SPICY FAJITA SOUP RECIPE | SANDRA LEE | FOOD NETWORK
Provided by Sandra Lee
Total Time 5 hours 15 minutes
Prep Time 15 minutes
Cook Time 5 hours 0 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- In the sleeve of a slow cooker, add the onions, peppers, corn, tomatoes, garlic, 1 tablespoon chile powder, chipotle, and broth. Season with and salt and pepper, to taste. Cook on low for 4 to 6 hours.
- In a deep skillet over medium heat, add the canola oil and heat to 365 degrees F. Fry the tortilla pieces until brown and crispy, 1 to 2 minutes. Drain on brown paper and immediately season with salt and the remaining 1 tablespoon chile powder. (Reserve half the chips for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)
- Preheat the broiler.
- (Reserve 1 cup of the onion and pepper mixture for Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. (Reserve remaining 1/2 cup cheese for Round 2 Recipe Crispy Steak Sandwiches.) Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes. Garnish with scallions and serve.
HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.
Total Time 40 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
- Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
- Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
- Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
- Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
- Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
- Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
- Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.
Nutrition Facts : Calories 448 calories, FatContent 16.4 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 34.1 g protein, CarbohydrateContent 39.4 g carbohydrate, SugarContent 11.1 g sugar, SodiumContent 1.5 g salt, FiberContent 10.7 g fibre
More about "fajita sauce recipe recipes"
CHICKEN FAJITA PASTA | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 20 minutes
Calories 620 calories per serving
Mix together the smoked paprika, chilli, cumin, cayenne and garlic powder. Rub half into the chicken pieces. Heat 1 tbsp of the oil in a large deep frying pan and cook the chicken for 5-6 minutes until golden all over and almost cooked. Remove with a slotted spoon and set aside.
Meanwhile, cook the pasta according to the instructions on the packet. Drain well and set aside, reserving a little of the cooking water.
Heat the remaining oil in the pan and cook the onion along with the remaining spice mix for 3-4 minutes until tender. Season, then add the peppers and cook for another 3-4 minutes until just soft.
Add the chicken back to the pan along with the tomato puree. Cook for 2 minutes, then stir in the cooked pasta, salsa and sour cream. Heat through, and if the sauce needs loosening, add a little of the reserved pasta water until you reach a desired consistency. Sprinkle over the cheese to serve.
DELICIOUS FAJITA MARINADE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 2 hours 10 minutes
Calories 69 per serving
- Cook as desired on outside grill, stovetop saute pan, or you can even cook them on the George Foreman grill.
VEGETARIAN FAJITA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY
From tasty.co
Reviews 92
Total Time 52 minutes
Cuisine Fusion
Calories 1265 calories per serving
- Enjoy!
FAJITA MARINADE I RECIPE | ALLRECIPES
From allrecipes.com
FAJITA SEASONING RECIPE | ALLRECIPES
From allrecipes.com
27 BEST FAJITA RECIPES | EASY FAJITA RECIPE IDEAS ...
From foodnetwork.com
KETO FAJITA CHICKEN CASSEROLE - RECIPE - DIET DOCTOR
From dietdoctor.com
MEXICAN CHICKEN FAJITA RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
TRADITIONAL AUTHENTIC FAJITA MARINADE RECIPE
From thespruceeats.com
35+ SWEET PEPPER RECIPES | EATINGWELL
From eatingwell.com
KETO CHICKEN FAJITA BOWL - TEX-MEX RECIPE - DIET DOCTOR
From dietdoctor.com
SHEET-PAN CHICKEN FAJITA BOWLS RECIPE | EATINGWELL
From eatingwell.com
RECIPES AND FAVORITE FOODS FROM TABASCO® BRAND PEPPER SAUCE
From tabasco.com
ORANGE CRANBERRY SAUCE RECIPE – HOW TO MAKE CRANBERRY ...
From eatwell101.com
TOP 10 FAJITA RECIPES | TASTE OF HOME
From tasteofhome.com
KETO CHICKEN FAJITA BOWL - TEX-MEX RECIPE - DIET DOCTOR
From dietdoctor.com
SHEET-PAN CHICKEN FAJITA BOWLS RECIPE | EATINGWELL
From eatingwell.com
M'S SLOPPY JOE SAUCE RECIPE | ALLRECIPES
From allrecipes.com
EASY GREEN ENCHILADA SAUCE RECIPE (+ VIDEO) - SEEKING GOO…
From seekinggoodeats.com
SLOW COOKER CHICKEN FAJITAS - COOKING CLASSY
From cookingclassy.com
ENCHILADAS RECIPE | ALLRECIPES
From allrecipes.com