Step-by-Step Guide to Cooking Chicken Fajitas Like a Pro | Authentic Mexican Chicken Fajita Recipe
???????? Welcome to the ultimate culinary adventure! In this video, I'm taking you on a flavorful journey to Mexico as I reveal the secrets to crafting mouthwatering Chicken Fajitas that taste just like they came straight from the heart of Mexico.????
Whether you're a seasoned chef or a newbie in the kitchen, this step-by-step guide will help you master the art of creating authentic Mexican Chicken Fajitas that are packed with bold and sizzling flavors.
No need to travel south of the border to savor these incredible flavors; you can whip up these restaurant-quality Chicken Fajitas right in your own kitchen. So, whether you're planning a festive fiesta or just craving a delicious weeknight dinner, this recipe will make you a fajita aficionado in no time.
Don't forget to like, subscribe, and hit that notification bell to stay updated on our latest culinary adventures. Share this video with your food-loving amigos, and let's bring a taste of Mexico to your table today! ????????????️
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⬇️⬇️⬇️ INGREDIENTS ⬇️⬇️⬇️
Chicken
Capsicum
Onion
FOR MARINATING CHICKEN
Salt
Red Chili Powder
Garlic Powder
Onion Powder
Paprika
Dried Oregano
Red Chili Sauce
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Step-by-Step Guide to Cooking Chicken Fajitas Like a Pro | Authentic Mexican Chicken Fajita Recipe
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To watch other interesting recipes here are the links ⬇️⬇️⬇️
CHOCOLATE CAKE RECIPE
SAVOURY PANCAKES RECIPE
Chicken Fajita Sliders | Slow Cooker Recipes | Party Foods
In this video I will show you how to make CHICKEN FAJITA SLIDERS IN THE SLOW COOKER! This is PERFECT for Game Day or any party gathering you may have as a CHEESY, MELTY Appetizer or a main course! Serve these for the Super Bowl and watch your guests GO CRAZY for the delicious succulent flavor of the slow cooked chicken in these sliders! I hope you'll hang out with me and have fun along the way! Thank you for your support!
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#SlowCookerRecipes #ChickenSliders #SuperBowlsApps
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MY RECIPE DETAILS ARE AS FOLLOWS:
Ingredients:
- Chicken Breasts (trimmed) I used around 3 lbs.
- Kings Hawaiian Buns
- Chopped/Minced or Sliced Garlic (I used 2 cloves)
- 3 Green Bell Peppers (Sliced)
- 2 Large Onions (Sliced)
- Appropriate amount of taco/fajita seasoning for the amount of chicken you use
- Cheddar Cheese slices (enough for top and bottom of sliders before baking
- Garlic Powder (for brushed topping)
- Butter (for brushed topping)
- Chopped Green Onion for garnish on top
- Chicken broth (just a small amount for slow cooker steam)
Directions:
- See video for complete cook and walkthrough!
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Easy Organic Halloumi Fajitas Recipe to share
Delicious fajitas, meatless made with organic Halloumi Greco from Cyprus straight to Switzerland
Tadaa! Our Recipe Video for Halloumi Fajitas ???? This one is a favorite and so easy to make. In this recipe, Halloumi replaces the Chicken or Beef normally found in Fajitas. Find our Halloumi at Manor in Switzerland☀️
Music by:
Ingredients
* 2 x 200g Greco Bio Halloumi from Manor
* 2 tbsp olive oil
* 1 red onion , halved and sliced
* 2 mixed peppers , sliced
* 2 garlic cloves , crushed
* 2 tsp smoked paprika
* 1 tsp ground coriander
* 1 lime , juiced
* 8 small or 4 large tortilla wraps (use corn or flour)
* 1 avocado , peeled and sliced
* small handful of coriander leaves
* chilli sauce or soured cream, to serve (optional)
Fajita Veggies (Chipotle Copycat)
An easy recipe for grilled Fajita Veggies, just like they make at the Chipotle restaurant. Colorful, tender-crisp, and healthy, these grilled veggies are ready in minutes. And you can add in your other favorite vegetables, too!
FULL RECIPE:
HOW TO MAKE THE GRILLED STEAK FAJITAS OF YOUR DREAMS
ORDER YOUR VEGETARIAN MEXICAN COOKBOOK, PLANT POWERED MEXICAN HERE:
MEGA, MEGA DELICIOUS GRILLED STEAK FAJITAS!
Mexican tacos filled with Grilled Steak Fajitas are about as good as it gets. The lime, beer, and garlic marinade is our classic family recipe.
INGREDIENTS
1/2 teaspoon arbol chili powder
5 cloves garlic, chopped
The juice of 1 lime
1 (12-ounce) Mexican-style lager beer, like Pacifico or Tecate
3 teaspoons kosher salt, plus more for seasoning vegetables
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, plus more for seasoning vegetables
1 large red onion cut into 1/2-inch thick rings and/or fresh spring onions
3 large bell peppers, seeded and quartered
2-3 jalapeños, left whole if you like spice, otherwise, halved and seeded
2 tablespoons olive oil
for serving
16 Warm flour tortillas
1 recipe Pico de Gallo
1 recipe guacamole
Sour cream
Lime wedges
Chopped cilantro
INSTRUCTIONS
Tenderize the meat. Pound the steak very thin with a meat mallet you want it to be an even thickness.
Marinate. Add garlic, lime, beer, salt, coriander, cumin, chili powder, and black pepper to a dish large enough to hold the steak. Whisk until everything is combined. Add meat and turn to coat in the marinade. Cover and refrigerate for at least 30 minutes (I like to give it 2 hours if possible) or overnight.
Grill vegetables. Heat a grill to medium-high heat. Toss onion and peppers with the oil and season with salt and pepper. Grill vegetables, turning occasionally, until lightly charred and tender. Remove to a plate, cover with foil and keep warm in a low oven.
Grill meat, turning once, until lightly charred on the outside and cooked to desired doneness. About 5-7 minutes for medium rare but I like to cook it a bit longer to more of a medium. Transfer to a cutting board and tent with foil. Let rest while you cook the tortillas.
Warm the tortillas. Cook the tortillas one at a time in a dry cast iron skillet until toasted on one side, flip and toast the other side then remove to clean kitchen towel to keep warm.
Slice and serve. Thinly slice the meat against the grain then slice the bell peppers into 1/2-inch thick strips and serve with the tortillas, pico de gallo, sour cream, and guacamole.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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