Chicken And Bacon Fajitas Food

CHICKEN AND BEEF FAJITAS

Steps:

• For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
• For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
• For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
• For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
• When ready to cook, preheat the grill to high heat.
• Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
• Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
• Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
• To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
• For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
• Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
• Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

FANTASTIC CHICKEN FAJITAS

Steps:

• In a large resealable plastic bag, combine 4 tablespoons oil, Worcestershire sauce, soy sauce, lemon juice, vinegar, salt and pepper. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. , Drain and discard marinade. In a large skillet, saute chicken in remaining oil for 8 minutes or until no longer pink. Serve in tortillas with cheese and guacamole.

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.

MESQUITE CHICKEN AND BACON FAJITAS

Steps:

• Place chicken in a plastic re-sealable bag and peppers, onion, and mushrooms in a separate bag. Pour about 2/3 of the bottled marinade in the chicken bag and the other 1/3 in the vegetable bag. Marinate in the refrigerator for about 1 hour.
• In the meantime, make the sauce by whisking together all of the sauce ingredients. Season with salt and pepper.
• Remove the chicken and vegetables from the marinating bags. Grill Chicken until cooked, about 3-5 minutes on each side. Grill vegetables until crisp and tender.
• Slice chicken and vegetables into 1/4 - 1/2 inch slices.
• Arrange on a serving platter with ramekin of sauce, sour cream, and cheese. Sprinkle bacon chunks on top. Serve with your favorite warmed tortillas and bean side dish recipe.

CHICKEN AND BACON FAJITAS

Steps:

• Cook bacon till crisp; crumble and set aside. Keep 1 Tbsp. bacon fat, and add chicken. When chicken is halfway done add veggies.
• Add spices and bacon when chicken is cooked through.
• Serve with warm tortillas and cheese.

CHICKEN FAJITAS

Steps:

• Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
• Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
• Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
• Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat - allow them to catch a little on the edges but don't overcook them. Add them to the baking tray to keep warm.
• Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.

CHICKEN AND BACON FAJITAS

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.

ONE-PAN CHICKEN FAJITA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

CHEESY BACONY CHICKEN FAJITAS

Steps:

• Place pan over medium heat. Drizzle extra virgin olive oil into pan. Place both garlic cloves into pan. Let them soak in evoo until browned.
• While letting garlic cloves soak, cut bacon into small strips or into bacon bits. (I suggested 2 strips but use feel free to add more or use less. depends how bacony you like your food). Slice onion into strips. Dice tomato.
• Once garlic cloves are browned, remove them from pan and discard. Place cut bacon strips or bacon bits into pan and start to cook them.
• Once bacon has begun to cook, add onion. Cook a bit longer then add the chicken. Begin to season to taste by adding salt, pepper, and garlic salt.
• On separate pan or grill, begin to heat tortillas. When each one is done, place them on a plate and fold them in a towel to keep them warm. Do this while cooking fajitas.
• Once bacon and chicken look like they are almost done and onions look golden, throw in tomato. (I only used half a tomato but feel free to use the whole tomato). Saute and stir all ingredients and squeeze half the lime into mix. Add more seasoning if needed.
• Once food looks ready, sprinkle the mozzarella cheese over fajitas. Cook another minute then turn off heat.
• Serve fajitas on plate. Also serve warm flour tortillas. If you'd like, serve the fajitas with salsa, sour cream, and/or guacamole on the side. Serve with lime wedges and enjoy!