4 Servings
Skirt Steak TexMex
Mexican Delicious Steak Dinner Lunch Fajitas Skirt Steak TexMex
2 pounds Skirt ak
1 cup Sauce
2 cups Pinele Juice
2 tablespoons Groun in
1 1/2 teaspoons Minced lic
1/4 cup e Juice (Freshly Squeezed)
Combine all ingredients of marinade with a wisk in a mixing bowl, making sure to mix up any lumps of spices. Store in airtight container in fridge for up to two days.
VIEW THE RECEIPT
Showing posts with label Fajitas. Show all posts
Showing posts with label Fajitas. Show all posts
Weeknight Fajitas
4 Servings
Chicken Mexican
Mexican chicken spicy Mexican Chicken Quick
1/3 cup Seven Seas Italian Dressing
4 strips (about1-1/4 lbs)
1 en bell pepper cut into strips
1 medium on cut into thin wedges
1 lic clove minced (optional)
1/2 teaspoon gano leaves crushed
1 ato cut into thin wedges
8 flour tillas (6-inch)
In large bowl, pour dressing over chicken, green bell pepper, onion, garlic and oregano. Toss lightly. Refrigerate at least 10 minutes. Drain. Stir-fry chicken mixture until chicken is browned and no longer pink. Stir in tomatoes. Wrap tortillas in dampened paper towels. Microwave on HIGH (100%) 45 seconds to 1-1/2 minutes or until softened. Fill tortillas with chicken mixture. Serve with salsa, sour cream, shredded cheese, refried beans or guacamole. Makes 4 servings. Variation: Substitute 1 pound flank steak or pork cutlets for chicken.
VIEW THE RECEIPT
Chicken Mexican
Mexican chicken spicy Mexican Chicken Quick
1/3 cup Seven Seas Italian Dressing
4 strips (about1-1/4 lbs)
1 en bell pepper cut into strips
1 medium on cut into thin wedges
1 lic clove minced (optional)
1/2 teaspoon gano leaves crushed
1 ato cut into thin wedges
8 flour tillas (6-inch)
In large bowl, pour dressing over chicken, green bell pepper, onion, garlic and oregano. Toss lightly. Refrigerate at least 10 minutes. Drain. Stir-fry chicken mixture until chicken is browned and no longer pink. Stir in tomatoes. Wrap tortillas in dampened paper towels. Microwave on HIGH (100%) 45 seconds to 1-1/2 minutes or until softened. Fill tortillas with chicken mixture. Serve with salsa, sour cream, shredded cheese, refried beans or guacamole. Makes 4 servings. Variation: Substitute 1 pound flank steak or pork cutlets for chicken.
VIEW THE RECEIPT
Chicken Fajitas
Click here for a larger picture of Chicken Fajitas
4 Servings
Chicken
Mexican
Fry Spicy Main Dish Chicken Mexican
1 tablespoon Cornur
2 teaspoons li powder
1 teaspoon t
1 teaspoon ar
3/4 teaspoon Chicken illon crushed
1/2 teaspoon All purpose ur
1/4 teaspoon lic powder
1/4 teaspoon enne
1/4 teaspoon in
4 cken breast Sliced into finger size pieces
2 large ato sliced
1 Jar Salsa
1 Jar Soured am cubed
1 can (16 oz) rn squash
1 ea tuce
1 package tilla
1 large on sliced
1 tablespoon Oil
Measure out and mix all of the spices together. 2 tablespoons are roughly equivalent of a shop bought packet of fajita seasoning. This mix makes several servings so you can store in an airtight jar for future use. I usually rub in 1 1/2 tablespoons into the chicken and 1/2 tablespoon into the onion slices (best way I've found to do this is put onion slices and mix into a tupperware tub and shake it). Fry the chicken over a medium heat using 1 tablespoon of oil (I prefer groundnut oil). Fry the onion in a seperate pan. Serve with salsa, soured cream, refried beans, sliced tomatoes, lettuce and wrap in a flour tortilla. I like to serve each item in its own bowl, the onion and chicken bowls warmed in the oven before serving.
VIEW THE RECEIPT
4 Servings
Chicken
Mexican
Fry Spicy Main Dish Chicken Mexican
1 tablespoon Cornur
2 teaspoons li powder
1 teaspoon t
1 teaspoon ar
3/4 teaspoon Chicken illon crushed
1/2 teaspoon All purpose ur
1/4 teaspoon lic powder
1/4 teaspoon enne
1/4 teaspoon in
4 cken breast Sliced into finger size pieces
2 large ato sliced
1 Jar Salsa
1 Jar Soured am cubed
1 can (16 oz) rn squash
1 ea tuce
1 package tilla
1 large on sliced
1 tablespoon Oil
Measure out and mix all of the spices together. 2 tablespoons are roughly equivalent of a shop bought packet of fajita seasoning. This mix makes several servings so you can store in an airtight jar for future use. I usually rub in 1 1/2 tablespoons into the chicken and 1/2 tablespoon into the onion slices (best way I've found to do this is put onion slices and mix into a tupperware tub and shake it). Fry the chicken over a medium heat using 1 tablespoon of oil (I prefer groundnut oil). Fry the onion in a seperate pan. Serve with salsa, soured cream, refried beans, sliced tomatoes, lettuce and wrap in a flour tortilla. I like to serve each item in its own bowl, the onion and chicken bowls warmed in the oven before serving.
VIEW THE RECEIPT
Chicken Fajitas 2
4 Servings
Chicken
Mexican
Fry Spicy Main Dish Chicken Mexican
1 tablespoon Cornur
2 teaspoons li powder
1 teaspoon t
1 teaspoon rika
1 teaspoon ar
3/4 teaspoon Chicken illon crushed
1/2 teaspoon on Powder
1/4 teaspoon lic powder
1/4 teaspoon enne
1/4 teaspoon in
4 cken breast Sliced into finger size pieces
2 large ato sliced
1 Jar Salsa
1 Jar Soured am cubed
1 can (16 oz) Refried ns
1 ea tuce
1 package tilla
1 large on sliced
1 tablespoon Oil
Measure out and mix all of the spices together. 2 tablespoons are roughly equivalent of a shop bought packet of fajita seasoning. This mix makes several servings so you can store in an airtight jar for future use. I usually rub in 1 1/2 tablespoons into the chicken and 1/2 tablespoon into the onion slices (best way I've found to do this is put onion slices and mix into a tupperware tub and shake it). Fry the chicken over a medium heat using 1 tablespoon of oil (I prefer groundnut oil). Fry the onion in a seperate pan. Serve with salsa, soured cream, refried beans, sliced tomatoes, lettuce and wrap in a flour tortilla. I like to serve each item in its own bowl, the onion and chicken bowls warmed in the oven before serving.
VIEW THE RECEIPT
Chicken
Mexican
Fry Spicy Main Dish Chicken Mexican
1 tablespoon Cornur
2 teaspoons li powder
1 teaspoon t
1 teaspoon rika
1 teaspoon ar
3/4 teaspoon Chicken illon crushed
1/2 teaspoon on Powder
1/4 teaspoon lic powder
1/4 teaspoon enne
1/4 teaspoon in
4 cken breast Sliced into finger size pieces
2 large ato sliced
1 Jar Salsa
1 Jar Soured am cubed
1 can (16 oz) Refried ns
1 ea tuce
1 package tilla
1 large on sliced
1 tablespoon Oil
Measure out and mix all of the spices together. 2 tablespoons are roughly equivalent of a shop bought packet of fajita seasoning. This mix makes several servings so you can store in an airtight jar for future use. I usually rub in 1 1/2 tablespoons into the chicken and 1/2 tablespoon into the onion slices (best way I've found to do this is put onion slices and mix into a tupperware tub and shake it). Fry the chicken over a medium heat using 1 tablespoon of oil (I prefer groundnut oil). Fry the onion in a seperate pan. Serve with salsa, soured cream, refried beans, sliced tomatoes, lettuce and wrap in a flour tortilla. I like to serve each item in its own bowl, the onion and chicken bowls warmed in the oven before serving.
VIEW THE RECEIPT
Chevy's Steak Fajitas
4 Servings
Skirt Steak
TexMex
Mexican Delicious Steak Dinner Lunch Fajitas Skirt Steak TexMex
2 pounds Skirt ak
1 cup Sauce
2 cups Pinele Juice
2 tablespoons Groun in
1 1/2 teaspoons Minced lic
1/4 cup e Juice (Freshly Squeezed)
Combine all ingredients of marinade with a wisk in a mixing bowl, making sure to mix up any lumps of spices. Store in airtight container in fridge for up to two days.
VIEW THE RECEIPT
Skirt Steak
TexMex
Mexican Delicious Steak Dinner Lunch Fajitas Skirt Steak TexMex
2 pounds Skirt ak
1 cup Sauce
2 cups Pinele Juice
2 tablespoons Groun in
1 1/2 teaspoons Minced lic
1/4 cup e Juice (Freshly Squeezed)
Combine all ingredients of marinade with a wisk in a mixing bowl, making sure to mix up any lumps of spices. Store in airtight container in fridge for up to two days.
VIEW THE RECEIPT
Subscribe to:
Posts (Atom)