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A tasty and easy recipe to make. I baked it in the toaster oven to avoid heating up the kitchen. I served mine over rice, instead of with tortillas.
Total Time: 15 min prep, 30 minutes cooking
Yield: 6-8 servings
Source: Lynn's Kitchen Adventures
Combine first 5 ingredients. Pour over chicken strips and marinate 15 minutes or more. Heat oil; add chicken and stir fry approximately 3 minutes, or until chicken loses it's pink color. Add vegetables and stir fry until tender. Squeeze lemon over chicken before serving. Place in warm flour tortillas.
By Robin from Washington, IA
I love fajitas! One day I got the craving, but didn't know how to flavor it. I set to Googling, read tons of recipes, then adapted them to my own recipe. Considering that the average adult woman needs 46g protein per day, this meal is superb for those on diets!
Heat oil in skillet over medium heat. Add chicken, cook 5 minutes or until cooked through, stirring occasionally. Add in dressing, vegetables and chili powder. . .
This rainbow of a low fat meal can be served as is for a delicious low-carb option, or pour over rice or wrap in a flour tortilla for a family-friendly favorite.
This is an easy to prepare lunch or dinner. Ingredients to make this can be really inexpensive when purchased on sale at Sprouts. The green verde salsa is store bought from Trader Joes.
Heat oil in nonstick skillet on medium high heat. Add chicken; cook 5 minutes or until cooked through, stirring occasionally. Stir in dressing vegetables and chili powder...
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Does anyone have the recipe for chicken fajitas?
Sabrina from Council, NC
Slow-Cooker Fajitas, serves 8-10 people
1 1/2 - 2 lbs. flank or skirt steak, or boneless chicken
any of your favorite toppings
Cut meat across the grain into 1/2 inch diagonal strips. Place in a slow cook cooker. Top with onion and bell pepper. In a small bowl, combine garlic, chile, chili powder, cumin, salt, chicken broth and lemon juice. Pour mixture over meat. Cover and cook on LOW for 6 to 6 1/2 hours.
Easy recipe for chicken fajitas. Slice deboned chicken breast into desired size pieces. Marinate in half salsa half water. You can also marinate desired veggies, i.e. onions, peppers, mushrooms.
Cook in skillet with a little oil to keep from sticking. Serve with cheese, sour cream, more salsa on tortillas.
I marinate chicken in orange juice, ground cumin and black pepper to use in chicken fajitas. It makes it pretty yummy!
A real easy way to fix these is buy a package of precooked fajita chicken, Tyson is a good brand. Put a dab of oil in a frying pan, saute bell pepper and onion strips until softened, add the chicken, warm through. Place flour tortillas in a paper towels and warm up in the microwave. Homemade salsa goes good on these.
Making a larger batch? Just take chicken breasts, slice into thin strips. Marinate a few hours or overnight before cooking either on the grill or in a skillet. Marinate with oil, garlic, lime juice, a little worceshire (sp), a litttle liquid smoke, and some garlic salt. If you cook on the grill you can make a 'pan' out of foil to cook them in or use a throw away or maybe you have an old pan you use for the grill. Let the chicken cook for just a little before adding the peppers and onions so the vegetables don't get too soft.
Fajitas are easy!
All you need to do is to take the desired amount of chicken, and cut into strips or dice it. Put it in a hot skillet with a bit of olive oil. Add strips of green peppers and onions, ad well as minced garlic to taste (jalapenos or other hot peppers can be added as well, to taste.)
Season with chili powder, ground cumin, garlic powder and celery salt. (Around 1/4-1/2 tsp each, again to taste). The real secret that will make them taste "authentic" is tomato bullion. If you look in the hispanic section in your local grocery (here they even have it in Dollar General) you can get a really bit bottle of tomato bullion for around $3. Just sprinkle a little over your fajita mixture along with your other spices - you won't want to add salt, as the bullion is pretty salty.
Saute until chicken is done (juices run clear) and onions and peppers are tender. Wrap up in a warm flour or corn tortilla -- yum!
These are my authentic Mexican fajitas, and the same method and spices can be used with other meats. I especially like to make fajitas tejana which includes beef, chicken, and shrimp.
We used to go to a restaurant called "Chi-Chi's", and our favorite meal was Chicken Chajitas (Fajitas).
We asked them how they prepared them. The cook told us all there was to it was to cut boneless/skinless chicken breasts into strips and marinate them in Italian salad dressing for at least a few hours. I also buy the green and red peppers and onions in the frozen food section. I use my George Foreman grill and put the chicken and pepper/onion mix on there at the same time. I usually have salsa, cheese, and sour cream to add to the fajitas. They always disappear, and it's one of the few dishes I always get compliments on. lol.
Lime juice is a must in any fajita recipe, I think.