Best Chilis Fajitas Recipes

GRILLED STEAK FAJITAS (CHILI'S COPYCAT) RECIPE

Steps:

• Marinade beef and chicken separately. Not together in the same bag. Combine all of the ingredients of the marinade in a mixing bowl, pour out 1/3 of the mixture, and reserve it for later. Add beef or chicken to a large gallon zip lock bag. Pour the marinade over the meat. Seal the bag tightly and chill in the refrigerator in a dish overnight or for at least 2 hours.
• Preheat grill or stovetop grill on high heat.
• Heat a skillet over med/high heat.
• Saute onions and peppers in 1 tbsp of oil for 5 minutes.
• Pour reserved marinade over the mixture over the onions and peppers. Add a pinch of pepper. Saute until onions are translucent and dark on the edges, around 4-5 minutes. Salt to taste. Set aside.
• Ona BBQ grill your meat until a thermometer gives you the correct safe to eat food temperature. About 4-5 minutes per side. Steak is 145˚ with a 5-10 minute rest time, Poultry is 165˚.
• When the meat is done slice it into thin strips against the grain.
• Wrap tortillas in moist paper towels and steam them in the microwave for 30 seconds.
• Serve immediately with pico de gallo, cheese, sour cream, guacamole and cilantro.
• While meat and onions are cooking heat a separate skillet (cast iron if possible) over high heat. Add meat and onions to the pan and they will sizzle! Serve immediately.

COPYCAT CHILI'S STEAK FAJITAS

Steps:

• First you will want to make your marinade for the steaks! I grabbed a gallon ziploc bag and poured it into that. Add your 1/4 cup fresh lime juice, oil, garlic, soy sauce, liquid smoke, cayenne, pepper and salt. Then add your steak and seal the bag up. Mix it around a little bit. It needs to marinade at least 4 hours all the way up to 24 hours. The longer you marinade the stronger the flavors will be.
• Next you want to add your marinade to make for later ingredients into a bowl to store in the fridge. You will use this once the fajita's are cooked, you will pour this over the veggies and steak for a little more flavor. Combine the ingredients listed above for the extra marinade, water, soy sauce, lime juice, and salt and pepper.
• Once your meat has marinaded long enough, turn out your grill, I used our Green Mountain Grill, and turned it to 400 degrees. It is okay to use a charcoal grill. You will toss your steaks on and cook like you would any steak. Once they are done pull them off, and let cool a few minutes and then cut into strips!
• In a pan add a little oil to the pan and toss in your diced peppers and onion. Cook until they get a bit soft, it won't take very long, 5 minutes or so. Once they are cooked, toss in your steak, and use that marinade you made and put in the bowl, and pour over the veggies and steak. Stir well, and serve!
• I had sour cream, shredded cheese, and salsa on hand. Serve on warm tortillas, and enjoy!

COPYCAT CHILI'S CHICKEN FAJITAS

Steps:

• In a small bowl, combine all of the Chicken Marinade ingredients; whisk together until fully combined. Use a fork to pierce each chicken breast in several places and then place the chicken breasts in a medium-sized glass baking dish. Add Chicken Marinade to the baking dish; cover and refrigerate overnight.
• Place a large cast iron skillet over medium-high heat. Once skillet is hot, add olive oil and peppers. Sauté for 6-7 minutes, and then add the onions. Continue sautéing for 15-20 more minutes or until onions and peppers soft, stirring occasionally.
• Meanwhile, place another skillet or fry pan over medium-high heat. Place marinated chicken breasts in pan and cook until done (~15-18 minutes), flipping after 10 minutes.
• In a small bowl, whisk together all of the ingredients for the Vegetable Finishing Sauce. When the peppers and onions are almost done, reduce heat to medium low, add the Vegetable Finishing Sauce and simmer for 2-3 more minutes.
• Once chicken breasts are cooked, transfer them to cutting board and slice thinly.
• Place chicken, onions and peppers on a flour tortilla. Top with optional toppings as desired. (Tip: Wrap the stack of tortillas in a wet paper towel and microwave for 30 seconds before adding toppings. This will both warm and soften the tortillas.)

CHILI'S STEAK MARINADE AND FAJITAS RECIPE - (4/5)

Steps:

• FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight. Drain meat and slice into thin strips. Cut peppers into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas. (Makes 7 1/2 cups) This recipe yields 4 servings without salsa and rice.

SLOW COOKER CHILI'S STEAK FAJITAS RECIPE

Steps:

• Cut sirloin steak into bite-size pieces.
• Spray slow cooker with non-stick cooking spray. Place steak in slow cooker with chiles, soup mix, lime juice, and water and cook on LOW for 6-8 hours.
• Slice onion and bell peppers into strips. Heat a large skillet over medium high heat on stove top and add olive oil. Saute peppers and onion in skillet until tender.
• Remove steak from slow cooker (I use a slotted spoon) and place meat, onions, bell peppers, and whatever other toppings you like on tortillas and serve.