Best Pepper Jack Skillet Chicken Fajitas Recipes

CHICKEN FAJITAS

Steps:

• (Skip this step if using chicken tenderloins.) One at a time, place the chicken breasts in a sealable plastic bag and, using a meat mallet, pound to an even ½-inch thickness.
• Open a 1 gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins or pounded chicken breasts and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
• Clean the grill and preheat to high.
• While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add ¼ cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add ¼ cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
• Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into ½-inch strips.
• Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve with the chicken, peppers and optional accompaniments.
• Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave.

SKILLET CHICKEN FAJITAS

Steps:

• Mix first 5 ingredients and 1 tablespoon oil. Add chicken; toss to coat. Let stand 15 minutes., In a large nonstick skillet, heat remaining oil over medium-high heat; saute onion and peppers until crisp-tender, 3-4 minutes. Remove from pan., In same skillet, saute chicken mixture until no longer pink, 3-4 minutes. Stir in salsa and pepper mixture; heat through. Serve in tortillas. Sprinkle with cheese.

CAST IRON CHICKEN FAJITAS

Steps:

• Dry chicken with paper towels and pound to a uniform thickness of 1/2 to 3/4-inch thickness.
• Combine cumin, chipotle chili powder, chili powder, smoked paprika, salt, coriander, garlic, Mexican oregano, and pepper in a bowl. Divide spice mixture in half. Sprinkle chicken with 1/2 of the spice mixture and rub on both sides of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.
• Combine bell pepper slices, onion slices, and 1 tablespoon olive oil in a bowl. Stir vegetables until coated in oil, then sprinkle reserved spice mix over the vegetables. Stir until evenly coated; set aside.
• Heat a dry 12-inch cast iron skillet over medium-high heat. Pour remaining 2 tablespoons oil into the hot skillet. Add chicken breasts to the skillet and cook until the chicken is nicely browned, 4 to 5 minutes per side. Transfer chicken to a cutting board.
• Add seasoned vegetables to the same skillet and cook, stirring occasionally, about 5 minutes.
• While vegetables are cooking, slice the chicken breasts into 1/2-inch slices, and add back to the skillet to continue cooking. Continue stirring and cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove skillet from heat and drizzle lime juice over all. Give one final stir and serve in warm flour tortillas.

PEPPER JACK SKILLET CHICKEN FAJITAS

Steps:

• Heat the oil in a large skillet.
• Season the chicken with salt and pepper, if desired and brown.
• Add the onion and pepper and cook until tender.
• Stir in the soup and heat until hot.
• Place 1/2 cup of the chicken mixture in each tortilla and serve.

CHICKEN PEPPER FAJITAS

Steps:

• In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.

PEPPER JACK CHICKEN

Steps:

• Brush chicken with oil; sprinkle with seasoned pepper and garlic powder. Grill on an indoor grill coated with cooking spray for 4-5 minutes on each side or until juices run clear. , Transfer chicken to serving plates; top with cheese and salsa. Serve with noodles if desired.

GRILLED PEPPER JACK CHICKEN SANDWICHES

Steps:

• Sprinkle chicken with poultry seasoning. Place chicken on oiled grill rack. Grill, covered, or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side. Top with cheese and bacon; cover and cook until cheese is melted, 1-2 minutes longer. , Serve on buns with lettuce, tomato, onion and, if desired, pickles.