Chili's Fajita Trio

Name: Chili's Fajita Trio (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/2 cup Fresh Orange Juice; 1/4 cup Fresh Lime Juice; 2 tbsp Olive Oil; 1 tbsp Ancho Chile Paste; 1 tbsp Apple Cider Vinegar; 2 cloves Garlic-minced; 1 tsp Smoked Paprika; 1/2 tsp Cumin; 1/4 tsp Salt; 1/4 tsp Black Pepper; 1 lb Filet Mignon-sliced thinly; 1 lb Organic Chicken Breast-sliced; 1 lb U-15 Shrimp-peeled and deveined; 1 Red Bell Pepper-sliced; 1 Yellow Bell Pepper-sliced; 1 Purple Onion-sliced; 1 Poblano Pepper-sliced; 8 Handmade Flour Tortillas; 1/2 cup Artisanal Guacamole; 1/2 cup Roasted Tomato Salsa; 1/4 cup Queso Fresco-crumbled; 1/4 cup Pickled Red Onions

⏱1h 30m

👥4

🔥900 cal

Hard

🍽️Mexican

An exquisite fajita experience featuring high-quality cuts of meat, a complex marinade, and artisanal accompaniments.

1/2 cup Fresh Orange Juice

1/4 cup Fresh Lime Juice

2 tbsp Olive Oil

1 tbsp Ancho Chile Paste

1 tbsp Apple Cider Vinegar

See all 22 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥900 cal

Hard

🍽️Mexican

An exquisite fajita experience featuring high-quality cuts of meat, a complex marinade, and artisanal accompaniments.

#Mexican #Dinner #Gourmet #Date Night

Instructions

Combine all Citrus-Chile Marinade ingredients in a bowl and whisk well.
Marinate Filet Mignon in marinade for at least 2 hours.
Marinate Chicken in marinade for at least 2 hours.
Marinate Shrimp in marinade for at least 30 minutes.
Heat a cast iron skillet or grill pan over high heat.
Sear Filet Mignon quickly, about 2-3 minutes per side for medium-rare.
Cook Chicken until browned and cooked through, about 5-7 minutes.
Cook Shrimp until pink and opaque, about 2-3 minutes.
Grill Vegetables until slightly charred and tender-crisp, about 7-10 minutes.
Warm Tortillas on a dry skillet or over an open flame.
Serve Filet Mignon, Chicken, Shrimp, and Vegetables with Tortillas and Accompaniments.

Ingredients

1/2 cup 120 mL Fresh Orange Juice
1/4 cup 60 mL Fresh Lime Juice
2 tbsp 30 mL Olive Oil
1 tbsp 15 mL Ancho Chile Paste
1 tbsp 15 mL Apple Cider Vinegar
2 cloves 2 Garlic-minced
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black Pepper
1 lb 450 g Filet Mignon-sliced thinly
1 lb 450 g Organic Chicken Breast-sliced
1 lb 450 g U-15 Shrimp-peeled and deveined
1 1 Red Bell Pepper-sliced
1 1 Yellow Bell Pepper-sliced
1 1 Purple Onion-sliced
1 1 Poblano Pepper-sliced
8 8 Handmade Flour Tortillas
1/2 cup 120 mL Artisanal Guacamole
1/2 cup 120 mL Roasted Tomato Salsa
1/4 cup 60 mL Queso Fresco-crumbled
1/4 cup 60 mL Pickled Red Onions

Equipment

Cast Iron Skillet or Grill Pan
Mixing Bowls
Cutting Board
Knife

Instructions

Combine all Citrus-Chile Marinade ingredients in a bowl and whisk well.
Marinate Filet Mignon in marinade for at least 2 hours.
Marinate Chicken in marinade for at least 2 hours.
Marinate Shrimp in marinade for at least 30 minutes.
Heat a cast iron skillet or grill pan over high heat.
Sear Filet Mignon quickly, about 2-3 minutes per side for medium-rare.
Cook Chicken until browned and cooked through, about 5-7 minutes.
Cook Shrimp until pink and opaque, about 2-3 minutes.
Grill Vegetables until slightly charred and tender-crisp, about 7-10 minutes.
Warm Tortillas on a dry skillet or over an open flame.
Serve Filet Mignon, Chicken, Shrimp, and Vegetables with Tortillas and Accompaniments.

Nutrition per serving

Calories 900

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Chili's Fajita Trio

Chili's Fajita Trio

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