Non spicy Chicken Fajitas recipe?!
I eat chicken fajitas and enchiladas all the time, the spicier the better! but my dad suffers from really bad stomache ulcers!. He can't have a hint of anything spicy!. Does anyone have any recipes so my dad isn't left out all the time!?
I was thinking maybe something with avacado or sour cream but I can't put my finger on an exact recipe
please help me out!?Www@FoodAQ@Com
I was thinking maybe something with avacado or sour cream but I can't put my finger on an exact recipe
please help me out!?Www@FoodAQ@Com
Answers:
You could just modify your recipe by removing or substituting spicy ingredients with mild ones!. Or you could try one of these two!. Good luck!
Chicken Fajitas
From Diana Rattray,
Chicken fajitas with onions, sweet peppers, green onions, and other ingredients!.
INGREDIENTS:
2 tablespoons canola oil
3 boneless chicken breast halves, cut in thin strips
1 medium onion, cut in wedges
2 cloves garlic
4 mild green or red chile peppers, seeded and sliced
1 sweet red bell pepper, seeded and cut in strips
1 green bell pepper, seeded/cut in strips
1 zucchini, trimmed, cut in strips
8 flour tortilla, warmed
1/2 cup sour cream
guacamole
1 bunch green onions, trimmed, sliced
PREPARATION:
Heat the oil in a heavy skillet; cook the chicken strips over high heat, stirring constantly, for 5 minutes, or until cooked!. Drain and serve!.
Add the onion, garlic and chile peppers to the oil in the pan and sauté over high heat for 2 minutes!. Add the bell peppers and zucchini; cook over high heat for 4 minutes, or until the vegetables have begun to have a blackened look around the edges!.
Return the chicken to the pan and heat until sizzling hot!. Serve right away, with warm tortillas, sour cream, guacamole, sliced green onions, and chopped tomatoes!. Serve with hot cooked rice and refried beans, if desired!.
Serves 4!.
--------------------------------------!.!.!.
GARLIC ‘N LIME CHICKEN FAJITAS
These chicken fajitas have a mild garlic flavor with just a hint of lime!.
Preparation time: 20 min Marinating time: 3 hrs Cooking time: 8 min
Yield: 4 servings
Marinade Ingredients:
1/4 cup chicken broth
2 tablespoons lime juice
2 tablespoons vegetable oil
1/2 teaspoon dried basil leaves
1/2 teaspoon finely chopped fresh garlic
1/8 teaspoon hot pepper sauce
Fajitas Ingredients:
4 (5-ounce) boneless skinless chicken breast halves, cut into 1/4-inch strips
1 green bell pepper, cut into 2x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
8 (8-inch) flour tortillas or 4 pita breads, cut in half, warmed
Toppings Ingredients:
LAND O LAKES? Cheddar Cheese, shredded
LAND O LAKES? Sour Cream
Chopped tomato
Guacamole
Salsa
Combine all marinade ingredients in large resealable plastic food bag; add chicken strips!. Tightly seal bag!. Turn bag several times to coat chicken!. Place bag into 13x9-inch pan!. Refrigerate, turning occasionally, at least 3 hours or overnight!. Drain chicken; discard marinade!.
Place chicken, green pepper and onion in 10-inch skillet!. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (8 to 10 minutes)!.
Serve chicken mixture in warm tortillas with toppings, as desired!.
TIP: If serving fewer than 4 people, prepare fajita chicken mixture as directed!. Freeze leftover mixture in portions desired for future meals!. Prepare desired number of tortillas and toppings needed for each meal!.
Nutrition Facts (1 serving): Calories: 460, Fat: 16g, Cholesterol: 80mg, Sodium: 470mg, Carbohydrates: 43g, Dietary Fiber: 3g, Protein: 35g
--------------------------------------!.!.!.
5376b ? 1995 Land O'Lakes, Inc!.Www@FoodAQ@Com
Chicken Fajitas
From Diana Rattray,
Chicken fajitas with onions, sweet peppers, green onions, and other ingredients!.
INGREDIENTS:
2 tablespoons canola oil
3 boneless chicken breast halves, cut in thin strips
1 medium onion, cut in wedges
2 cloves garlic
4 mild green or red chile peppers, seeded and sliced
1 sweet red bell pepper, seeded and cut in strips
1 green bell pepper, seeded/cut in strips
1 zucchini, trimmed, cut in strips
8 flour tortilla, warmed
1/2 cup sour cream
guacamole
1 bunch green onions, trimmed, sliced
PREPARATION:
Heat the oil in a heavy skillet; cook the chicken strips over high heat, stirring constantly, for 5 minutes, or until cooked!. Drain and serve!.
Add the onion, garlic and chile peppers to the oil in the pan and sauté over high heat for 2 minutes!. Add the bell peppers and zucchini; cook over high heat for 4 minutes, or until the vegetables have begun to have a blackened look around the edges!.
Return the chicken to the pan and heat until sizzling hot!. Serve right away, with warm tortillas, sour cream, guacamole, sliced green onions, and chopped tomatoes!. Serve with hot cooked rice and refried beans, if desired!.
Serves 4!.
--------------------------------------!.!.!.
GARLIC ‘N LIME CHICKEN FAJITAS
These chicken fajitas have a mild garlic flavor with just a hint of lime!.
Preparation time: 20 min Marinating time: 3 hrs Cooking time: 8 min
Yield: 4 servings
Marinade Ingredients:
1/4 cup chicken broth
2 tablespoons lime juice
2 tablespoons vegetable oil
1/2 teaspoon dried basil leaves
1/2 teaspoon finely chopped fresh garlic
1/8 teaspoon hot pepper sauce
Fajitas Ingredients:
4 (5-ounce) boneless skinless chicken breast halves, cut into 1/4-inch strips
1 green bell pepper, cut into 2x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
8 (8-inch) flour tortillas or 4 pita breads, cut in half, warmed
Toppings Ingredients:
LAND O LAKES? Cheddar Cheese, shredded
LAND O LAKES? Sour Cream
Chopped tomato
Guacamole
Salsa
Combine all marinade ingredients in large resealable plastic food bag; add chicken strips!. Tightly seal bag!. Turn bag several times to coat chicken!. Place bag into 13x9-inch pan!. Refrigerate, turning occasionally, at least 3 hours or overnight!. Drain chicken; discard marinade!.
Place chicken, green pepper and onion in 10-inch skillet!. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (8 to 10 minutes)!.
Serve chicken mixture in warm tortillas with toppings, as desired!.
TIP: If serving fewer than 4 people, prepare fajita chicken mixture as directed!. Freeze leftover mixture in portions desired for future meals!. Prepare desired number of tortillas and toppings needed for each meal!.
Nutrition Facts (1 serving): Calories: 460, Fat: 16g, Cholesterol: 80mg, Sodium: 470mg, Carbohydrates: 43g, Dietary Fiber: 3g, Protein: 35g
--------------------------------------!.!.!.
5376b ? 1995 Land O'Lakes, Inc!.Www@FoodAQ@Com
INGREDIENTS
1/2 cup olive oil
1/2 cup distilled white vinegar
1/2 cup fresh lime juice
2 (!.7 ounce) packages dry Italian-style salad dressing mix
3 whole boneless, skinless chicken breast, sliced
1 onion, sliced
1 green bell pepper, sliced
DIRECTIONS
In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix!. Mix together!. Add chicken strips, onion and bell pepper!. Cover dish and refrigerate!. Marinate for 3 to 6 hours!.
In a large skillet, heat oil!. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent!.Www@FoodAQ@Com
1/2 cup olive oil
1/2 cup distilled white vinegar
1/2 cup fresh lime juice
2 (!.7 ounce) packages dry Italian-style salad dressing mix
3 whole boneless, skinless chicken breast, sliced
1 onion, sliced
1 green bell pepper, sliced
DIRECTIONS
In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix!. Mix together!. Add chicken strips, onion and bell pepper!. Cover dish and refrigerate!. Marinate for 3 to 6 hours!.
In a large skillet, heat oil!. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent!.Www@FoodAQ@Com
Just slice meat up in a small amount of mild salsa that you like and marinate for 30 minutes to add flavor to his food!. then salt and grill his meat first and serve with all of the usual fixings!.Www@FoodAQ@Com
just add season all to your meat!.
SEASON ALL is great on everything!Www@FoodAQ@Com
SEASON ALL is great on everything!Www@FoodAQ@Com
Hidden Valley Ranch Style Fajitas
Yield: 6 Servings
Ingredients
2 lb flank or skirt steak
1/2 c vegetable oil
1/3 c lime juice
2 pk hidden valley ranch salad
-dressing,; (dry mix-use mil
1 ts ground cumin
1/2 ts black pepper
6 flour tortillas; warmed
1 toppings: guacamole; sour
-cream, picante sauce
Instructions
Pierce steak all over with fork!. Combine oil, lime juice, Hidden Valley
Ranch Mix, cumin and pepper; pour over steak!. Cover & refrigerate
overnight!. Grill or broil steak, using marinade to baste!. ice diagonally
across grain into thin slices!. Roll in tortillas; serve with toppings!.
Serves 6!.
Chicken Fajitas
Makes 4 servings
The name of this popular Southwestern dish actually refers to the strips of marinated and grilled skirt steak that are wrapped inside the warmed tortillas!. This chicken version eliminates over 80 calories and 10 grams of fat per serving!.
Ingredients
1 pound chicken tenders
1/4 cup lime juice
4 cloves garlic, minced and divided
Nonstick cooking spray
1 cup sliced red bell peppers
1 cup sliced green bell peppers
1 cup sliced yellow bell peppers
3/4 cup onion slices (about 1 medium)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
8 teaspoons reduced-fat sour cream
8 (6-inch) flour tortillas, warmed
Green onion tops (optional)
Salsa (optional)
1!. Arrange chicken in 11×7-inch glass baking dish; add lime juice and half of garlic!. Toss to coat!. Cover; marinate in refrigerator 30 minutes, stirring occasionally!.
2!. Spray large nonstick skillet with cooking spray; heat over medium heat until hot!. Add chicken mixture; cook and stir 5 to 7 minutes or until browned and no longer pink in center!. Remove chicken from skillet!. Drain excess liquid from skillet, if necessary!.
3!. Add bell peppers, onion and remaining garlic to skillet; cook and stir about 5 minutes or until tender!. Sprinkle with cumin, salt and ground red pepper!. Return chicken to skillet!. Cook and stir 1 to 2 minutes!.
4!. Spread 1 teaspoon sour cream on 1 side of each tortilla!. Spoon chicken and bell pepper mixture over sour cream; roll up tortillas!. Tie each tortilla with green onion top and serve with salsa, if desired!.
? Publications International, Ltd!.
Nutrients per Serving
Calories 382
Calories from Fat 17 %
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 60 mg
Carbohydrate 51 g
Fiber 5 g
Protein 29 g
Sodium 421 mg
Dietary exchanges
2 Starch
3 Vegetable
3 MeatWww@FoodAQ@Com
Yield: 6 Servings
Ingredients
2 lb flank or skirt steak
1/2 c vegetable oil
1/3 c lime juice
2 pk hidden valley ranch salad
-dressing,; (dry mix-use mil
1 ts ground cumin
1/2 ts black pepper
6 flour tortillas; warmed
1 toppings: guacamole; sour
-cream, picante sauce
Instructions
Pierce steak all over with fork!. Combine oil, lime juice, Hidden Valley
Ranch Mix, cumin and pepper; pour over steak!. Cover & refrigerate
overnight!. Grill or broil steak, using marinade to baste!. ice diagonally
across grain into thin slices!. Roll in tortillas; serve with toppings!.
Serves 6!.
Chicken Fajitas
Makes 4 servings
The name of this popular Southwestern dish actually refers to the strips of marinated and grilled skirt steak that are wrapped inside the warmed tortillas!. This chicken version eliminates over 80 calories and 10 grams of fat per serving!.
Ingredients
1 pound chicken tenders
1/4 cup lime juice
4 cloves garlic, minced and divided
Nonstick cooking spray
1 cup sliced red bell peppers
1 cup sliced green bell peppers
1 cup sliced yellow bell peppers
3/4 cup onion slices (about 1 medium)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
8 teaspoons reduced-fat sour cream
8 (6-inch) flour tortillas, warmed
Green onion tops (optional)
Salsa (optional)
1!. Arrange chicken in 11×7-inch glass baking dish; add lime juice and half of garlic!. Toss to coat!. Cover; marinate in refrigerator 30 minutes, stirring occasionally!.
2!. Spray large nonstick skillet with cooking spray; heat over medium heat until hot!. Add chicken mixture; cook and stir 5 to 7 minutes or until browned and no longer pink in center!. Remove chicken from skillet!. Drain excess liquid from skillet, if necessary!.
3!. Add bell peppers, onion and remaining garlic to skillet; cook and stir about 5 minutes or until tender!. Sprinkle with cumin, salt and ground red pepper!. Return chicken to skillet!. Cook and stir 1 to 2 minutes!.
4!. Spread 1 teaspoon sour cream on 1 side of each tortilla!. Spoon chicken and bell pepper mixture over sour cream; roll up tortillas!. Tie each tortilla with green onion top and serve with salsa, if desired!.
? Publications International, Ltd!.
Nutrients per Serving
Calories 382
Calories from Fat 17 %
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 60 mg
Carbohydrate 51 g
Fiber 5 g
Protein 29 g
Sodium 421 mg
Dietary exchanges
2 Starch
3 Vegetable
3 MeatWww@FoodAQ@Com