Easiest Way to Make Appetizing Spicy chile lime fajitas

Spicy chile lime fajitas. Sheet Pan Chili Lime Shrimp Fajitas are made with wholesome ingredients for a fast and fresh meal! Ten minutes of slicing, about ten minutes of baking, and you will get these yummy Sheet Pan Chili Lime Fajitas on the table! Chili Lime Steak Fajitas are so juicy and full of incredible flavours!

They taste exactly like the ones at Chili's. Recipe: Chili-Lime Steak Fajitas. by Emma Christensen. Show Nutrition. cayenne, optional for some spicy heat. You can have Spicy chile lime fajitas using 16 ingredients and 8 steps. Here is how you cook that.

Ingredients of Spicy chile lime fajitas

1. It's of Marinade.
2. Prepare 3 tsp of ancho Chile powder.
3. Prepare 3 tsp of cumin.
4. Prepare 2 tsp of smoke paprika.
5. It's 3 tsp of Chile lime seasoning (badia).
6. You need 2 tsp of salt.
7. You need 4 of limes.
8. You need of Canola or vegetable oil.
9. It's of Veggies.
10. You need 2 of large poblano.
11. Prepare of Med yellow onion.
12. Prepare of Med red and yellow bell.
13. Prepare 3 of large jalepenos.
14. Prepare 6 oz of sliced portabella.
15. Prepare of Meat.
16. It's 2 of medium boneless skinless chicken breasts (1.25lb trimmed).

In small bowl, mix chili powder, garlic, lime peel, salt, black pepper and red pepper. Make your Christmas cooking stress-free and enjoyable with this Spicy Chile Lime Flank Steak. It's easy peasy you'll have more time to savor the juicy and delicious goodness! These chicken fajitas are made with strips of chili-lime seasoned chicken breast, tossed with vibrant peppers, onions, and wrapped in warm flour tortillas.

Spicy chile lime fajitas instructions

1. Butterfly the chicken breast and slice the chicken (this will allow the marinate to really penetrate the meat over a short period of time).
2. Add all the seasonings to a ziplock back followed by a glug of oil and the juice of 2 limes(add some water if you need to loosen the marinade up). shake really well and add the chicken and massage the marinade into the chicken and marinate for a couple hours in the fridge or overnight..
3. Slice all the veggies and place in the fridge while the meat marinates.
4. Remove the meat and place in a strainer to remove most of the marinade.
5. Heat a large cast iron pan with some oil and quickly sear the meat but don’t over cook, remove and set aside..
6. Add a splash of water to deglaze the pan and add and sear the veggies (I squeeze a lime and add a few pinches of kosher salt) once seared push to the side and add the meat back to the pan to heat the rest of the way through..
7. Serve on flour tortillas with jack cheese and a slice of lime on the side....enjoy!.
8. Alternate method. I have had success with sear the veggies on high to sear the bottom and then add it under the broiler at 550. After the veggies are seared well nestle in the chicken and broil for an additional few minutes and serve..

Fajitas at Chili's Grill & Bar: With chipotle butter, cilantro, bell peppers, onions. Served with Mexican rice, black beans & flour tortillas. Black bean patty, roasted asparagus, sauteed mushrooms, corn & black bean salsa, queso fresco, avocado & a drizzle of spicy Santa. I have not had these shrimp at the Chili's restaurant, but have frequently made this recipe. We like to serve them as appetizers.

Share :