Grilled Chicken FajitasSource: The Way the Cookie Crumbles, originally by Cooks IllustratedIngredients:
- ⅓ cup juice from 2 to 3 limes
- 6 tablespoons vegetable oil
- 3 medium garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons brown sugar
- 1 jalapeno, seeds and ribs removed, minced
- 1½ tablespoons minced fresh cilantro leaves
- table salt and ground black pepper
- 3 boneless, skinless chicken breasts (about 1½ pounds), trimmed of fat, tenderloins removed, pounded to ½-inch thickness
- 1 large red onion (about 14 ounces), peeled and cut into ½-inch-thick rounds (do not separate rings)
- 1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
- 1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
- 8-12 (6-inch) flour tortillasDirections:
- In a medium bowl, whisk together the lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 teaspoon salt, and ¾ teaspoon pepper. Reserve ¼ cup marinade in a small bowl; set aside. Add another teaspoon salt to the remaining marinade. Place the chicken in the marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of the onion rounds and the peppers with the remaining 2 tablespoons oil and season with salt and pepper.
- Remove the chicken from the marinade and place it smooth side down on the hotter side of the grill; discard the remaining marinade. Place the onion rounds and peppers (skin side down) on the cooler side of the grill. Cook the chicken until it’s well browned, 4 to 5 minutes; using tongs, flip the chicken and continue grilling until it’s no longer pink when cut into with a paring knife or an instant-read thermometer inserted into the thickest part registers about 160 degrees, 4 to 5 minutes longer. Meanwhile, cook the peppers until spottily charred and crisp-tender, 8 to 10 minutes, turning once or twice as needed; cook the onions until tender and charred on both sides, 10 to 12 minutes, turning every 3 to 4 minutes. When the chicken and vegetables are done, transfer them to a large plate; tent with foil to keep warm.
- Working in 2 or 3 batches, place the tortillas in a single layer on the cooler side of the now-empty grill and cook until warm and lightly browned, about 20 seconds per side (do not grill too long or the tortillas will become brittle). As the tortillas are done, wrap them in a kitchen towel or a large sheet of foil.
- Separate the onions into rings and place them in a medium bowl; slice the bell peppers lengthwise into ¼-inch strips and place them in the bowl with the onions. Add 2 tablespoons reserved unused marinade to the vegetables and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons reserved marinade in another bowl; arrange the chicken and vegetables on a large platter and serve with the warmed tortillas.
I am a big time fan of Mexican food. I can eat quesadillas, fajitas, queso and rice until my stomach wants to explode. I could probably eat this stuff everyday, but if I did, I’m sure my jeans would tell me to take a hike! One of my favorite things is Mexican rice, especially at this local Mexican joint. I’ve never found an adequate at-home replacement, and I thought I would give this a shot.
I’m so sad that this stuff turned out bland bland bland. I worked on this darn side dish on a work night, only to be disappointed. Maybe it needed more salt? Anyway, I will say it was dynamite when mixed with some carmelized onions and veggies that I cooked for the fajitas.
I don’t even know what went wrong (anyone have tips?), but the search continues….
EDIT: After making this again, I realized I must not have rinsed the rice long enough. The recipe turned out spectacular!
Source: Annie’s Eats (originally from Cooks Illustrated)
- 2 ripe tomatoes, cored and quartered
- 1 medium white onion, peeled, trimmed and quartered
- 2 cups long grain white rice
- 1/3 cup canola oil
- 4 cloves garlic, minced or pressed through a garlic press
- 3 medium jalapenos, ribbed, seeded and minced
- 2 cups low-sodium chicken broth
- 1 tbsp. tomato paste
- 1 1/2 tsp. salt
- 1/2 cup minced fresh cilantro (optional)
- 1 lime, cut into wedges for serving
- Preheat the oven to 350 degrees F and move a rack to the middle position. Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).
- Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
- Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes. Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes. Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil. Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
We’ve had some skirt steak sitting in the freezer for a couple of months, so I decided to try my hand at making fajitas with this stuff. The meat can tend to be a little tough, so I figured the crockpot would help. I kind of made this recipe up in my head, so it was a big experimen! Luckily, these were very flavorful, and while the meat wasn’t super tender, it was much better than just cooking it on a skillet and serving it!
Crockpot Steak Fajitas
- 1 lb. skirt steak, cut into strips
- 1 large yellow onion, sliced
- 1 green bell pepper, sliced
- 2 tbsp. taco seasoning
- 2 tbsp. olive oil (divided)
- 1/4 cup water
- 1/2 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- salt & pepper
- Add 1 tbsp. oil to a skillet on medium-high and allow it to heat up. Add steak pieces in with the taco seasoning and brown them. Don’t fully cook the pieces, but give it a little sear.
- In a 2 qt. crockpot, add the water, cumin, garlic powder, onion powder, salt and pepper. Add the seared steak and leftover oil.
- Cook on low for 2.5 – 3 hours.
- After the meat is cooked, add oil and a tsp. each of salt and pepper to a skillet and cook down onions and bell peppers on medium-high.
- Toss in meat with 3 tbsp. seasoned liquid from the crockpot and cook the mixture for another 2-3 minutes or until the majority of the liquid has cooked off.
Serve with warmed soft tortillas and other toppings! Enjoy!
Ok, so I’m gonna give you all a crawfish break today. I just HAD to share this recipe ASAP, because it’s just awesome.
This is a different recipe than the enchiladas I am used to (the ones with red sauce), but I had some leftover crockpot chicken that we used for tacos the night before (which I didn’t photograph, but I will share the recipe) and wanted to make sure that I used up the leftovers. I found this recipe on AllRecipes and thought that it sounded pretty interesting. So, I decided to give it a try!
This recipe is very easy to put together, and was so yummy. My husband absolutely loved these, so I’m definitely going to have to make them again!
- 1 tablespoon butter
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1 (4 ounce) can diced green chiles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 1/2 cups cubed cooked chicken breast meat (used shredded leftover chicken taco meat. Recipe below)
- 1 cup shredded Cheddar cheese, divided
- 6 (12 inch) flour tortillas
- 1/4 cup milk
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
- Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
Crockpot Chicken Tacos
Source: The Nest (Houston Nesties board)
- 1 chicken taco seasoning packet
- 2-3 frozen chicken breasts
- Fresh pico de gallo (12-16 oz.)
- 1/4 cup olive oil
- 1/4 cup water
- Sprinkle the seasoning packet all over the bottom of the crockpot. Lay the frozen chicken breasts on top.
- Pour the pico de gallo on top and add the olive oil and water. Do not stir!
- Allow the chicken to cook in the crockpot for 4-6 hours on low. Remove chicken and shred with a fork, then add back in the crockpot, stir the sauce and let it cook for 30 more minutes on low.
- In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
My husband and I planned on doing a Superbowl Mexican feast (for 2), so I was searching for salsa recipes. I happened to come across this recipe on Delish Blog, and was intrigued. Roasted vegetables are always awesome, so roasted salsa had to be all sorts of amazing.
Roasting all of the vegetables made the house smell so yummy, and I just couldn’t wait to dig into this! It had amazing flavor, but my husband and I agreed that our tomatoes probably weren’t ripe enough. We were craving a more rich tomato flavor in the salsa. I can’t wait to try this again in the summer with fresh local tomatoes!
Roasted Tomato Salsa
Source: Delish Blog
- 1 1/2 pounds tomatoes, cut in half lengthwise
- 1/2 large white onion
- 4-6 cloves roasted garlic
- 2-3 large jalapenos, deseeded & deveined, cut in half lengthwise
- freshly ground black pepper & kosher salt
- Extra-virgin olive oil
- 1/4 – 1/2 cup cilantro, roughly chopped
- Heat oven to 400°F . Gently toss the tomatoes, onions, garlic, jalapenos with the olive oil in a large bowl. Alternatively, use spray oil to gently coat the veggies (You just don’t want it to burn). Season with a little freshly ground black pepper. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment or foil-lined baking sheet, roast in the oven for 40-50 minutes, (depending upon the size of your tomatoes). You’ll know they’re ready to come out when they start to get a nice color and the tomatoes start to collapse. Remove from the oven and cool.
- Puree cooled tomatoes, onion, garlic, and jalapenos. Alternatively, puree half of the veggies and hand chop the remainder and combine. Season with salt and stir in the cilantro. Refrigerate.
My husband and I like to make our weeknight cooking as simple as possible. Just lately, we got into making tacos, but were shamefully using the kits for tacos and mexican rice.
After finding this recipe for Taco Seasoning on Allrecipes, I decided it was probably worth a shot to do this without the kit. Not only did we have all the spices on hand, but because it was a mix we made, it felt a little more homemade with not much extra effort!
For the side, I wanted to try something a little different, so I searched for ideas with mexican spiced potatoes and after looking at many ideas, I found a recipe for us to try.
These potatoes had a nice flavor, but I was hoping for more of a kick with them. So, next time, I’m going to probably adjust the spices a good bit or even try putting some of the Taco Seasoning in there with the recipe.
Mexican Roasted Potatoes
Adapted from The Nourishing Gourmet
- 5 medium russet potatoes, diced
- 1/3 cup of olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt (plus more to sprinkle on top)
- freshly ground black pepper
- 3 garlic cloves, minced
- 1/4 teaspoon cayenne powder
- 1 tablespoon Dijon style mustard
- 1 lime, juiced (or more to taste)
- Preheat the oven to 400 degrees.
- Combine all of the ingredients, except the potatoes and lime in a jar and shake to thoroughly mix ingredients (or whisk in a bowl).
- Pour your diced potatoes into a jelly roll pan, and toss with the oil mixture. Sprinkle with salt and freshly ground pepper.
- Roast for about 40 minutes, until the potatoes are well cooked, and browning on the edges. Take out of the oven, and sprinkle the juice of one lime over it. Taste test, and add more lime juice or salt, if needed and serve.
The Skinny - per serving, serves 6
Fat 12.1 g
Fiber 4 g
I recently saw these on Mrs. Sac’s Purple Kitchen and thought about how great it would be to make these. DH and I’s favorite restaurant is a local Mexican restaurant, but we hate to go out to eat since it gets so pricey. So, with this recipe, I was hoping to bring some great Mexican food to him!
This is a recipe from Tyler Florence on Food Network and the ratings were excellent, so I knew I had to give these a try!
These were delicious, though DH would have been happier had I put the stewed tomatoes in the food processor (he’s not a fan of tomato chunks). I will say though, this makes 16 enchiladas, so if you don’t want as many, you might want to halve the recipe.
Source: Food Network (Tyler Florence)
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheese (I used way more than this!)
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
My fiance and I had some leftover rotisserie chicken from Target to use up. So, I searched online for ideas and found this great recipe for chimichangas on Recipezaar. Even better, it’s healthy!
Oven Fried Chimichangas
- 2/3 cup picante sauce or your favorite salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves, crushed
- 1 1/2 cups cooked chicken, chopped
- 1 cup shredded cheddar cheese
- 2 green onions, chopped with some tops (about 1/4 cup)
- 6 (8 inch) flour tortillas
- 2 tablespoons margarine, melted
- shredded cheddar cheese, for serving
- chopped green onion, for serving
- picante sauce, for serving
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
These came out pretty good. I would add more cheese for next time, but I think this is a definite keeper in the recipe file for us!
I officially rejoined Weight Watchers last Monday. I’ve been really good on my diet this week. Totally within points, and I’ve worked out 5 days in a row using Jillian Michaels’ 30 Day Shred DVD (which I highly recommend!!).
Anyways, being a member of Weight Watchers means I have an eTools membership. So, points values* will be determined using that tool instead of SparkRecipes. Along with that, eTools gives me GREAT W/W friendly recipes that I can adapt (and it will count points as I adapt). So, here is my first recipe that I made for Joey and I last night.
To me, it was spicy and I wish I would have used green chiles instead of jalapenos. I also cut this into 8 wedges instead of 6. (didn’t read directions well so I ate less points than I thought for supper)
Before I show the results of this dish, I want to give a shout-out to Rachael Ray (yes, I *heart* her!). This Furi tool pictured below, rocks my world in chopping vegetables. I usually cut myself a lot with using knives, and with this tool, my hands are safely on the grip! I found it (with cutting board) for $15 at Tuesday Morning!!
Turkey Enchilada Pie
Source: Weight Watchers
- 1 sprays cooking spray
- 3/4 pound lean ground turkey (used 1 lb.)
- 1 medium onion(s), chopped
- 1 tsp chili powder
- 3 Tbsp all-purpose flour
- 1 cup fat-free skim milk (used lowfat at FI’s request)
- 4 oz canned jalapeno peppers, drained and chopped
- 1/2 tsp ground cumin
- 3 large burrito-size wheat flour tortilla(s)
- 3 cup tomato(es), chopped (omitted because I’m a creole tomato snob and they are out of season for the year )
- 10 Tbsp low-fat shredded cheddar cheese (used 2% mexican blend cheese)
- Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
- Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
- Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
- Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
- Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.
The site provided says it’s 4 points but eTools’ recipe link (which I can’t give because W/W has recipes in flash so bleh…) says 6…so I would calculate 6 to be safe here!
OMG…this stuff was the BEST part of tonight…I love salsa :). Once again, I chose a highly rated recipe from All Recipes and this wasn’t a disappointment at all and SUPER easy!
* 2 (14.5 ounce) cans stewed tomatoes
* 1/2 onion, finely diced
* 1 teaspoon minced garlic
* 1/2 lime, juiced
* 1 teaspoon salt
* 1/4 cup canned sliced green chiles, or to taste
* 3 tablespoons chopped fresh cilantro
* 1/2 tsp chili powder (an addition that I added for more flavor)
Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.