Best Fajita Pot Recipes

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!

CROCK POT CHICKEN FAJITA SOUP

Steps:

• Place all ingredients in a slow crock pot.
• Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours.
• Remove bay leaf and stir to break up chicken before serving.
• Serve topped with shredded cheddar cheese, sour cream, if desired.
• Or serve with tortillas cut into strips for some variety.

ONE-POT CHICKEN FAJITA PENNE PASTA

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir chicken strips until browned and cooked through, 5 to 8 minutes. Remove with a slotted spoon to a bowl.
• Cook red, green, and yellow bell peppers, and sliced in the pot until peppers are tender and onions are translucent, 5 to 7 minutes. Transfer chicken back to the pot. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to coat chicken and vegetables evenly with seasonings.
• Pour milk into the pot and stir in pasta. Bring to a simmer; cook until sauce thickens and pasta is tender yet firm to the bite, 10 to 12 minutes. Remove from heat.
• Stir Cheddar cheese into the pasta mixture until cheese is melted. Serve in bowls topped with sliced green onions.

ONE POT CHICKEN AND RICE FAJITA SOUP RECIPE - (4.4/5)

Steps:

• 1.Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes. 2.Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes. 3.Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done. 4.Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.

HALLOWEEN FAJITA POT PIE

Steps:

• Heat oven to 400°F. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
• In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
• Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.

ONE POT CHICKEN AND RICE FAJITA SOUP RECIPE

Steps:

• 1.Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes. 2.Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes. 3.Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done. 4.Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.

CHICKEN FAJITA POT PIE

Steps:

• Heat oven to 400°F In large skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
• In small bowl, stir together remaining ingredients and pour over chicken mixture; carefully spread almost to edge of casserole.
• Bake uncovered about 30 minutes or until light golden brown.

FAJITA POT ROAST

Steps:

• Preheat oven to 350. Rub 1 tablespoon seasoning mix over all sides of meat. Place in center of large roasting pan. Place peppers and onions around meat.
• Whisk together taco sauce, 1/2 cup water, flour and remaining fajita seasoning until smooth; pour over meat and vegetables. Cover tightly with foil.
• Roast meat until tender, about 3 hours. Transfer meat and vegetables to serving platter. Over two burners set on medium-high heat, bring pan juices to boil; cook, whisking, until thickened, 3-5 minutes. Serve pan juices with beef and vegetables. If desired, sprinkle with cilantro and serve with tortillas.

CROCK POT BEEF FAJITA SOUP

Steps:

• 1. This meal amounts/cooks down to 1 lean protein serving of beef, 2-ish green servings of mushroom and green peppers, and 2 condiments of bouillon, garlic clove, and jalapeno pepper. Feel free to substitute ingredients to your own taste.
• 2. Add prepared ingredients to crockpot. Cook for 6-8 hours on low. Remove from heat and serve.
• 3. This will also do well for a family meal if added to a bed of rice or used for fajita taco filling. A Medifast-er can feel more comfortable with a bed of cauli-rice when seated at a family meal. I suggest non-Medifast-ers add onions, ground pepper, and other spices for the full "fajita" effect.

CROCK POT FAJITA PORK LOIN

Steps:

• Rub seasoning mix on loin.
• Place loin in crock pot w/ just enough water to cover bottom on low for 8 hrs.
• shred it & sever in a tortilla shell or on chips w/ you favorite toppings.

FAJITA POT

Steps:

• 1. Clean and trim chicken; set aside. Chop onions and peppers. Mince garlic and set aside. Rinse, drain, and mix beans together.
• 2. In a Crock Pot set on med layer 1st with bean mixture follow with peppers, onions, garlic, and top with corn. Add water until just visible below the veggies.
• 3. Place chicken on top of the veggie bed. Salt and pepper to taste. Sprinkle on the red pepper flakes.
• 4. Pour tomatoes over the chicken and sprinkle with the fajita mix.
• 5. Cover and cook for 6 hours. Can be served as chicken with the veggies on the side for dinner. We prefer to shred the chicken and put it in bowls. Then top with cheese, Doritos, green onions, sour cream... well you get the point LOL!

INSTANT POT FAJITA PASTA

Steps:

• Select saute and adjust to More for high heat. Allow to heat until pot reads HOT. Add oil. When oil is hot add meat, tossing to coat well. Saute until cooked through.
• Add onions, bell peppers, and garlic, along with spices. Stir well to coat; stir often and cook until veggies are slightly tender, about 2 minute.
• Add broth, tomatoes with all its juices, and dry pasta to the pot. Cover and select Manual for 6 - 8 minute Once done, quick release the pressure. Liquid should be mostly absorbed.
• Serve and top each portion with grated cheese.

INSTANT POT CHICKEN FAJITA RICE

Steps:

• Set the Instant Pot to "Sauté" and heat the olive oil for 1 minute, then add the chicken breast and cook until sealed.
• Add the red onion and pepper and cook for 1-2 minutes, stirring occasionally. Next, add the garlic and cook for another minute.
• Turn off the "Sauté" function and stir in the chopped tomatoes, black beans, rinsed rice, fajita seasoning, chicken stock and water.
• Lock the lid on the Instant Pot, turn the valve in the sealing position and set to "Pressure Cooking" for 7 minutes on high pressure.
• When the Instant Pot beeps, release the pressure by performing a quick release. Open the lid and stir in the lime juice and fresh coriander.
• Season to taste and divide into bowls. Serve with your favourite toppings such as avocado, extra fresh coriander, lime wedges, sour cream or grated cheddar.