Chicken Fajitas

[KT27]

Anybody have a yummy chicken fajita recipe? Thanks!

 

[lovemygoofy]

Do you marinate yours in anything, Katie? We started using this tequilla and lime marinade from lowrys and we love it. Also slow cooking the chicken so it keeps the moistness makes them better. I hate dry chicken or beef fajitas.

On the downhill slope now until time for your sweetie home, you better learn how that stove works again Apparently they want home cooked food after ya'll come up for air

 

[KT27]

Do you marinate yours in anything, Katie? We started using this tequilla and lime marinade from lowrys and we love it. Also slow cooking the chicken so it keeps the moistness makes them better. I hate dry chicken or beef fajitas.

On the downhill slope now until time for your sweetie home, you better learn how that stove works again Apparently they want home cooked food after ya'll come up for air

Ha ha Thanks Tina! I will try that. I never make them at home thats usually what I have when we eat out. I was home today and decided I was gonna cook a nice meal for a friend.

I can't wait to cook again for 2!

 

[krcit]

I use the envelope mix. I don't remember what brand-maybe Old El Paso. It's super easy and really good. Just stir-fry the chicken, add peppers and onions, then add the mix mixed with water and heat through. Yummy. Now I knwo what;s for dinner tonight Thanks!

 

[Disney@Heart]

here's my super "quick" (a little messy) but really yummy recipe...

I purchase a pre-cooked chicken (rotisserie) usually a tyson from aldi's...debone the chicken and warm/stir fry it in a little olive oil and chopped garlic. I add onion and green/red/yellow bell pepper (whatever is handy/on sale) and cook it down until the veggies are slightly tender with a little crunch left. Serve in warm tortillas with a little salsa and sour cream...YUM!

It's atually on the menu at my house this week too...enjoy

 

[Jestocost]

My favorite BY FAR is the D. L. Jardine's fajita marinade. You can get it at Williams Sonoma (usually) and at other places. I like to put boneless chicken breasts in over night (or at least all day), then grill it over coals with mesquite wood chips. Make some guac, some pico de gallo, saute some onions and peppers, yum!

 

[PlutoLuvr]

These are absolutely the best fajitas I've ever had. After eating these, I can't go back to powder and jared marinades -- and there's no peppers or onions in these. I know, I know ... I, too, thought this was blasphemy, but trust me, they're not needed.

Ingredients:

3 medium, skinless boneless chicken breast halves (about 12 oz total)
8 fajita size flour tortillas

(Marinade ingredients

1/4 cup chopped fresh cilantro (plus a little more for a topping)
1/4 cup olive oil
1 teaspoon finely shredded lemon peel
2 tablespoons fresh lemon juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper

Toppings:
1 recipe guacamole (recipe to follow)
shredded lettuce
shredded cheese
chopped seeded tomato
sliced black olives
fresh chopped cilantro

For marinade, combine all the marinade ingredients in a small bowl. Wash chicken, pat dry and put in a shallow dish. Pour marinade over chicken and swish all around, flipping chickens so everything's covered. Marinade in the fridge for one hour, flipping chicken once.

Wrap the tortillas in heavy-duty aluminum foil (or double wrap in regular foil).

Reserving marinade, grill chickens on a gas or charcoal grill for about 15-20 minutes or until juices run clear and chicken is done. Brush with reserved marinade halfway through cooking. Discard any leftover marinade. The last few minutes of the chicken grilling, toss those tortillas on the grill. We grill the foil packet for about two minutes on each side, less if your grill is very hot.

Allow the chickens to rest for a few minutes covered with tin foil after they're done cooking. Then slice very thin and serve with tortillas and toppings.

Guacamole recipe:

Seed & peel one large avocado or two small ones. In a small bowl, coarsely mash avocado. Stir in 1 medium tomato, seeded, chopped and drained; 2 tablespoons finely chopped onion; 1 tablespoon lemon juice; and 1/4 teaspoon salt (DO NOT FORGET THE SALT!). Makes about 3/4 cup. Cover and refrigerate for up to four hours.

 

[Pooh_Friend#1]

PlutoLuvr - that recipe sounds delicious!!!

 

[Linzybrooke]

Plutoluvr, I'm seriously drooling!

 

[Chicago526]

I just use the packet mix too, I use Lawry's. Just slice up chicken, peppers, and onions, sautee, add the mix and water, simmer for a few minutes, and bingo! Fajitas! Very yummy. I sometimes use steak, I've even used filet mignon when it's on sale, it's still a little more than what a lesser cut of steak would be, but it's so tender and yummy that's it's worth it.

 

[PlutoLuvr]

I know the recipe looks long, but these babies are ready in no time and really very easy. Anything involving the grill is "men work" in my house, so really all I have to do is the guac, the marinade & the toppings.

We double the chicken & marinade, and it's just as delicious the next day, too!

 

[My2Cinderellas]

Plutoluvr's recipe sounds great! I will hvae to try it soon.

What I've done is make a marinade from 1 pkg of Fajita seasoning mix (any brand) and a can of Coke. Disregard the directions on the package, just mix with the can of Coke. Throw in beef or chicken, let marinate all day and grill. On the stove top, I slowly saute onions in olive oil until carmelized and soft. We don't like bell peppers, but in the summer we grow banana/Hungarian wax peppers and saute strips of those with the onions too for an extra kick!

Fresh pico de gallo is important, in the winter I make it with canned tomatoes. It's quick and easy to make and gives fajitas a summer fresh taste. I never measure, so these are guestimates.

1 can petite diced tomatoes, undrained
1/2 onion, diced fine
2 jalapeno peppers, seeded and diced fine
1/4 cup or so chopped fresh cilantro
juice of 1 lime
1/2 tsp of salt

 

[DisneyMommyMichelle]

mm i know what we are having tomorrow