Recipe: Chicken Fajitas (3) and ingredient list for Chili's Mushroom Jack Fajitas

Hello,

I don't have the exact recipe for Chili's Mushroom Jack Fajitas, but I have an ingredient list that I've compiled from their menu and various comments about the dish on the Net. Below that You'll find three Chicken Fajita recipes to experiment with by adding and substituting ingredients as needed.

Happy Cooking, and if you have a chance, report back to us on your progress!

Betsy
recipelink.comSliced half pound of grilled chicken
Melted Jack cheese
Smoky bacon
Fresh garlic
Fresh sauteed mushrooms
Bell Peppers
Onions
Chili's seasoning (?)
Topped with a whole jalepeno pepper
Served with:
warm tortillas
Guacamole
Pico de gallo
Cheese
Sour cream

Chicken Fajitas
alt.food/JazRanae (1996)

The original recipe for this calls for microwaving everything (which is not bad if you're in a hurry, but I like regular old range top cooking, personally). I got this recipe from a bag of flour tortillas, and have adapted it to my liking (my husband's also, for that matter).

10 Mission Premium Flour Tortillas, Fajita Size
1 Pkg. Lawry's Spices & Seasonings for Fajitas
2 Tbsp. Butter or Margarine
1 1/2 lbs. boneless, skinless chicken breast or chicken tenders
1 ea. red, yellow, green bell pepper (cut into thin strips)
1 med. red onion thinly sliced
1/2 lb. mushrooms, sliced (optional, but we really like it)
Salsa to taste
Shredded cheese to taste

Ok campers! Two choices here: Microwave or Stovetop?

Microwave:
Microwave butter in a 2 qt. microwave-safe dish for 45 sec. or until melted. Add chicken and microwave for 4 min., stirring twice. Stir in peppers & onion and microwave for 2 min. or until tender. Blend in fajita mix and mushrooms and microwave for 1 min. Wrap tortillas in damp paper towel and place inside plastic bag. Microwave for 30 seconds or just until softened. Divide chicken and vegetable filling among tortillas. Serve with shredded cheese and salsa onto it

That's almost exactly how the original recipe reads, except it calls for shrimp instead of chicken and doesn't say anything about the shredded cheese, salsa, or mushrooms.

Stovetop (My version):
Melt butter in a deep 12" pan on Med. heat. Add chicken and cook until no longer pink in the middle. Add peppers and onions and cook for about 2 min. Add mushrooms and fajita mix and cook another minute, stirring almost constantly. Turn off heat to chicken and vegetables.

Wrap tortillas in damp paper towel and place inside plastic bag. Microwave (alright, I don't mind using the microwave to warm things up a little bit) for 30 seconds or just until softened. (30 seconds does do it for an 800 watt microwave). Divide the chicken and vegetables among the tortillas. Serve with cheese and salsa on top.

Now, the recipe said it served 5, but it can serve 2-5, depending on how hungry each person is. We were pretty hungry.

Chicken Fajitas
rec.food.recipes/Bob Faulhafer (1998)
Serves 2

3 tbsp fresh lemon juice
3 tbsp corn or safflower oil, divided
1/2 tsp ground cumin
1/4 tsp ground cayenne pepper
1 boneless, skinless chicken breast, about 12 oz.
4 ten inch flour tortillas or 6 corn tortillas
1/2 cup each sliced onion, green, red and yellow peppers
1 clove garlic, crushed
1 medium fresh tomato, diced
1/2 cup grated Jack or Cheddar cheese
1/4 cup chopped fresh cilantro or parsley
1/2 cup sour cream
guacamole and/or shredded lettuce (optional)

Preheat oven to 350F.

Mix lemon juice, 2 tbsp oil, cumin and cayenne together. Heat for 1 minute in microwave or to boiling point in a saucepan. Remove from heat.

Cut chicken into thin strips about 1/4 inch wide and place in warm marinade in refrigerator for 15 minutes. Stir to make sure all chicken is coated.

Tightly wrap tortillas in foil and place in oven for 15 minutes. (Use 3 corn tortillas or 2 of the larger flour tortillas for each person.)

To finish, heat remaining tbsp of oil in frying pan until smoking. Drain chicken, saving the marinade, and saute in hot pan for about 30 seconds. Add onion, pepper strips and garlic and saute for another minute. Add marinade and toss chicken and vegetables until sauce reduces and coats chicken.

To serve, arrange diced tomato, grated cheese, chopped cilantro and sour cream on a serving dish. Spoon chicken and vegetables onto a warm serving dish and place wrapped tortillas on a third dish.

Each person can fill a tortilla as he/she likes. If serving guacamole, place on dish with tomato, cheese, etc. You can also serve shredded lettuce with this dish.

Sizzling Chicken Fajitas
rec.food.recipes/JS Keane (2001)

3/4 cup fresh lime juice
1/2 cup vegetable oil
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 1/2 teaspoon crushed red hot pepper flakes
4 skinless, boneless chicken breast (4 ounces each)
1 large onion, thinly sliced
1 large bell pepper, thinly sliced
8 large flour tortillas, warmed
1 large tomato, seeded, chopped
3/4 cup salsa
sour cream
shredded lettuce
shredded Cheddar cheese

Combine lime juice, oil, garlic, salt, cumin, and red pepper flakes in a bowl. Reserve 1/3 of the marinade. Add chicken to bowl; turn to coat. Cover and marinate in refrigerator for 10 minutes.

Preheat grill or broiler. Heat a large heavy skillet over medium-high heat.

Add onion and bell pepper and half of the reserved marinade to skillet. Stir-fry for 3 minutes or until vegetables are crisp-tender.

Grill or broil chicken, turning and basting with reserved marinade, about 7 minutes per side. Cut into thin strips. Add chicken to skillet and stir with vegetables.

Fill tortillas with chicken mixture. Top with tomato and salsa; roll to enclose filling. Arrange fajitas seam-sizes down on a serving platter. Top with sour cream, lettuce and Cheddar.