot skillet until beef is no longer pink in the center and vegetables are tender, about 10 minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 16.4 g, Cholesterol 56.3 mg, Fat 23.8 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 4 g, Sodium 659.5 mg, Sugar 4.3 g

SPICY CHICKEN FAJITAS



Spicy Chicken Fajitas image

Family favorite in the summer, but can be cooked year-round with the broiler on cold days when you're pining for warm weather. Easy, tasty, and filling.

Provided by Marianne Meed Ward

Categories     World Cuisine Recipes     Latin American     Mexican

Time 12h55m

Yield 8

Number Of Ingredients 17

1 pound skinless, boneless chicken breast halves
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon honey
½ small jalapeno pepper, seeded and minced
1 clove garlic, minced
1 avocado, peeled and pitted
1 tomato, peeled and chopped
½ cup minced onion
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 dash hot pepper sauce
2 teaspoons canola oil
1 onion, thinly sliced
½ red bell pepper, thinly sliced
8 (12 inch) flour tortillas
1 cup shredded lettuce

Steps:

  • Place chicken in a large glass or ceramic bowl. Whisk soy sauce, 1 tablespoon lime juice, honey, jalapeno pepper, and garlic together in another bowl until marinade is smooth. Pour marinade over chicken and turn to coat completely. Cover the bowl with plastic wrap and refrigerate 12 hours to overnight, turning occasionally.
  • Remove chicken from marinade and shake off excess. Pour marinade into a small saucepan; bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
  • Mash avocado in a bowl. Stir in tomato, minced onion, 1 tablespoon lime juice, cilantro, and hot pepper sauce until guacamole is well-combined.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook chicken on preheated grill, basting with marinade and turning often, until no longer pink in the center and the juices run clear, 7 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with aluminum foil to rest, about 5 minutes. Slice chicken across the grain into thin strips.
  • Heat oil in a large nonstick skillet over medium-high heat. Saute sliced onion and red bell pepper in hot oil until tender, about 10 minutes.
  • Wrap tortillas in a damp paper towel and microwave on high until softened 1 to 3 minutes. Place strips of chicken down the center of each tortilla and top with shredded lettuce, sauteed onion and red bell peppers, and guacamole. Wrap each tortilla tightly around filling.

Nutrition Facts : Calories 505.8 calories, Carbohydrate 68.7 g, Cholesterol 32.3 mg, Fat 15.4 g, Fiber 6.2 g, Protein 22.8 g, SaturatedFat 3.2 g, Sodium 1005.9 mg, Sugar 6.6 g

EASY SPICY CHICKEN FAJITAS



Easy Spicy Chicken Fajitas image

An easy, low fat chicken fajita recipe with tons of spice and flavor! I have tweaked it over the past several months and have it the way my fiance and I love it. Any of the spices can be tweaked or omitted to suit your family's preferences. Good served with Spanish or Mexican rice and chips with salsa. I feel it's bold and absolutely delicious.

Provided by IndyGrl87

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

3 -4 boneless skinless chicken breasts
2 tablespoons olive oil
4 soft tortillas, whole wheat
2 green bell peppers, sliced
2 -3 garlic cloves, finely minced
1 large onion, sliced into rings (or 2 small)
1 (12 1/2 ounce) can chicken broth, low sodium (or more depending on how much sauce you want)
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon chicken bouillon cube, crushed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin

Steps:

  • Season thawed chicken breasts with S&P on both sides.
  • In large skillet, brown chicken breasts in oil until golden brown on both sides. Remove from skillet.
  • In the same skillet, saute onions and peppers until browned. (You may have to add a little more oil or cooking spray).
  • Add garlic and saute for an additional minute.
  • Add chicken broth (eyeball it) and fajita seasoning.
  • Slice chicken and add to skillet.
  • Cover and simmer for 20-30 minutes, or until vegetables are tender and chicken is cooked through.
  • Serve fajita mixture on warm tortillas with toppings (shredded cheese, sour cream, salsa, etc.).

Nutrition Facts : Calories 441.6, Fat 14.4, SaturatedFat 2.8, Cholesterol 51.4, Sodium 1469.7, Carbohydrate 47.8, Fiber 4.5, Sugar 6.1, Protein 29.5

SPICY STEAK FAJITAS - MEXICO



Spicy Steak Fajitas - Mexico image

This recipe is sumitted for play in ZWT- 8 for Mexico, courtesy of Mission Foods . Yummm, I love fajitas. This one sounds easy to make and delicious. Best of all its quick to make.

Provided by Baby Kato

Categories     Meat

Time 14m

Yield 2 serving(s)

Number Of Ingredients 13

2 flour tortillas, Soft Taco Size
4 tablespoons lime juice
8 ounces steak, thinly sliced
2 teaspoons olive oil
1/2 cup red bell pepper, sliced
1/2 cup green bell pepper, sliced
1/2 cup red onion, sliced
1 1/2 teaspoons red pepper flakes, crushed
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup salsa (your favorite)
4 tablespoons sour cream
2 tablespoons avocados, mashed

Steps:

  • Combine lime juice and flank steak.
  • Heat olive oil in nonstick skillet; saute steak 1 minute.
  • Add green and red bell peppers, onion, red pepper flakes, chili powder and salt; saute for 3 minutes.
  • 3. Spoon into warm flour tortilla.
  • Serve with salsa, sour cream and avocado.

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