Category: Fajitas

Grilled Chicken Fajita Quesadilla

The Grilled Chicken Fajita Quesadilla

Grilled Chicken Fajita Quesadillas are all about big flavors and minimal fuss. It’s an easy recipe, but don’t underestimate the…

The post Grilled Chicken Fajita Quesadilla appeared first on Over The Fire Cooking.

The Grilled Chicken Fajita Quesadilla

Grilled Chicken Fajita Quesadillas are all about big flavors and minimal fuss. It’s an easy recipe, but don’t underestimate the freakin’ delicious combo of juicy chicken thighs, plenty of melty cheese, and sautéed fajita veggies in a crispy flour tortilla. Any time of year or day, it’s the perfect meal for one or the whole family.

Grilled Chicken Fajita Quesadilla is done and ready to eat.

To make the simple magic happen, I’ll be firing up my new FYR Grill!. There’s so much to love about this grill, I honestly can’t shut up about it. The bottom line is that it’s a versatile and durable workhorse of a portable grill that I can no longer live without!

Derek Wolf in front of his new FYR Grill and a crispy chicken quesadilla.

Table of Contents

Why You’ll Love a Grilled Chicken Fajita Quesadilla

If you love chicken fajitas, then you’re gonna love these chicken quesadillas even more. They are the perfect combo of cheesy goodness and Tex-Mex flavors in a crispy flour tortilla wrapper. We’re using chicken thighs because they stay juicy and pack in great flavor, especially when seasoned with my Jalapeno Lime Pilsner Rub.

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Combine that tender chicken with plenty of Monterey Jack cheese, colorful bell peppers, and then those sweet onions, and you’ve got an epic meal. Perfect for picky eaters and those who crave a little kick, these cheesy quesadillas have something for everyone to love.

If you love a good quesadilla, you’ll want to try these easy recipes out next: Buffalo Chicken Quesadilla, Chicken Bacon Ranch Quesadilla, Cheesesteak Quesadilla, Loaded Pulled Pork Quesadillas, and Easy Steak Quesadilla.

Grilled Chicken Fajita Quesadilla Ingredients Roundup

Here’s what you’ll need to make these insanely tasty chicken fajita quesadillas:

  • Chicken – Whether you’re using chicken thighs, boneless skinless chicken breasts, or leftover chicken, season them up with my Jalapeno Lime Pilsner Rub (or your favorite homemade fajita seasoning) along with some FYR Red Hot Sauce.
The chicken is seasoned before hitting the FYR Grill.
  • Fajita Veggies – Grab some of your favorite green, red, or yellow bell peppers, white onions, and jalapenos for that classic fajita mixture flavor.
  • Quesadilla – Don’t be shy with the Monterey Jack Cheese—plenty of it will give you that gooey, melty goodness. Large flour tortillas work great for wrapping up all this deliciousness.

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Grab the cheese grater

To get the best melty cheese experience, always shred your own quality cheese instead of using pre-shredded. This small step makes a big difference in how well the cheese melts, giving you that perfect cheesy goodness of quesadillas.

Now that you know what to get from the grocery store, let’s dive into the best part: grilling and eating! Either skip to the recipe card or let me walk you through the easy steps. 

How to Make a Grilled Chicken Fajita Quesadilla

Let’s get started! First, prep your chicken thighs by rubbing them down with a bit of vegetable oil and our savory seasonings.

FYR Red adds a kick os spice to the grilled chicken.

Fire up your grill to medium-high heat, around 350 degrees F. Toss your chicken onto the grill, cooking it for about 7-9 minutes per side until you’ve got tender chicken with a beautiful char. Baste the chicken with some FYR RED Hot Sauce for a fiery kick. Once done, let the chicken rest before chopping it into small, bite-sized cubes.

The fajita mixture of veggies is prepared and grilled.

Now, grab your large skillet or nonstick skillet, add a little canola oil (or a little olive oil), and sauté those fajita vegetables—bell peppers, onions, and jalapenos—until they’re soft and full of flavor. This should take about 4-5 minutes. Once done, clean the skillet and prepare for the main event.

Lay down a large flour tortilla on the skillet, spreading out a cup of cheese on one half of the tortilla. Pile on your cooked chicken, a handful of sautéed fajita veggies, and then another layer of cheese.

The chopped chicken is layered over the flour tortilla on the grill.

Fold the empty side of the tortilla over to seal in all that goodness. Cook for 2-3 minutes on each side, flipping until you’ve got a crispy tortilla and melted cheese.

All that’s left to do is slice the quesadillas into sharable portions and enjoy the flavor fiesta!

What to Serve with Grilled Chicken Fajita Quesadillas

Serve these quesadillas with a side of sour cream, guacamole, and then maybe even some fresh pico de gallo. If you’re feeling extra hungry, pair them with black beans or refried beans for a complete Tex-Mex meal. For a little extra flavor, squeeze some lime juice over the top before serving.

The meal is ready to serve and eat!

Leftovers & Reheating

Got leftovers? No problem! Store them in an airtight container in the fridge. When you’re ready to reheat, just pop them back in a skillet over medium heat to keep that tortilla crispy and the cheese melty. Skip the microwave if you want to avoid a soggy tortilla.

For More with Fajitas

FAQs for Grilled Chicken Fajita Quesadillas

Can I use a different cheese?

​Absolutely! While Monterey Jack is a great choice for melty cheese, you can also use cheddar cheese or pepper jack cheese for extra flavor.

Can I make these quesadillas ahead of time?

​Yes! You can prepare the fajita mixture and cooked chicken in advance, store it in a small bowl in the fridge, and assemble the quesadillas when you’re ready to eat.

Can I use corn tortillas instead of flour?

​Definitely! Corn tortillas offer a slightly different texture but are just as delicious, especially if you like a more traditional flavor.

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The Grilled Chicken Fajita Quesadilla
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Grilled Chicken Fajita Quesadilla

The Grilled Chicken Fajita Quesadilla is an easy recipe that packs a punch with fajita flavors and cheesy goodness that are so freakin' delicious.
Course Appetizer, Dinner, Lunch
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 1121kcal
Author Derek Wolf

Ingredients

Chicken:

Fajita Veggies:

  • 4-5 medium Bell Peppers slices
  • 2 White Onions sliced
  • 2 Jalapenos sliced
  • Canola Oil as needed

Quesadilla:

  • 4-5 cups Monterey Jack Cheese shredded
  • 3-4 Large Tortillas
  • Sour Cream serving
  • Guacamole serving

Instructions

  • Begin by adding canola oil to chicken and generously seasoning with my Jalapeno Lime Pilsner Rub or your favorite chicken rub. Set to the side until ready to use.
  • Preheat a medium high heat grill for direct cooking (about 350F).
  • Add your chicken to the grill and cook for about 7-9 minutes per side or until they have reached 170F internal. Baste the chicken with FYR RED Hot Sauce right towards the ends for a kick of heat.
  • Once the chicken is done cooking, pull it off and let it rest for 5 minutes. Once rested, chopped the chicken up into small cubes and set to the side.
  • Add a skillet to the grill with a little oil. Once it is smoking hot, add the sliced veggies and saute until they are softened (about 4-5 minutes). Pull off and clean off your skillet.
  • Add your large flour tortilla down and spread out a handful of shredded jack cheese on one half of the tortilla. Add a handful of chopped chicken over the cheese then some fajita veggies and more cheese.
  • Fold the empty half of the tortilla over to make your quesadilla.
  • Let this cook, flipping every minute, until the tortilla is crispy and the cheese has melted (about 3-4 minutes of cooking).
  • Repeat all these steps until you have done all the quesadillas you like. Once done, pull off and let cool.
  • Slice your quesadilla up and serve with the sour cream and guacamole. Enjoy!

Notes

Grab the cheese grater
To get the best melty cheese experience, always shred your own quality cheese instead of using pre-shredded. This small step makes a big difference in how well the cheese melts, giving you that perfect cheesy goodness of quesadillas. 

Nutrition

Calories: 1121kcal | Carbohydrates: 39g | Protein: 70g | Fat: 76g | Saturated Fat: 33g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 322mg | Sodium: 1191mg | Potassium: 987mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4953IU | Vitamin C: 165mg | Calcium: 988mg | Iron: 6mg

The post Grilled Chicken Fajita Quesadilla appeared first on Over The Fire Cooking.

Fajita Salad

This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a…

This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a creamy salsa ranch dressing! We eat it often and it works for almost any diet: it’s easily gluten-free, vegetarian, or vegan—plus it’s ideal for serving a crowd!

Fajita Salad recipe

Why we love this recipe

Hello and welcome to one of our favorite ever easy dinner ideas that works for any diet: fajita salad! Fajita salad is simply fajita fixings on top of a salad, turning the Tex Mex favorite into a bowl meal. And if you know us: there’s nothing we love more than a good bowl meal!

Alex and I eat a spin on this almost every week. It’s full of charred vegetables, and crunchy greens, with this creamy salsa ranch dressing that you’re going to want to put on everything! You can make it with either grilled chicken or pinto beans, so it works for gluten-free, vegetarian, and vegan diets. it’s such a fun recipe for parties and serving a crowd! (Serve with this margarita recipe, just because.)

Components in a fajita salad

This fajita salad is so customizable: it works as an easy weeknight meal, or a summer grilled meal on the patio! The grill method takes about 1 hour to complete, so it’s great for weekends or when you have time to fire it up. Here are the basic components in a good fajita salad recipe:

  • Fajita veggies: We like a mix of multi-colored bell peppers, onions, and garlic. Then you’ll need a few spices: cumin, chili powder, garlic powder, and onion powder. We prefer using our own mixture to a pre-made fajita mix.
  • Chicken or pinto beans: It’s absolutely delicious with grilled chicken, but for vegetarian or vegan diets, pinto beans are just as satisfying.
  • Fresh veggies: You’ll use a base of romaine lettuce, plus fresh cherry tomatoes. We like grilling avocado slices along with the fajita veggies (optional).
  • Salsa ranch dressing: A few ingredients like sour cream, mayo, and salsa combine into an absolutely delicious creamy drizzle! If you prefer, you can simply use sour cream mixed with salsa, or this easier salsa dressing.
Salsa Ranch Dressing

Methods: grilling, skillet, and sheet pan

There are a few different methods for making fajitas. The main method is the grill, but we’ve got a few alternatives for you:

  • Grilled: In the recipe below for fajita salad, we grill the fajita veggies and the chicken or beans (the beans go in packets). This is our preferred method because it infuses a delicious charred flavor.
  • Skillet: If you prefer, you can simply whip up these skillet fajita veggies to use in your fajita salad. For the chicken, make pan seared chicken breast with the seasonings in this recipe. For the beans, simply warm them on the stove.
  • Oven: You can also make sheet pan fajitas using this vegan fajitas recipe!

Sauce variations

This salsa ranch dressing is one if our favorite parts of this recipe! (Well, every part of this recipe is our favorite…but I digress.) It’s so intensely creamy and savory. But you can use a few other options:

Storing leftovers

This fajita salad recipe is a great gluten-free dinner, vegetarian dinner, and vegan dinner. You can store leftover vegetables and chicken for up to 3 days refrigerated; gently reheat in a skillet before serving.

Fajita Salad

Dietary notes

This fajita salad recipe is gluten-free. With the pinto beans it is vegetarian. For dairy-free and vegan, use cilantro sauce, chipotle sauce or cashew cream as the sauce.

More fajita recipes

Frequently asked questions

What is fajita salad?

Fajita salad is a fun and flavorful way to enjoy all the classic fajita ingredients – grilled meats or veggies, peppers, onions, and sometimes beans – but in a lighter salad format. Think of it as your favorite fajita fillings, minus the tortillas, piled onto a bed of crisp greens and drizzled with a zesty dressing.

What kind of dressing should I use for fajita salad?

A simple lime vinaigrette or a creamy cilantro lime dressing are popular choices. You can also spice things up with a chipotle ranch or go for a tangy avocado dressing. Feel free to experiment and find your favorite!

Can I make fajita salad ahead of time?

It’s best to assemble the salad just before serving to keep the greens crisp, but you can prep all the ingredients ahead of time. Grill your meats and veggies, whip up your dressing, and chop your toppings. When you’re ready to eat, simply toss everything together.

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Fajita Salad recipe

Fajita Salad

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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4
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Description

This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a creamy salsa ranch dressing! It’s delicious with either chicken or beans as the protein. We eat it often and it’s easily gluten-free, vegetarian, or vegan—plus it works great for serving a crowd!

Ingredients

For the veggies

  • 3 bell peppers (red, yellow, and green)
  • 1 medium red onion
  • 1 medium white onion
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon each chili powder, garlic powder, and smoked paprika
  • 1 ½ teaspoons kosher salt

For the chicken (or substitute 15-once can pinto beans)

  • 2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)
  • ½ tablespoon olive oil
  • ½ teaspoon each garlic powder, onion powder, oregano
  • ¼ teaspoon each cumin and chili powder
  • 1 to 1 1/4 teaspoons kosher salt (see instructions)

For the fajita salad

  • 1 avocado, pit removed
  • 1 handful tomatoes
  • 2 romaine hearts (6 cups chopped, or a mix of romaine and iceberg lettuce)
  • ½ cup jarred sliced pickled jalapenos
  • Cilantro

Salsa Ranch Dressing (vegan options in Notes)

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup red salsa
  • 1 tablespoon fresh chives
  • 1 teaspoon each garlic powder, onion powder, and dried dill
  • ¼ teaspoon each kosher salt and black pepper

Instructions

  1. Preheat a grill to high heat (450 to 550°F). (If you don’t have a grill, you can make Fajita Veggies or Shrimp Fajitas in a skillet, or Sheet Pan Fajitas in the oven.)
  2. For the chicken (or skip to Step 3 for plant-based): Pat the chicken dry with a paper towel. If not already in cutlets, slice the chicken in half horizontally (see these steps for how to butterfly chicken). Add the chicken to a container and add the olive oil, garlic powder, onion powder, oregano, cumin, chili powder, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated. Cover and marinate until ready to grill.
  3. For the beans: Drain and rinse the beans, and place them on a square of aluminum foil. Mix the beans with 1 tablespoon olive oil, the same spices as the chicken, and ½ teaspoon kosher salt. Fold up the sides of the foil to form a square packet.
  4. Thinly slice the bell peppers and onions. Smash the garlic cloves. Place them in a bowl and toss with 2 tablespoons of the olive oil, cumin, chili powder, garlic powder, smoked paprika, kosher salt and fresh ground pepper. Spread on a large piece of foil and seal the foil tight. 
  5. Place the foil pack with the vegetables on the grill and cook for 15 minutes, then carefully use tongs to open the pack. Continue to grill until veggies are tender and lightly charred, about 10 to 15 minutes.
  6. Meanwhile, make the salsa ranch dressing. Prepare the lettuce and tomatoes. Rub avocado halves with olive oil and add a pinch of salt.
  7. When the vegetables are almost finished grilling: Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes before slicing for maximum juiciness. Alternatively, place the bean packet on the grill and grill for 5 minutes.
  8. Grill the avocados cut side down for 4 minutes, until grill lines appear and they are bright green.
  9. Place the greens on a plate, then top with the vegetables, grilled chicken or beans, tomatoes, jalapenos and cilantro. Drizzle with the desired amount of dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving. Leftover chicken, veggies, and beans store up to 3 days, refrigerated.

Notes

This fajita salad concept works well with other methods for cooking the vegetables and protein! Try our Fajita Veggies (in a skillet) plus Pan Seared Chicken Breast, Vegetarian Fajitas, Shrimp Fajitas, or Sheet Pan Fajitas.

For vegan, substitute Cilantro Sauce, Chipotle Sauce, or Cashew Cream.

  • Category: Main dish
  • Method: Grilled
  • Cuisine: Grilled
  • Diet: Gluten Free

Easy Vegetarian Fajitas

Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies.…

Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies. As two cookbook authors, fajitas is something we know will always please a crowd, whether it’s served with tortillas or as fajita salad.

Vegetarian fajitas

Why we love this recipe

Here’s a Tex Mex meal that’s always a hit for us—and a great way to infuse loads of veggies without giving it a second thought. These Vegetarian Faijtas are so full flavored, they please everyone around the table—even the meat lovers!

This fajita recipe stars our favorite fajita veggies, blackened in the oven and finished on the stove, with pinto beans cooked in a flavorful fajita sauce. It’s so satisfying, you’ll promptly add it to your regular rotation. We love serving it with tortillas or as fajita salad over greens, making it work for many different diets!

Tips for vegetarian fajitas

These vegetarian fajita recipe can come together in about 30 minutes. There’s a little back and forth between the cooking methods, so here are a few tips:

  • Brush up on your knife skills. There’s quite a bit of veggies here, so use your most efficient knife skills. Head to How to Cut a Pepper or How to Cut an Onion if you need to brush up.
  • Broil the veggies first. Throwing the veggies in a broiler gets them to release their liquid so they’ll all fit in one sauté pan, and gets them lightly charred.
  • While the veggies broil, prep the beans. Make our homemade fajita sauce and throw it in a skillet with the beans.
  • Finish the veggies in a skillet: Finishing in the skillet gets them nice and tender and that classic fajita skillet sizzle.
Vegetarian fajita recipe

Pinto beans add protein and flavor

The key to vegetarian fajitas is finding a stand in for meat that has great flavor and a good amount of protein. We’ve used portobello mushrooms in the vegetable mix to add big meaty flavor. But mushrooms don’t have protein, so on their own they’re not very filling.

Pinto beans are perfect for vegetarian fajitas! They’re savory with a robust flavor, and they taste incredible with homemade fajita sauce. If you prefer, you can use black beans instead. Just don’t skimp on the beans, since they’re the major protein source.

Vegetarian fajitas
Use our fajita veggies for any type of fajitas: vegetarian, shrimp or meat!

Homemade fajita sauce is key

We highly recommend our homemade fajita sauce for this recipe! It’s got a great zing from lime juice, seasoning from cumin and garlic powder, and a smoky body from adobo sauce. Head over to Homemade Fajita Sauce for the full recipe!

A bit more about chipotle peppers in adobo sauce: this ingredient is easy to find at most grocery stores near the Mexican products. All you do is use a spoon to remove adobo sauce from the can. Refrigerate or freeze the remainder, and use it for more adobo sauce recipes, like tortilla soup, enchilada sauce, or chipotle ranch dressing.

Vegetarian fajitas

Toppings for vegetarian fajitas

Once you’ve made your veggies and pinto beans: let’s talk toppings! You can use any of your favorite fajita toppings here. In fact: the toppings are the only thing that make this vegetarian fajita recipe! Otherwise, all the ingredients are vegan. So you can make this a vegan fajitas recipe with plant-based toppings. Here are our must-have fajitas toppings (what are yours?):

  • Pico de gallo: It adds just the right zing
  • Sour cream: Always. For vegan, substitute Cashew Cream
  • Fresh cilantro: Another must! It’s the perfect contrast to the savory veggies
  • Guacamole: Optional — or use a mashed avocado
  • Cheese: Optional too! You can add shredded cheddar, feta, queso fresco or cotija cheese: but the flavor doesn’t need it! It’s ultra flavorful as is.
Vegetarian fajitas

Sides to serve

These vegetarian fajitas are fantastic on their own: most nights we don’t even make a side to go with them! (Truth.) But here are a few easy ideas for what to serve with fajitas:

More fajitas recipes? Try these Shrimp Fajitas, Vegan Fajitas or Fajita Salad.

Dietary notes

This vegetarian fajita recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free (with corn tortillas).

Frequently asked questions

What else can I use as a substitute for meat in vegetarian fajitas?

There are plenty of delicious options for vegetarian fajitas! Some popular choices include:

Portobello mushrooms: Their meaty texture and umami flavor make them a great substitute for steak.

Tofu or tempeh: These soy-based proteins can be marinated and grilled for a satisfying bite.

Black beans or lentils: These legumes add protein and fiber to your fajitas.

Can I make vegetarian fajitas ahead of time?

Yes! You can chop the vegetables and prepare the seasonings in advance. Store them separately in the refrigerator and cook them just before serving. This makes vegetarian fajitas a great option for meal prepping or entertaining.

Can I grill vegetarian fajitas instead of cooking them on the stovetop?

Absolutely! Grilling fajitas imparts a delicious smoky flavor. Thread vegetables onto skewers or cook them directly on the grill grates over medium heat.

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Vegetarian fajitas

Easy Vegetarian Fajitas

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4.6 from 17 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings
Save Recipe
Print Recipe

Description

Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies. As two cookbook authors, fajitas is something we know will always please a crowd, whether it’s with tortillas or as fajita salad.

Ingredients

  • 3 bell peppers (red, yellow, green)
  • 1 medium red onion
  • 2 portobello mushrooms
  • 4 tablespoons oil, divided
  • 1 ½ teaspoons kosher salt, divided
  • 3 cloves smashed garlic
  • 2 teaspoons cumin
  • 1 each teaspoon chili powder, garlic powder, and smoked paprika
  • ¼ teaspoon black pepper
  • 2 15-ounce cans pinto beans
  • 1 recipe Homemade Fajita Sauce*
  • Small tortillas
  • For the toppings: Sour cream, pico de gallo, fresh cilantro, guacamole (optional), shredded cheese (optional)

Instructions

  1. Broil the veggies: Preheat a broiler. Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Place them in a bowl and toss with 2 tablespoons oil and 1 teaspoon kosher salt. Spread the veggies on a parchment lined sheet pan. Place in the broiler and broil 8 to 10 minutes, stirring halfway through, until softened and blackened on some edges. Then go right to Step 3. 
  2. Cook the beans: Meanwhile in a skillet, whisk together the ingredients for the Homemade Fajita Sauce. Drain and rinse the pinto beans and add them to the skillet. Heat over medium heat and cook until warmed through and the sauce is thickened, about 6 to 8 minutes. Taste and stir in another ¼ teaspoon kosher salt. 
  3. Saute the veggies: Once the veggies are done in the broiler, finish them on the stove by heating the remaining 2 tablespoons oil in a cast iron skillet or large non-stick skillet over medium high heat. Add the broiled veggies, smashed garlic cloves, cumin, chili powder, garlic powder, smoked paprika, and the remaining ½ teaspoon kosher salt. Cook for 5 minutes, stirring occasionally, until the veggies are tender. Remove and discard the garlic cloves before serving.
  4. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  5. Serve: Place bowls of fajita veggies and pinto beans on the table, with tortillas, sour cream, pico de gallo, guacamole, and fresh cilantro. Let each person add their desired toppings and serve. Leftovers store refrigerated for up to 3 days.

Notes

*We highly recommend this homemade fajita sauce! Or you can substitute ½ cup store bought sauce. For the fajita sauce, mix together 3 tablespoons fresh lime juice, 1 tablespoon cumin, 1 to 2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce), 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ cup olive oil.

  • Category: Main DIsh
  • Method: Stovetop
  • Cuisine: Tex Mex
  • Diet: Vegetarian

What to Serve with Fajitas

Here’s what to serve with fajitas to make them a meal! These easy side dishes aren’t to much extra effort,…

Here’s what to serve with fajitas to make them a meal! These easy side dishes aren’t to much extra effort, from chopped salad to bean dip.

What to serve with fajitas

Making homemade fajitas? As two cookbook authors who love to entertain, we’ve put together a list of our favorite side dishes that go with fajitas! Our criteria? These sides should be easy enough that you can concentrate most of your effort on the enchiladas, but also go with Tex Mex and Latin-style flavors while complementing the meal with contrasting ingredients and textures.

With that in mind, here’s our list of what to serve with fajitas! There’s everything from crisp green salads and cilantro rice, or simple chips and guacamole. Or, try our family favorite bean dip that takes only 5 minutes to whip up!

Our top ideas for what to serve with fajitas

Mexican-Style Chopped Salad

What to serve with fajitas? Whip up a crisp green salad! This Mexican-style salad is a chopped salad with Tex Mex flavors: colorful veggies, cilantro lime salad dressing, and tortilla strips. It all combines into a super-flavorful dish that can be served as a side, or dressed up to work as a healthy main dish salad. Top with creamy cilantro dressing or cilantro lime dressing and crispy tortilla strips (or substitute crushed chips).

Cilantro Lime Rice

Add cilantro, lime juice and lime zest to your rice, it catapults it to an entirely different level! The ways to serve it are endless: use it as a side to go with tacos, burrito bowls, enchiladas, grilled shrimp skewers, and more. It’s incredibly versatile, and we find ourselves making it often. Really, any meal is better with a little cilantro lime rice!

Simple Guacamole

Of course, one of the easiest fajita side dishes is guacamole and chips! Guacamole is like potato salad and coleslaw: everyone has their family favorite recipe. And this simple guacamole is ours. It’s a home run every time! When we serve it, a chorus of “Wow’s” fill the room. What makes it so great? It’s classic and has the perfect balanced flavor: perfectly savory, creamy, and tangy. For a dinner party, serve with Homemade Tortilla Chips warm from the oven.

Cucumber, Tomato & Avocado Salad

Here's another great side to serve with fajitas: cucumber tomato avocado salad! This one is all about the ingredients: ripe and juicy tomatoes, cool cucumbers, and creamy avocado. They’re mixed with lime juice and cilantro for a tangy pop that perfectly accentuates their flavors. This one is great as a side dish for any meal; it specifically jives well with Latin-style flavors with the lime and cilantro. 

5-Minute Bean Dip

It’s not superlative when we say this bean dip might be the very easiest recipe we’ve ever created. Beans, salsa, and cheese come together into the creamiest, gooiest piping hot mess. Dunk in crunchy chips and it tastes remarkably like the queso from your favorite Mexican joint. With just 3 ingredients, the flavor is more irresistibly complex than you’d imagine. But to really understand the magic here: you’ve got to taste it.

Mexican-Style Slaw

Another idea of what to serve with fajitas...Mexican-style slaw! It has no mayo, and instead focuses on fresh flavors: crunchy cabbage, red onion, cilantro, and cumin. It’s got both cumin seed and ground cumin for a double hit of flavor.

Homemade Refried Beans

The best refried beans? Homemade refried beans! The flavor and texture are loads better than the canned ones you can find at the store. (At least, the brands we’ve tried!) So when we have time, we love making refried beans at home. It’s seriously simple. Or, open up a can of your favorite refried beans and add a little cumin, garlic powder, and chili powder: even easier!

Also try: Easy Instant Pot Refried Beans, Refried Black Beans, or Instant Pot Pinto Beans

Corn Salad

This Mexican-style will absolutely blow your mind. The smoky flavor in each bite makes it impossible not to take another bite! The flavors here are reminiscent of Mexican street corn: a creamy sauce flavored with mayo, lime, chili powder and cumin. Mix in a few colorful veggies and a bit of feta cheese if you’d like, and you’ve got a sweet savory salad that’s bursting with summer flavor. Make it with grilled corn, or it also works with canned or frozen (or, try to find frozen fire roasted).

Black Beans and Rice

Here’s how to make an easy rendition of black beans and rice! This classic Latin-style side dish is perfect for serving with fajitas. You've got black beans, jumbled with rice and green bell pepper, and seasoned with cumin, lime and cilantro.

Elote (Mexican Grilled Corn)

Elote is the perfect side dish, if you ask us. One bite of this irresistible Mexican grilled corn and you’ll be a believer: it’s sweet, smoky, savory, creamy, and tangy: all at once. It’s charred perfection and slathered in a creamy spiced sauce with cheese crumbles. (Of course, it’s best on the street in Mexico!). Serve it with fajitas, shrimp tacos, grilled fish, or a good old burger.

Chips and Fresh Salsa

Last but not least in what to serve with fajitas: good old chips and salsa! Grab your favorite store-bought red salsa, unless you have time and ripe tomatoes. If so, try our best homemade salsa recipe: fresh garden tomatoes, cilantro, and lots of lime. For a next level experience, make it with warm Homemade Tortilla Chips.

Black Bean and Corn Salad

Last up and one of our favorite sides to serve with fajitas, this black bean and corn salad! It comes together in no time, no chopping required! It’s a quick way to get fresh food on the table. It’s zingy and refreshing, with a burst of sweetness from corn and zingy lime.

Some top fajitas recipes

Of course, we couldn’t leave you without our favorite fajitas recipes. If you don’t have a go to yet, here are the recipes in our regular rotation:

  • Our Shrimp Fajitas are the ideal 30 minute meal: full of irresistible flavor that everyone loves!
  • These Vegetarian Fajitas are full of big flavor and beautiful colorful veggies, pleasing veggie lovers and meat lovers alike.
  • These Fajita Veggies are the best combo to use with any protein!
  • These Vegan Fajitas make big flavor out of vegetables.
  • This Fajita Sauce recipe works for beans, chicken, steak or shrimp!
  • Fajita Salad is one of our favorite ways to serve fajita fixings over greens.

Frequently asked questions

What are some classic side dishes for fajitas?

Rice and beans: A staple in Mexican cuisine, black beans and rice provide a hearty and flavorful accompaniment to fajitas.
Guacamole: This creamy avocado dip is a must-have for any fajita night.
Salsa: Whether it’s mild, medium, or hot, salsa adds a zesty kick to your meal.
Elote (Mexican street corn): Grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and lime juice.

What drinks pair well with fajitas?

Margaritas: This classic margarita recipe is a perfect match for fajitas, or our 25 top margarita recipes.
Mexican beer: Corona, Modelo, or Pacifico are refreshing options to enjoy with your meal.
Jarritos: These fruity Mexican sodas come in various flavors and are a fun and festive choice.
Agua fresca: This refreshing beverage is made with blended fruit, water, and a touch of sugar.

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What to serve with fajitas

Sides for Fajitas: Chopped Salad & More!

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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
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Description

This Tex Mex chopped salad is the best easy side dish for fajitas! It’s topped with savory cilantro lime dressing and crunchy tortilla strips.

Ingredients

Instructions

  1. If using, make the Crispy Tortilla Strips. Or use crushed tortilla chips. 
  2. Make the dressing: Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), or Taco Salad Dressing (simplest).
  3. Chop the vegetables: Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
  4. Serve: Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
  • Category: Side dish
  • Method: Raw
  • Cuisine: Tex Mex
  • Diet: Vegetarian

More sides to go with…

We love helping you find great recipes to pair with main dishes! Here are a few more side dish collections:

Fajita Steak Pinwheels

Fajita steak pinwheels, grilled and ready to eat.

Steak pinwheels are so fun, easy and freakin’ delicious that I just can’t stop making them. There are so many…

The post Fajita Steak Pinwheels appeared first on Over The Fire Cooking.

Fajita steak pinwheels, grilled and ready to eat.

Steak pinwheels are so fun, easy and freakin’ delicious that I just can’t stop making them. There are so many flavor bomb options out there! These fajita steak pinwheels are a new spin on our classic grilled steak pinwheels, since they add fajita vegetables and shrimp on top of the steak.

Fajita steak pinwheels, grilled and ready to eat.

The key to making fajita steak pinwheels is flattening out the skirt steak before you start rolling it. The thinner you can make the steak, the easier it will roll and the better the steak fajita pinwheels will stay together. 

Table of Contents

Why You’ll Love Fajita Steak Pinwheels

You know that feeling you get when you’re at a restaurant, you order steak fajitas, and they bring out that sizzling cast iron skillet? Everything smells, looks and tastes just incredible. These fajita steak pinwheels are all that, and the pride of knowing these are homemade. Also, the butter we’ll make in this recipe is out of this world. 

For more pinwheels, check out Spanish Garlic Steak Pinwheels, Italian Beef Pinwheels and Green Chili Salmon Pinwheels.

Fajita Steak Pinwheels Ingredients

  • Steak: The star of the show. We’ll use 2-3 whole skirt steaks, seasoned with my Jalapeno Lime Pilsner Rub, slices of Monterey Jack cheese and lime juice. 
  • Fajita Vegetables: We’re going especially classic here for fajita steak pinwheels, with sautéed onions and bell peppers seasoned with Jalapeno Lime Pilsner Rub. 
  • Shrimp: Who doesn’t love a good surf and turf? We’ll flavor our peeled and deveined shrimp with sliced jalapenos and yes, more Jalapeno Lime Pilsner Rub. 
  • Butter: Ah, the spicy butter. Chopped cilantro, jalapeno paste, my FYR RED Hot Sauce and kosher salt are a great way to take butter to the next level. 

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Easy Roasted Tomato Salsa

I don’t know about you, but a homemade fajitas recipe doesn’t feel complete to me without a bowl of chips and salsa.

To make this easy roasted tomato salsa, cut 2 pounds of Roma tomatoes lengthwise, then put them on a foil-lined baking sheet skin side down with 1 onion (peeled and halved), 1 jalapeno (halved lengthwise, ribs and seeds removed if you don’t want it too spicy) and 4 unpeeled garlic cloves. Then, turn on your oven’s broiler and broil all the veggies for 6-8 minutes.

To finish the salsa, process all the roasted ingredients in a blender with 1 tablespoon of lime juice, 1/2 cup of fresh cilantro and kosher salt to taste. Serve with your favorite tortilla chips. 

How to Make Fajita Steak Pinwheels

Get your senses ready for some sizzling steak fajitas — but even better. 

Cooking the Fajita Vegetables

Preheat your grill for a two-zone cooking at high heat (around 400 degrees Fahrenheit). Then, place a cast iron skillet over the hot coals and add some olive oil or beef tallow. Sauté your bell peppers and onions with 1.5 tablespoons of Jalapeno Lime Pilsner Rub for 5-7 minutes until softened. Once the fajita vegetables are done, pull them off the grill to cool for 5 minutes.

Fajita vegetables in a cast iron skillet and flattening skirt steak for pinwheels.

Making the Steak Pinwheels

First, lay one of your 2-3 skirt steaks out on a cutting board, slice them in half and cover with parchment paper or a sheet of plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than 1/2 inch thick. Then, slather the surface area of your steak with beef tallow and season both sides with 1/4 cup of my Jalapeno Lime Pilsner Rub. Next, add a layer of sliced Monterey Jack cheese, followed by your sautéed veggies.

Preparing the steak pinwheels with cheese and fajita vegetables.

Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher’s twine and slice between them to make two separate pinwheels. Repeat this process with the rest of the skirt steak for all of the pinwheels.

Grilling the Pinwheels

Add your pinwheels to the hot side of the grill. Then sear each side for 1 minute per side, or until they have developed a nice crust. Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill. Cook until they reach 125 degrees F internal temperature (about 10-15 minutes more). When the steaks are done, pull them off the grill and let rest for 10 minutes. 

Grilling the fajita steak pinwheels.

Cooking the Shrimp

For the shrimp, place a cast iron skillet on the medium-high heat side of the grill with a little beef tallow. In a large bowl, season your shrimp with 2.5 tablespoons of my Jalapeno Lime Pilsner Rub and 1.5 tablespoons of sliced jalapenos, then add to the skillet. Cook for 4-5 minutes until the shrimp are no longer translucent but an opaque white. 

Cooking the shrimp in a skillet on the grill.

Serving the Fajita Steak Pinwheels

Finally, place the cooked shrimp on top of your pinwheels. Mix together 1 cup of melted butter, 2.5 tablespoons of chopped cilantro, 1 tablespoon of jalapeño paste and 1 tablespoon of my FYR Red Hot Sauce for your spicy butter and garnish over everything. Serve and enjoy!

Topping the fajita steak pinwheels with shrimp and getting ready to eat.

What to Serve with Fajita Steak Pinwheels

​Basically anything that goes with steak fajitas goes with fajita steak pinwheels! Think arroz rojo (Mexican rice) or even a corn salsa if you’re feeling fancy. 

Leftovers and Reheating

If you have any leftover fajita steak pinwheels, wrap them up tightly in aluminum foil. Then, place them in an airtight container in the fridge for 3-4 days. When it’s time to reheat, open the aluminum foil and add a little beef tallow to keep the meat moist while warming over the grill or in a 250-degree oven for 10-12 minutes.

For More Pinwheels

FAQs

How do I adjust the spice level? 

There are plenty of ways you can adjust the spice level up or down in this fajita steak pinwheels recipe. You can change the amount of sliced jalapeños in the shrimp, or play with how much jalapeño paste and FYR Red Hot Sauce you want in the spicy butter. 

I can’t find skirt steak. Can I use other cuts of beef? 

Sure! Flank steak is a solid option for fajita steak pinwheels. Just make sure you butterfly it and pound it to that 1/2 inch thickness so it’s easy to roll into flank steak pinwheels.

What are some other cheese options for these pinwheels? 

​I love a good pepper jack cheese for these fajita steak pinwheels, or you could even use slices of provolone cheese if you want something milder. 

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Fajita steak pinwheels, grilled and ready to eat.
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Fajita Steak Pinwheels

Fajita steak pinwheels are a fun, easy take on surf and turf that make for real crowd pleaser. The spicy butter is out of this world!
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 3723kcal
Author Derek Wolf

Ingredients

Steak:

Veggies:

Shrimp:

Spicy Butter:

  • 1 cup Melted Butter unsalted
  • 2.5 tbsp Chopped Cilantro
  • 1 tbsp Jalapeno Paste
  • 1 tbsp FYR RED Hot Sauce
  • Kosher Salt to taste

Instructions

  • Preheat your grill for a two zone high heat temperature (around 400F).
  • Add a cast iron skillet over the hot coals with oil. Add your bell peppers and onions with some Jalapeno Lime Pilsner Rub to saute for 5-7 minutes until softened. Pull off once done to cool for 5 minutes.
  • Lay your skirt steak out on a cutting board, slice it in half and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick.
  • Slather your steak with beef tallow and season both sides with my Jalapeno Lime Pilsner Rub. Next, add a layer of sliced jack cheese followed by your sauteed veggies.
  • Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels. Repeat this with the rest of the skirt steak for all of the pinwheels.
  • Add your pinwheels to the hot side of the grill to sear each side for 1 minute per side or until they have developed a nice crust.
  • Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 125F internal (about 10-15 minutes more).
  • When the steaks are done, pull them off and let rest for 10 minutes.
  • Add a cast iron to medium high heat with a little beef tallow.
  • Season your shrimp with my Jalapeno Lime Pilsner Rub, sliced jalapenos and add to the skillet.
  • Cook for 4-5 minutes until the shrimp are no longer translucent but an opaque white.
  • Serve the pinwheels with the shrimp on top. Mix together your Spicy Butter and garnish over everything. Serve and enjoy!

Notes

Easy Roasted Tomato Salsa
I don’t know about you, but a homemade fajitas recipe doesn’t feel complete to me without a bowl of chips and salsa. To make this easy roasted tomato salsa, cut 2 pounds of Roma tomatoes lengthwise, then put them on a foil-lined baking sheet skin side down with 1 onion (peeled and halved), 1 jalapeno (halved lengthwise, ribs and seeds removed if you don’t want it too spicy) and 4 unpeeled garlic cloves. Then, turn on your oven’s broiler and broil all the veggies for 6-8 minutes. To finish the salsa, process all the roasted ingredients in a blender with 1 tablespoon of lime juice, 1/2 cup of fresh cilantro and kosher salt to taste. Serve with your favorite tortilla chips. 

Nutrition

Calories: 3723kcal | Carbohydrates: 106g | Protein: 302g | Fat: 246g | Saturated Fat: 140g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 72g | Trans Fat: 10g | Cholesterol: 2023mg | Sodium: 3181mg | Potassium: 5883mg | Fiber: 26g | Sugar: 40g | Vitamin A: 22205IU | Vitamin C: 751mg | Calcium: 1136mg | Iron: 32mg

The post Fajita Steak Pinwheels appeared first on Over The Fire Cooking.