HOW TO KEEP FAJITAS WARM FOR PARTY RECIPES

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VEGGIE FAJITAS RECIPE - OLIVEMAGAZINE



Veggie Fajitas Recipe - olivemagazine image

Make it a fajita night with this speedy veggie dinner, perfect for the whole family to enjoy. Use a little mild chilli powder to give these wraps a kick, and hot-smoked paprika for colour

Provided by Janine Ratcliffe

Categories     Dinner

Total Time 30 minutes

Yield Serves 2

Number Of Ingredients 17

oil, for frying
1 onion, halved and sliced
1 red pepper, sliced
½ tsp ground cumin
¼ tsp hot-smoked paprika
½ tsp mild chilli powder
400g tin black beans, rinsed and drained
4 flour tortillas, warmed
50g mature cheddar, grated
4 tbsp soured cream
hot sauce, to serve
1 small avocado, diced
2 small tomatoes, diced
¼ red onion, finely chopped
2 tsp of chopped pickled jalapeños, (optional)
a handful coriander, chopped
½ lime, juiced

Steps:

  • Toss all the salsa ingredients together with a good pinch of salt and leave to sit while you make the fajitas.
  • Heat 1 tbsp of oil in a large pan and cook the onion and pepper over a high heat until softened and starting to char at the edges. Turn down the heat and add the spices, tossing well. Add the beans with a splash of water and keep cooking until the beans are piping hot.
  • Serve the beans in warm tortillas with the salsa, cheese, soured cream and hot sauce, if you like.

Nutrition Facts : Calories 760 calories, FatContent 38.2 grams fat, SaturatedFatContent 14.9 grams saturated fat, CarbohydrateContent 68.4 grams carbohydrates, SugarContent 13.8 grams sugar, FiberContent 18.9 grams fiber, ProteinContent 26.1 grams protein, SodiumContent 2.4 milligram of sodium

EASY CHICKEN FAJITAS RECIPE | MYRECIPES



Easy Chicken Fajitas Recipe | MyRecipes image

Make chicken fajitas a go-to weeknight dish. Our easy chicken fajitas recipe—which calls for fewer than 10 ingredients and comes together in just 20 minutes—is perfect for kids and adults alike. 

Provided by Mary Ostyn

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 9

2 tablespoons vegetable or olive oil, divided
3 boneless, skinless chicken breast halves, cut across into strips
1 recipe Fajita Seasoning, divided
½ cup water
2 large onions, slivered
3 bell peppers (one each of green, yellow, and red is prettiest, but not essential), slivered
2 cloves garlic, minced
12 fajita-size flour tortillas, wrapped in a cloth and warmed in the microwave 1 to 2 minutes
Salsa and sour cream for serving (optional)

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add chicken strips and cook, stirring a couple of times, until almost cooked through, 5 to 6 minutes. Add half of fajita seasoning and water, mix well, and let chicken finish cooking. Transfer chicken to a bowl; cover to keep warm.
  • Heat remaining 1 tablespoon oil in skillet until hot. Add onions and peppers; cook, without stirring, until tender and some caramelized brown bits begin to show up in pan, 3 to 4 minutes. Stir; add garlic and remaining fajita seasoning. Let cook about 2 more minutes. Stir vegetables into seasoned chicken. (Or serve the vegetables separately.)
  • Serve the fajita mixture on warm tortillas with salsa and sour cream on the side, if using.

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Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.
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  • Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.
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BONE-IN CHICKEN BREASTS – INSTANT POT RECIPES
Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.
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