FAJITA PEPPERS AND ONIONS RECIPES
PEPPER AND ONION FAJITAS RECIPE - PILLSBURY.COM
Mexican Dinner ready in just 25 minutes! Lime juice, cumin, onion and bell pepper wrap up a bundle of great flavors in these no-fuss fajitas.
Provided by Pillsbury Kitchens
Total Time 25 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 14
Steps:
- In small bowl, combine water, lime juice, flour, cumin, chili powder and salt; mix until well blended. Set aside.
- Heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add chiles, bell peppers, onion and garlic; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Add flour mixture; cook and stir 1 to 2 minutes or until sauce is bubbly and slightly thickened.
- Place about 1/2 cup vegetable mixture in center of each warm tortilla. Top each with cheese. Roll up each tortilla.
Nutrition Facts : Calories 350 , CarbohydrateContent 48 g, CholesterolContent 15 mg, FatContent 2 , FiberContent 4 g, ProteinContent 10 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 4 g
MIXED FAJITAS WITH PEPPERS AND ONIONS RECIPE | MYRECIPES
These mixed chicken-and-steak fajitas feature traditional Mexican flavors such as cumin, lime juice, chili powder, and fresh cilantro. Serve with refried beans and rice for a complete meal.
Provided by Terry Conlan
Yield 12 servings (serving size: 1 tortilla, 2 ounces meat, 1/2 cup onion mixture, 2 tablespoons tomato, and 2 teaspoons cilantro)
Number Of Ingredients 18
Steps:
- Trim fat from steak, and score a diamond pattern on both sides of steak.
- Combine juice and next 7 ingredients (juice through garlic) in a small bowl. Divide marinade equally between 2 large zip-top plastic bags, adding steak to 1 bag and chicken to the other. Seal bags, and marinate in refrigerator 6 hours or overnight, turning bags occasionally. Remove steak and chicken from bags, discarding marinade.
- Prepare grill or broiler.
- Place steak on a grill rack or broiler pan coated with cooking spray, and cook 10 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done. Cut chicken into thin slices.
- Heat oil in a large nonstick skillet over medium heat. Add onion and bell peppers; sauté 10 minutes or until onion mixture begins to brown.
- Warm tortillas according to package directions.
- Spoon steak or chicken, onion mixture, tomato, and cilantro down center of each tortilla; roll up.
Nutrition Facts : Calories 378 calories, CarbohydrateContent 38.7 g, CholesterolContent 57 mg, FatContent 12.4 g, FiberContent 3.3 g, ProteinContent 26.8 g, SaturatedFatContent 3.5 g, SodiumContent 444 mg
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These yummy fajitas have an unexpected flavor you'll be sure to love! Serve with tortillas and your favorite fajita toppings.
From allrecipes.com
Reviews 4.2
Total Time 2 hours 50 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 356.5 calories per serving
From allrecipes.com
Reviews 4.2
Total Time 2 hours 50 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 356.5 calories per serving
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BEEF-&-CHICKEN FAJITAS WITH PEPPERS & ONIONS RECIPE ...
Save a little money and skip the Mexican restaurant in favor of a homemade meal. The meat and vegetables for these colorful fajita wraps are marinated in a zesty mixture of lime, garlic, and other seasonings, giving them a flavor that's out of this world.
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- Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.
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Reviews 4.5
Total Time 25 minutes
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Reviews 4.5
Total Time 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 199 calories per serving
- In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.
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A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.
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NEW MEXICAN CHICKEN FAJITAS WITH BELL PEPPER AND ONION ...
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BEEF-&-CHICKEN FAJITAS WITH PEPPERS & ONIONS RECIPE ...
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WHAT ARE SOME GOOD VEGATABLES FOR FAJITAS OTHER THAN ...
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