Best 4 Tex Mex Chicken Fajitas With Corn And Mushrooms Recipes

TEX-MEX CHICKEN FAJITAS WITH CORN AND MUSHROOMS

Steps:

• Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Lightly brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
• Serve with the warm tortillas, corn and mushroom topping, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions and sour cream.
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CHICKEN AND VEGGIE SHEET PAN FAJITAS

Steps:

• Preheat the oven to 475 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
• Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
• Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.

TEX-MEX CHICKEN FAJITAS

Steps:

• Whisk together first 7 ingredients until well blended.
• Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
• Seal, turning to coat.
• Chill 1 hour.
• Place chicken in remaining zip-top bag; add remaining beer mixture.
• Seal, turning to coat.
• Chill 1 hour, turning once.
• Drain chicken, discarding marinade.
• Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
• Grill bell pepper 5 minutes.
• Cut chicken into thin slices, and cut bell pepper into thin strips.
• Serve chicken, onion, and bell pepper with flour tortillas.
• Serve with desired toppings.
• *1(1 1/2-pound) package flank steak may be substituted for chicken.
• Marinate 4 hours.
• Grill flank steak 10 minutes on each side.

TEX-MEX CHICKEN FAJITAS

Steps:

• In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter and water; heat through. Spoon filling down the center of tortillas; fold in half. Serve with the cheese, lettuce, tomato, sour cream and salsa if desired.