CHICKEN FAJITA PARTY RING RECIPE BY TASTY
Here's what you need: flour tortillas, oil, bell peppers, large white onion, chili powder, cumin, garlic powder, salt, rotisserie chicken, cheddar cheese, pepper jack cheese, sour cream, guacamole
Provided by Pierce Abernathy
Categories Dinner
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
- Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
- Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
- Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
- Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
- Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
- Add the chicken and cook until the onions are translucent and the chicken is warmed through.
- Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
- Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
- Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
- Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
- Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
- Layer the last tortilla on top of the last cheese layer.
- Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.
- Let cool for at least 30 minutes.
- Invert the bundt pan onto a cutting board.
- Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
- Enjoy!
Nutrition Facts : Calories 396 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 33 grams, Sugar 4 grams
FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 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. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN FAJITA POT PIE
Sounds like an interesting combination of comfort food and a little kick :) Easy to tweak to individual tastes, and a good way to use leftover chicken.
Provided by iewe7726
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F In large skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
- In small bowl, stir together remaining ingredients and pour over chicken mixture; carefully spread almost to edge of casserole.
- Bake uncovered about 30 minutes or until light golden brown.
Nutrition Facts : Calories 352, Fat 14.9, SaturatedFat 5.2, Cholesterol 65.8, Sodium 1122.5, Carbohydrate 29.5, Fiber 2.7, Sugar 7.6, Protein 25.2
CHICKEN FAJITA PIE
Make and share this Chicken Fajita Pie recipe from Food.com.
Provided by Scottie T.
Categories Mexican
Time 45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Cook chicken according to package direstions.
- Remove chicken from heat.
- Mix beans and queso with chicken.
- Pour chicken mixture into pie shell.
- Top with crushed tortilla chips.
- Bake for 30 minuets.
Nutrition Facts : Calories 493.2, Fat 31.5, SaturatedFat 14.8, Cholesterol 100.3, Sodium 766, Carbohydrate 24.9, Fiber 4.3, Sugar 3.4, Protein 27.4
HOMEMADE CHICKEN FAJITAS
Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.
Provided by Mark A. Sheeler
Categories World Cuisine Recipes Latin American Mexican
Time 5h35m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
- Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
- Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
- While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
- To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 43.9 g, Cholesterol 96.9 mg, Fat 23.3 g, Fiber 5.3 g, Protein 42.4 g, SaturatedFat 4.4 g, Sodium 1099.1 mg, Sugar 6.3 g
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- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large lidded frying pan with cooking spray and set over a medium heat. Add the onion and peppers and cook for 6-8 minutes until softened.
- Stir in the garlic and spice mix and cookfor 1 minute, then add the tomatoes, beans and 75ml water. Bring the mixtureto a boil, then add the chicken. Reduce the heat to a simmer and cook, covered, for 18-20 minutes, until the chicken is cooked through.
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