Best Fast And Fabulous Sausage Fajitas Recipes

SAUSAGE FAJITAS

Steps:

• Preheat the broiler and line a sheet pan with aluminum foil.
• Cut the sausage into thin slices on the diagonal (1/4 to 3/8 inch thick). Place on the prepared sheet pan and broil according to the package directions (or about 9 minutes) until warmed through.
• Meanwhile, heat a 12-inch cast-iron skillet or large skillet over medium-high heat then add the oil. Add the onions and peppers. Season with the chili powder, cumin, paprika, 1 teaspoon salt and several grinds black pepper. Cook, stirring occasionally, until the onions and peppers are slightly softened and charred, 7 to 9 minutes. Add 1/2 cup water to the skillet, scraping up the browned bits from the bottom with a wooden spoon to deglaze, then stir. Reduce the heat to medium low. Add the sausage and lime juice and stir to combine.
• To warm the tortillas, turn a gas burner on medium-low heat or let a heavy skillet get very hot over medium-low heat. Place a tortilla on the flame or skillet and let char for 30 seconds to 1 minute on each side. Repeat with the remaining tortillas and wrap in a clean kitchen towel as you go to keep them warm until serving.
• Serve the sausage, onion and pepper mix in the warmed tortillas and top with guacamole, salsa, sour cream and cilantro.

FABULOUS FAJITAS

Steps:

• In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. , Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour. , Warm tortillas according to package directions; spoon beef and vegetables down the center. Top as desired.

CHICKEN FAJITA WITH SAUSAGE RECIPE BY TASTY

Steps:

• Mix all the spices together. Use ¾ of this blend to season chicken breasts.
• In a pan on medium heat, add olive oil and saute onion and garlic. Add peppers and parcook, ~3 minutes. Set aside.
• In the same pan, add olive oil and cook the chicken for 10 minutes. Then, add sausage and cook for 5 minutes.
• Add veggies and remaining spice blend and cook for 5 minutes.
• Serve warm alongside warmed tortillas.

SAUSAGE, ONION AND PEPPER FAJITA SANDWICH

Steps:

• 1. Heat olive oil in pan.
• 2. Slice up onions and peppers into thin strips. Add to pan, sautee until tender, stirring every few minutes. Cover pan to keep moisture in and to keep veggies tender.
• 3. Slice sausage into smaller pieces about 3 or 4 inches long. Add to sautee pan. (If you slice sausage "julienne" style, it makes it easier to eat out of the bun later on!)
• 4. Chop chives, add to pan.
• 5. Add water and fajita seasoning to pan. Stir well, cover and let simmer for 5 minutes.
• 6. Chop spinach, add to pan. At this point, you will see if you need more water. It is good to have water simmering at the bottom of the pan. Add more water if need to, then add the cornstarch/flour. Mix well to form thick sauce, adding more water / flour / cornstarch, if needed. Put cover back on and simmer for 5 more minutes.
• 7. I like to arrange my bread rolls on top of the pan cover to warm them up that way. After the last 5 minute simmer, dish is done. Let sit for a few minutes and serve on warm bread. :)

MAMA'S FAB-U-LOUS FAJITAS

Steps:

• Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.
• Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.
• Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
• Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.