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Chicken Fajitas

Here’s An Incredibly Easy Recipe For The Most Perfectly Seasoned And Tasty Chicken Fajitas

01 January 2017
Anna - TasteeRecipe
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Argo cornstarch, Avocado, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless skinless chicken breasts, Borden, brown sugar, Campbell’s soups, casserole, chicken, Chicken Fajitas, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fajitas, food, Gold Medal flour, granulated sugar, Green Giant, guacamole, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Mexican food, Morton salt, Old El Paso medium-hot taco seasoning, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, tortillas, Tostitos mild salsa, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Chicken fajitas. The best thing you could possibly order at a Mexican restaurant. They come sizzling hot, letting off smoke that just stinks up your hair. But it is absolutely and totally worth it because it is just that good! The flavor of that chicken is deep, with a little kick of spice. They are delicious, and totally amazing. With every bite of amazing flavor, I am reminded that I should learn to make this at home. So I finally did.

 

My one beef about ordering fajitas is that they usually do not add enough meat to fill the tortillas. They kind of go cheap on me and I hate that! So I decided that if I made my chicken fajitas at home, I would make more than enough chicken, so no one would feel like they were being gipped. And that is what I did. These chicken fajitas in a crock pot can feed a crowd. It is awesome to make it in the crock pot because you can make enough for everyone without having to fry the chicken little bits at a time. This is the perfect meal to take to a potluck as you will have loads of chicken to serve with this recipe.

Photo and recipe courtesy of Kristine’s Kitchen Blog.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Serve this with Mexican yellow rice, guacamole or anything else you like!

A Yummy One-Pan Mexican Dinner

29 August 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, canola, canola oil, casserole, chicken, chicken fajita, Chicken Fajitas, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, easy, easy bake, eat, Eggland's Best eggs, fajita, fajitas, fast, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Little Potato Company, Little Potato Company Terrific Trio, LouAna, LouAna canola oil, low-hassle, McCormick spices, Mexican, Mexican cuisine, Mexican dinner, Mexican food, Morton salt, new potatoes, one pan recipe, one pot recipe, one-pan, one-pan meal, one-pot, one-pot meal, oven, oven-roasted, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potatoes, Powdered sugar, quick, recipe, Ritz crackers, Sara Lee, Sargento, sheet pan meal, sheet pan recipe, simple, slow cooker, Terrific Trio, Terrific Trio potatoes, Tex-Mex, Tex-Mex food, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you want a nice Mexican meal without any hassle, this Chicken Fajita Sheet Pan Dinner is perfect for you!  It makes a bunch (though you can readily expand it to serve more, if needed), and you can have it prepped and cooked in well under an hour.  Sounds like the perfect thing to serve at a family gathering!

 

Fajitas have always been a popular meal choice for me and the rest of my family when we go to Mexican restaurants.  Even if you’re REALLY hungry, you’re usually served more than you can handle, and it’s hard to beat that blend of veggies, meat, and spices.  They’re great to eat for lunch or dinner and go nicely with a little Mexican rice and refried beans. It turns out, it’s very easy to make fajitas at home.

 

Recipe and photo courtesy of The Recipe Rebel

 

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Quick tip: Adjust the amount of chili powder to your liking.

Stop Spending Your Money On Takeout!

22 June 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, Campbell’s soups, canola oil, casserole, cayenne pepper, chicken breasts, Chicken Fajitas, Chiquita, Clabber Girl, College Inn, cooking, cookware, Cool Whip, crock pot, Cumin, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, gastro, Gold Medal flour, granulated sugar, Green Giant, green pepper, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, lime juice, lunch, McCormick Chili Powder, McCormick garlic powder, McCormick spices, Morton salt, Old El Paso Flour Tortillas, onion, Oregano, Pam Cooking Spray, paprika, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red bell pepper, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Easy To Make, Even Easier To Gobble Up!

Mexican food is a big hit in our house. My husband likes his Mexican meals so spicy and hot that I almost want to keep a fire extinguisher nearby. I, on the other hand, like mine a little milder.

What I love about fajitas is that I can make the filling somewhat hot and spicy, and I can add mouth burning salsa for my husband without having to eat that myself. It’s a win-win situation! Usually I also make a double batch of the filling and we eat the leftovers with rice for lunch the next day. Which is awesome, considering how busy I am with work! These fajitas are extremely simple to make and I guarantee this recipe will immediately become one of your favorites, too.

So many people get Mexican takeout just because they think it’s difficult to make at home. That is so not true! This dish is so simple you could put it together even if you’ve never cooked a full meal. And you’ll save a bunch of money, too!

Original Recipe 12tomatoes. Image credit Miansari66.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Adjust the heat by adding more or less spices.

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