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    Chili's Fajitas

    Average Rating:

    87 Total Reviews

    Showing 81-87 of 87

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    • on November 15, 2004

      Not sure if it was just me... but don't marinade your BELL peppers, when it says "add peppers," it means black and cayenne peppers. Other than that, would recommend marinading more than 2 hours. Excellent!

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    • on October 06, 2004

      My son is a Chili's chicken fajita junkie. I made these last night and he loved them. I doubled everything except the garlic and used chicken. Great recipe!

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    • on May 20, 2004

      These were so good, I can't imagine how wonderful they'd be if I had been able to let them marinate longer or cook on the grill! I was only able to marinate for under 2 hrs., and had to pan-fry the chicken breasts. The flavor was perfect, and I especially loved the faint zip that the cayenne gave to the meat! This one goes in my permanent cookbook!

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    • on April 12, 2004

      Yummy fajitas! I poked holes in a flank steak, added it to a sealed bag with marinade and refrigerated for about 5 hours, turning 4 times. I then broiled it and cut the meat into nice thin slivers with my electric knife. I didn't use the yellow peppers, because I didn't have them. Served with the usual fajita fixings. I'd like to try this with chicken, as well.

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    • on November 21, 2003

      Really good recipe. I used chicken breasts in it. I will be making these again. Next time I will try them with steak.

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    • on November 12, 2003

      Very Good! Instead of grilling (which would have been even better), I stir fried the strips of steak, added some sugar and extra soy sauce because of personal preference (tasted too much lime, probably because I marinated strips vs solid piece, and overnight). I skipped the red and yellow peppers, used the gr pepper and sweet onion, chopped avocado and picante sauce. My only complaint was the quality of tortillas, other than that, we loved the flavor of the beef. Thanks R.H.!

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    • on October 31, 2003

      I can't even say how much we loved these! I had some leftover grilled steak that had been frozen. So I sliced it very thinly, and then marinated for about 3 1/2 hours. I also added 1 small red pepper for heat, but I could have used more. I sauteed it in olive oil just until heated through, then removed from the pan, and kept it warm. I sauteed the onions and peppers in the same pan, till they were good and brown, poured the reserved liquid mixture over, then threw the meat back in the pan, and mixed well. Served in flour tortillas with chopped tomatoes and cheese, rice on the side, and now I have to make these ALL THE TIME! We're even going to grill some steaks to freeze so we can have these during the winter.(Too cold to grill around here.)Thanks for a great recipe!

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    Nutritional Facts for Chili's Fajitas

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 132.3
     
    Calories from Fat 93
    70%
    Total Fat 10.3 g
    15%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 876.5 mg
    36%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.9 g
    11%
    Protein 1.7 g
    3%

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