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.
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.
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!
Time 25m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large ovenproof skillet, saute the chicken, onion, green pepper, lime juice, salt, cumin and chili powder in oil until chicken is no longer pink. , Pour egg substitute over chicken mixture. Cover and cook over medium-low heat for 8-10 minutes or until nearly set. Uncover; broil 6 in. from the heat for 2-3 minutes or until eggs are set. , Sprinkle with cheese. Cover and let stand for 1 minute or until cheese is melted. Serve with salsa and sour cream if desired.
Time 25m Yield 3-4 serving(s) Number Of Ingredients 14 Steps:
In 10-inch omelet pan or skillet with ovenproof handle over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato and diced chicken. Continue cooking 1 additional minute. Remove from heat. Set aside. In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.
Yield 4 servings Number Of Ingredients 14 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!
More about “chicken fajita frittata recipes”
Time 30m Yield 8-10 serving(s) Number Of Ingredients 5 Steps:
In skillet #1 - begin browning the simply potatoes according to the package instructions. - 5 minutes. In skillet #2 - begin heating the chicken fajita meat - 5 minutes. Pre-heat oven to 350 degrees. In a large bowl crack 1 dozen eggs. Using kitchen shears, cut the spinach leaves in 1/2 and add to the egg. Pour 1/2 of the cheese. Whisk together until well blended. Pour in the cooked hash browns and chicken. Mix together and pour into a medium casserole dish. Pour the remaining cheese on top. You can also add any remaining spinach on top for presentation. Place in oven uncovered for 20 minutes. Remove from oven and let sit for 5 miutes. Cut into squares and serve with fresh fruit.
