EASY FAJITA RECIPE CHICKEN RECIPES

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EASY FAJITA RECIPE | MCCORMICK



Easy Fajita Recipe | McCormick image

Warm tortillas with skillet grilled chicken or steak flavored by McCormick® Fajitas Seasoning Mix make this sizzling fajita recipe with thinly cut bell pepper and onions the perfect Mexican recipe. Try it out and turn up the heat on your Cinco de Mayo menu.

Provided by McCormick

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 7

2 tbsps vegetable oil divided
1 pound boneless beef sirloin steak cut into 1/2-inch strips
1 medium onion, cut into thin strips
1 medium bell pepper cut into thin strips
1/4 cup water
1 package McCormick® Fajitas Seasoning Mix
8 flour tortillas (6-inch)

Steps:

  • Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add meat; cook and stir 3 minutes or until no longer pink. Remove from skillet.
  • Heat remaining 1 tablespoon oil in same skillet. Add onion and bell pepper; cook and stir 3 to 5 minutes. Return meat to skillet. Stir in water and Seasoning Mix. Cook 3 minutes or until meat is cooked through.
  • Spoon meat mixture into warm tortillas. Serve with assorted toppings, if desired.

Nutrition Facts : Calories 209 Calories

CHICKEN FAJITA TORTILLA SOUP RECIPE | RACHAEL RAY | FOOD ...



Chicken Fajita Tortilla Soup Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
2 packages chicken tenders, 1 1/2 to 2 pounds
1 tablespoon coriander, a palm full
2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
One 28-ounce can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips
1 cup shredded Pepper Jack or sharp white Cheddar
1 ripe avocado, diced
1 lime, juiced
4 scallions, chopped
Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Steps:

  • Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through. 
  • While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

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