Best Mesquite Chicken And Bacon Fajitas Recipes

MESQUITE CHICKEN AND BACON FAJITAS

Mesquite Chicken and Bacon Fajitas image

I had some fajitas once at a chain restaurant....Chilis or Applebees I think....that had bacon and mushrooms. It was an unexpected twist. I used that idea as an inspiration for this recipe where I used a bottled Mesquite Marinade (because I can't seem to create one I like), chicken, portabello mushroom strips, bacon, and a nice sauce. I've served it several times (although not in a few years) and it is a hit every time. Let me know how you like it!

Provided by Melanie B.

Categories Chicken

Time 1h35m

Yield 12 fajitas, 6 serving(s)

Number Of Ingredients 23

Ingredients

1 (12 ounce) bottle mesquite marinade, your favorite store bought variety
12 flour tortillas
1 cup sour cream, for serving
1 cup monterey jack cheese, for serving
6 chicken breasts, boneless and trimmed
1 red bell pepper, sliced in half and cleaned
1 green bell pepper, sliced in half and cleaned
1 yellow bell pepper, sliced in half and cleaned
2 medium portabello mushrooms, cleaned and trimmed
1 medium red onion, cut into 1/4 inch slices
8 slices bacon, cooked and broken into bite sized pieces
4 large jalapenos, cut into halves, stems removed
1/2 cup lime juice, freshly squeezed
1/4 cup honey
2 tablespoons canola oil
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons cilantro, finely chopped
1 tablespoon chipotle chile in adobo, finely minced
1 garlic clove, minced
1 teaspoon cumin
salt
pepper

Steps:

Place chicken in a plastic re-sealable bag and peppers, onion, and mushrooms in a separate bag. Pour about 2/3 of the bottled marinade in the chicken bag and the other 1/3 in the vegetable bag. Marinate in the refrigerator for about 1 hour.
In the meantime, make the sauce by whisking together all of the sauce ingredients. Season with salt and pepper.
Remove the chicken and vegetables from the marinating bags. Grill Chicken until cooked, about 3-5 minutes on each side. Grill vegetables until crisp and tender.
Slice chicken and vegetables into 1/4 - 1/2 inch slices.
Arrange on a serving platter with ramekin of sauce, sour cream, and cheese. Sprinkle bacon chunks on top. Serve with your favorite warmed tortillas and bean side dish recipe.

Nutrition Facts : Calories 851.4, Fat 50.6, SaturatedFat 18.5, Cholesterol 147, Sodium 906.3, Carbohydrate 53.5, Fiber 3.8, Sugar 15.9, Protein 46.1

MESQUITE CHICKEN

Mesquite Chicken image

Make and share this Mesquite Chicken recipe from Food.com.

Provided by CrystalRN

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless chicken breasts, flattened
1 (20 ounce) can pineapple chunks
1 (8 ounce) jar mushroom pieces or 8 ounces fresh mushrooms, sliced and sauted in
butter
1 lb deli sliced honey-roasted ham
4 slices monterey jack cheese
12 ounces Lawry's mesquite marinade

Steps:

In a large skillet pour in the jar of pineapples with juices and add chicken breast.
Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
Evenly divide first mushrooms and then ham onto the top each breast.
Top each breast with a thick slice of Monterey Jack cheese.
Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).

Nutrition Facts : Calories 589.8, Fat 24.9, SaturatedFat 10.6, Cholesterol 142.7, Sodium 1267.2, Carbohydrate 32.5, Fiber 1.7, Sugar 21.8, Protein 59.8