I am looking for the best chicken fajitas recipe...?

Question

I love chicken fajitas and am trying to find a really good recipe...I have tried several online and want one that someone actually uses and knows is good.
if you have one I'd love to try it...thanks....

Answer 1

Chicken Fajitas
Yield: 4 Servings

Ingredients

1/2 c oil
1/2 c lime juice
1 c tequila
1/4 c tomato paste
2 garlic cloves
1 jalapeno chili
1/2 ts salt
1/2 ts chili powder
1/2 ts cumin
1 1/2 lb chicken breast
10 flour tortillas
3 tb oil
1 bell pepper
1 onion
1 tomato
1 sour cream

Instructions

Mince garlic. Cut bell pepper and onion into strips. Cut tomato into
chunks. In a glass bowl or baking dish, combine 1/2 cup oil, lime
juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder,
and cumin. Blend well. Add chicken, cover, and marinate in
refrigerator at least 6 hours or overnight. Preheat oven to 350F.
Wrap tortillas in aluminum foil. Bake 15 minutes while preparing
fajitas. Remove chicken from marinade. In a large, heavy skillet over
medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring
constantly, 5 to 7 minutes or until chicken is done. Add bell pepper
and onion and cook 3 minutes more, just until vegetables are
crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and
cheese.

Answer 2

Just add a big can of sweet sue chicken to this and you will be set . veggie fajitas Ingredients - 1 pack of tortillas - 1 red, 1 green, and 1 yellow pepper - 2-3 cooking onions - store bought teriyaki sauce - sour cream - lettace - salsa - cheese 1. First I cut the peppers into strips and the onions into rings. 2. Melt a little margerine in a large wok or frying pan. 3. Toss in the onions and fry until half cooked (about 3-5 minutes) 4. Add the peppers and continue to cook until desired crunchiness (my husband likes the veggies limp, but i prefer the peppers to still be a little crunchy) 5. Add about 1/3 of a bottle of teriyaki sauce. You have to make sure to buy a thick teriyaki sauce (a lot of the thin ones are really salty - mostly soy sauce) Stir it in over the heat. 6. Put together your fahitas. I like to serve the toppings in a buffet style so people can take what they want. I have shredded lettace, cheese, salsa, sour cream and sometimes diced tomato. p.s. my problem is i always try to pack too much into the tortilla :-) i hope you like them!

Answer 3

Well this is the copycat for Applebee's recipe- so you know someone uses it!

Ingredients:
30 ounces chicken breast, marinated in fajita seasoning
3 tomato
24 ounces onion
12 ounces peppers
1 1/2 cup sour cream
1 1/2 cup pico de gallo or salsa
3 cups Cheddar cheese
24 flour tortillas
Fresh jalapenos


Directions:

Place marinated chicken on clean lightly oiled broiler. Cook chicken until it reaches minimum temperature of 165 degrees.

Slice chicken into 32 to 40 pieces. Sauté tomato, onion and peppers. Place tortillas in the microwave for 14 seconds.

Serve with pico de gallo or salsa, sour cream, Cheddar cheese and fresh jalapenos.

Answer 4

this is the best recipe for chicken fajitas you gotta try it

INGREDIENTS
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
DIRECTIONS
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

Answer 5

Chicken Fajitas

1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic
1 cup packed cilantro leaves
1/2 jalapeno, seeded
Salt and pepper
1 tablespoon olive oil
1 large onion, peeled and cut into 1/2 inch slices
1 green bell pepper, seeded and sliced
2 tablespoons olive oil
3 potatoes, cut into 1/2 inch cubes
Salt and pepper
Cayenne
10 flour tortillas

Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil.
Add onions and peppers and cook until they are tender and begin to brown.
In a 9x13 glass baking dish toss potatoes with oil and seasonings. bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips. Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream.

Answer 6

Tequila-Marinated Chicken Fajitas:

NOTES: For best texture, don't marinate the chicken longer than 4 hours. To have guests grill their own fajitas, place raw chicken and vegetables on separate plates in step 3. Set cutting boards near the grill along with knives for slicing cooked chicken (step 5). If there's not enough grill space for everything, cook vegetables first and serve at room temperature.

1 cup orange juice
1/2 cup lime juice
1/2 cup tequila
2 tablespoons olive oil
1 1/2 teaspoons chipotle chile purée (see below)
1 teaspoon salt
3 pounds boned, skinned chicken breasts, rinsed and patted dry
3 pounds red onions, peeled
3 pounds red, yellow, and/or orange bell peppers
24 flour tortillas (6 in. wide)
Avocado-orange salsa

1. In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle purée, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.

2. Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).

3. Slice onions 3/4 inch thick. Rinse, stem, and seed peppers; cut into eighths lengthwise. Brush vegetables generously with reserved orange-juice mixture.

4. Set vegetables on a barbecue grill over a solid bed of medium coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 12 minutes total. Transfer to a platter as cooked.

5. Lift chicken from marinade (discard used marinade) and lay on grill; close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center (cut to test), 6 to 10 minutes total. Transfer to a board and let stand until cool enough to handle, then slice across the grain 1/2 inch thick.

6. To assemble fajitas, lay tortillas on grill as needed, turning quickly, just until warm, 3 minutes total. Fold a warm tortilla around chicken, peppers, and onion; top with avocado-orange salsa.

To make chipotle chile purée, whirl the contents of a 7-ounce can of chipotle chiles (including sauce) in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.

Yield: MAKES: 10 to 12 servings

Answer 7

Any of the recipes below are fine, but try using fresh lime, herbs, and even a little tequila. :-)

Answer 8

allrecipes.com