QUICK-FIX BARBECUED FAJITAS
Fill your home with the smell of sizzling fajitas with these zesty Quick-Fix Barbecued Fajitas. Made with chicken, fresh green and red peppers, shredded cheese, barbecue sauce and more, these Quick-Fix Barbecued Fajitas will be a new family-favorite.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Combine chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with fork or skewer. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid.
- Grill chicken and vegetables 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
- Spoon onto tortillas; top with remaining ingredients. Roll up.
Nutrition Facts : Calories 600, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1660 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 38 g
BBQ CHICKEN FAJITAS
Nothing says summer like BBQ chicken, but if you're looking for a new way to make it, look no further! This recipe is a Tex-Mex mashup of BBQ chicken and fajitas that is sure to be your new cookout favorite. Fajitas were originally made with skirt steak, but these days, we see it done with chicken, vegetables, seafood and so much more. The BBQ rub makes for tender, juicy and flavorful chicken. I love the addition of a poblano pepper to the charred pepper mix; it adds a bright and savory flavor pop. The sizzle sauce marries a traditional barbecue sauce with a double dose of bright acid from apple cider vinegar and lime. It's all topped with a generous drizzle of a smoky and spicy crema that ties the whole mashup together.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.
- While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.
- Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.
- Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.
- Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.
- To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.
- Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.
QUICK FIX BARBECUED CHICKEN FAJITAS
From kraftfoods.com. Sounds yummy! Shortcut: For even faster fajitas, use a grill basket for foil pan. Reduce grilling time to 7-10 minutes.
Provided by bcfdwife
Categories Mexican
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high heat. Toss chicken and vegetables with bbq sauce. Let stand 5 minutes to marinate.
- Poke holes evenly in bottom of 13x9 inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; close grill lid.
- Grill chicken and vegetables in pan 20 minutes or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
- Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.
Nutrition Facts : Calories 515.6, Fat 19.6, SaturatedFat 9.8, Cholesterol 106.8, Sodium 1286.9, Carbohydrate 43.1, Fiber 3.6, Sugar 6.8, Protein 40.3
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