• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chicken Fajitas With Cowpoke Barbecue Sauce

  • 4servings

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Cowpoke Barbecue Sauce - (see below)

  2. Nonstick cooking spray - as needed

  3. 10 oz 284g Boneless skinless chicken breasts - cut lengthwise

  4. 1" by

  5. 1/2" pieces

  6. 2 Green or red bell peppers - thinly sliced

  7. 1 cup 62g / 2 1/5oz Sliced onion

  8. 2 cups 125g / 4.4oz Tomato wedges

  9. 4 Warm flour tortillas - (6" dia)

  10. Cowpoke Barbecue Sauce

  11. 1 teaspoon 5ml Vegetable oil

  12. 3/4 cup 46g / 1.6oz Chopped green onions

  13. 3 Garlic cloves - finely chopped

  14. 1 Crushed tomatoes - (14 1/2 oz)

  15. 1/2 cup 118ml Ketchup

  16. 1/4 cup 59ml Water

  17. 1/4 cup 59ml Orange juice

  18. 2 tablespoons 30ml Cider vinegar

  19. 2 teaspoons 10ml Chili sauce

  20. 1 Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Prepare Cowpoke Barbecue Sauce: Heat oil in large nonstick saucepan over medium heat until hot. Add onions and garlic. Cook and stir 5 minutes or until onions are tender. Stir in remaining ingredients. Reduce heat to medium-low. Cook 15 minutes, stirring occasionally. (Makes 2 cups)

  2. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Brush chicken with 1/4 cup of the Cowpoke Barbecue Sauce. Add to skillet. Cook and stir 3 minutes or until chicken is browned.

  3. Add peppers and onion. Cook and stir 3 minutes or until vegetables are crisp-tender and chicken is no longer pink. Add tomatoes. Cook 2 minutes or until heated through, stirring occasionally.

  4. Serve with warm flour tortillas and remaining 3/4 cup Cowpoke Barbecue Sauce. Garnish with cilantro, if desired.

  5. This recipe yields 4 servings.

  6. Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 2 1/2 Vegetable.

  7. Nutrition Facts: Calories 310; Calories from fat 18%; Total Fat 6g; Saturated Fat 1g; Protein 20g; Carbohydrates 47g; Cholesterol 36mg; Sodium 736mg; Dietary Fiber 4g.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback