CHICKEN FAJITA SWEET POTATO SKINS RECIPE BY TASTY
Here's what you need: sweet potatoes, red bell pepper, yellow bell pepper, green bell pepper, onion, chicken breast, mozzarella cheese, olive oil, chili powder, cumin, garlic powder, salt, pepper
Provided by Mercedes Sandoval
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
- Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
- Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
- Mix the fajita seasoning ingredients together.
- Drizzle in olive oil. Season the boats and veggies.
- Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
- Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
- Shred the chicken with 2 forks and mix together with the veggies.
- Fill up sweet potato boats and top with mozzarella cheese.
- Bake for 5 more minutes, or until cheese is melted.
- Garnish with your favorite toppings (we used guacamole and cilantro).
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 71 grams, Fat 20 grams, Fiber 11 grams, Protein 33 grams, Sugar 24 grams
CHICKEN FAJITA POTATOES
These fajita fixin's go so well piled high on top of a baked potato for a very filling meal!
Provided by Nancy Allen
Categories Potatoes
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Scrub potatoes; pat dry. Wrap in aluminum foil, and bake at 400 degrees for 1 hour or until tender.
- 2. Cook pepper and onion in butter in a medium saucepan until tender. Add taco seasoning mix. Cook 1 minute, stirring constantly; remove from heat. Stir in chicken, cheeses, olives, and chiles.
- 3. Cut a lengthwise slit in top of each potato. Press each potato open. Spoon chicken mixture into the potatoes. Spoon 1/4 cup salsa over each potato. If desired, serve with sour cream, guacamole, and additional salsa. Makes 4 servings.
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
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
CHICKEN FAJITA POTATOES
Make and share this Chicken Fajita Potatoes recipe from Food.com.
Provided by southern chef in lo
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Scrub the potatoes; pat dry and wrap in aluminum foil. Bake at 400°F for 1 hour or until done.
- Cook the pepper and the onion in the butter in medium saucepan until tender; add the taco seasoning mix and cook for 1 minute, stirring constantly. Remove from the heat; stir in the chicken, cheese, olives, and chilies.
- Cut a lengthwise slit in the top of each potato; press each potato open and spoon the chicken mixture into the potatoes. spoon 1/4 cup of salsa over each potato.
- Serve with sour cream, guacamole, and additional salsa.
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CHICKEN FAJITAS | RECIPETIN EATS
From recipetineats.com
5/5 (62)Total Time 30 minsCategory DinnerCalories 196 per serving
- Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
- Heat 1 tbsp oil in a heavy based skillet over high heat until smoking. Add vegetables to cover the base of the pan in a single layer without too much overlapping (I cook in 3 batches). Spread out, leave for 45 seconds (to char it).
- Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and cook for 3 to 4 minutes until caramelised. Turn and cook the other side for 3 – 4 minutes.
FAJITA POTATO BITES - JO COOKS
From jocooks.com
5/5 (1)Total Time 55 minsCategory AppetizerCalories 222 per serving
- Wash the potatoes and cut the end off. Slice the potatoes into slice that are about 1/4 inch (7mm) in thickness. Season potatoes with salt and pepper. Bake for 20 minutes, turn the slices over and bake for another 30 minutes.
- In the meantime, heat the olive oil in a skillet over medium heat. Add onions and cook until it's slightly translucent. Add the peppers and the fajita mix and toss. Cook until peppers onion is golden brown and peppers are cooked.
- To assemble top each potato slice with a tsp or so of sour cream, followed by the onion and pepper mixture, salsa, and green onions. Season with salt and pepper.
CHICKEN FAJITA TOPPED BAKED POTATOES - DAISIES & PIE
From daisiesandpie.co.uk
Cuisine MexicanTotal Time 1 hr 50 minsCategory DinnerCalories 850 per serving
- Scrub the potatoes and prick the skins with a fork - bake them in the oven for around 1 hour 30 until the skins are crispy and they feel soft and tender when squeezed.
- Plate up the potatoes and break them open. Scatter each half with grated Cheddar cheese, shredded chicken and top with guacamole, salsa and sour cream add some freshly sliced chillies if you like things hot.
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