Best Chipotle Pork Fajitas Recipes

MANGO PORK FAJITAS WITH CHIPOTLE SOUR CREAM

Mango Pork Fajitas With Chipotle Sour Cream image

This can be made with chicken strips instead of pork, plan ahead for the sour cream sauce it needs to stay in the fridge for a couple of hours to blend the flavors so prepare the sauce well ahead of the fajitas, prep time included in the refrigeration time for sauce, all ingredients may be adjusted to taste

Provided by Kittencalrecipezazz

Categories Fruit

Time 3h3m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 -2 tablespoon oil
1 lb pork tenderloin, cut into 1/2 in thick strips
1 -2 tablespoon taco seasoning mix
1 small onion, sliced
1 cup fresh ripe mango, chunks
1 cup sour cream (light is okay, do not use fat-free)
4 fresh minced garlic cloves, divided
1 small red bell pepper, seeded and sliced
4 flour tortillas, warmed
2 teaspoons minced canned chipotle chiles in adobo
1/4 cup minced fresh cilantro

Steps:

Toss pork strips in the taco seasoning to coat evenly.
Heat the oil in a large skillet over medium-high heat; add pork strips, onion, bell pepper, and 3 cloves minced fresh garlic; stir-fry 3-5 minutes.
Divide the pork mixture and mango chunks into four equal parts.
Roll up in warmed tortillas.
Serve with chipotle sour cream.
For the chipotle sour cream mixture; in a medium bowl combine sour cream, chilpotle chiles, cilantro and 1 minced garlic clove; mix until well blended.
Cover and refrigerate several hours to blend flavors.
To warm the tortillas; wrap loosely in a kitchen towel, microwave on HIGH for 30-40 seconds.

Nutrition Facts : Calories 444.6, Fat 24.1, SaturatedFat 10.7, Cholesterol 100.1, Sodium 279.5, Carbohydrate 28.8, Fiber 2.4, Sugar 8.3, Protein 28.4

TEX-MEX PORK FAJITAS WITH PEPPERS AND ONIONS

Tex-Mex Pork Fajitas with Peppers and Onions image

Spiced pork chops are grilled and thinly sliced and served with charred peppers and onions in tortillas and toppings.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds 1-inch-thick boneless center-cut pork chops
1 tablespoon olive oil
Juice of 1 lime
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil, plus more for oiling the grill grates
Juice of 2 limes
Kosher salt
Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream

Steps:

Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
Prepare an outdoor grill for medium-high heat.
Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
Copyright 2016 Television Food Network, G.P. All rights reserved.

PORK FAJITAS

Pork Fajitas image

These are so easy, and so delicious! They cook up very quickly. Tender pork with onions, peppers, garlic, lime juice...well, you get the idea. From The Recipe Hall of Fame Cookbook, with a few changes.

Provided by ciao4293

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 lb pork tenderloin, julienned
1/2 teaspoon salt (or more to taste)
1/4 teaspoon pepper (or more to taste)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons fajita seasoning mix (I used Paul Prudhomme's Fajita Magic, but use whatever kind you like--there are a couple posted on Z)
1 lime, juice of
8 6-inch flour tortillas, warmed
shredded lettuce
chopped tomato
avocado, slices
shredded cheese (etc)

Steps:

Heat the oil in a large skillet over high heat.
Add pork, sprinkle with the salt and pepper.
Cook, and stir constantly for 2 minutes.
Add peppers, onion, garlic, cumin and fajita seasoning, continue to cook until the vegetables are crips-tender, about 3-4 minutes.
Stir in the lime juice, and saute for about 2 more minutes.
To serve, roll 3/4 cup meat mixture in each tortilla and garnish as desired.
I like to put the meat and tortillas in a platter and bring it to the table, and let everyone make up their own.

Nutrition Facts : Calories 413.6, Fat 15.7, SaturatedFat 3.5, Cholesterol 73.7, Sodium 735.7, Carbohydrate 37.6, Fiber 3.5, Sugar 4.1, Protein 29.4

PORK FAJITAS

Pork Fajitas image

My family likes to take a break from traditional beef dishes by substituting pork. Since we are big fans of Mexican food, these fajitas are a much-requested menu item.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound boneless pork
2 tablespoons orange juice
2 tablespoons vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon seasoned salt
1/2 teaspoon hot pepper sauce
1 medium onion, cut into thin wedges
1 medium green pepper, julienned
1 tablespoon vegetable oil
6 flour tortillas (6 inches)
Shredded lettuce, diced tomatoes, salsa and/or sour cream, optional

Steps:

Cut pork into 4x1/2x1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours. , In a skillet over medium heat, cook pork with marinade, onion and green pepper in oil until pork is not longer pink and vegetables are tender; drain., Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately.

Nutrition Facts : Calories 253 calories, Fat 10g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 364mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.

TEX-MEX PORK FAJITAS WITH CORN AND MUSHROOMS

Tex-Mex Pork Fajitas with Corn and Mushrooms image

Spiced rub pork chops are grilled and thinly sliced and served in warm tortillas along with a mushroom-corn mixture and toppings.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds 1-inch-thick boneless center-cut pork chops
1 tablespoon olive oil, plus more for oiling the grill grates
Juice of 1 lime
1 tablespoon olive oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
4 ears fresh corn, kernels removed
1 poblano pepper, seeded and chopped
Kosher salt
3 scallions, sliced
Juice of 1 lime
For Serving: Warm tortillas, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions and sour cream

Steps:

Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
Prepare an outdoor grill for medium-high heat.
Lightly oil the grill grates and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and thinly slice.
Serve with the warm tortillas, corn and mushroom topping, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
Copyright 2016 Television Food Network, G.P. All rights reserved.

CHIPOTLE PORK FAJITA'S

Chipotle Pork Fajita's image

I decided to make this tonight.. it was a big hit here at my house.I decided to share it. hope you enjoy it

Provided by Kellie Parker @Luv2mixitup

Categories Pork

Number Of Ingredients 9

Ingredients

1 pound(s) pork tenderloin sliced thin
2 1/2 tablespoon(s) chipotle seasoning
1 - onion sliced
1 - yellow or green pepper sliced in strips
1 - red pepper sliced in strips
6 - flour tortillas
2 tablespoon(s) vegetable oil
- mexican cheese (optional)
- sour cream (optional)

Steps:

In a shallow bowl, toss pork pieces with chipotle seasoning. In large non-stick skillet over medium-high heat, stir-fry pork pieces with onion and peppers until all is just tender.
Wrap portions in flour tortillas with salsa *Placing pork tenderloin in freezer for about 20 minutes makes slicing easier Sour cream and mexican cheese added on top is a great addition