Tex Mex Chicken Fajitas With Peppers And Onions Recipes

Steps:

• Combine chicken, peppers and onions in shallow dish. Whisk dressing and seasoning mix until blended; pour over chicken mixture. Stir to evenly coat chicken and vegetables with dressing mixture. Refrigerate 20 min.
• Heat oven to 400°F. Spray rimmed baking sheet with cooking spray. Drain chicken mixture. Spread chicken and vegetables onto prepared baking sheet. Bake 10 min. Meanwhile, wrap tortillas in foil.
• Spoon chicken and vegetables to one side of baking sheet; place tortillas on other side of baking sheet. Bake 10 min. or until chicken is done and tortillas are heated through.
• Serve tortillas topped with chicken mixture, cheese and cilantro.

Steps:

• For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the skirt steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

Steps:

• Whisk together first 7 ingredients until well blended.
• Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
• Seal, turning to coat.
• Chill 1 hour.
• Place chicken in remaining zip-top bag; add remaining beer mixture.
• Seal, turning to coat.
• Chill 1 hour, turning once.
• Drain chicken, discarding marinade.
• Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
• Grill bell pepper 5 minutes.
• Cut chicken into thin slices, and cut bell pepper into thin strips.
• Serve chicken, onion, and bell pepper with flour tortillas.
• Serve with desired toppings.
• *1(1 1/2-pound) package flank steak may be substituted for chicken.
• Marinate 4 hours.
• Grill flank steak 10 minutes on each side.