Spice Blends and Seasonings
- Antonio's Italian Spice Blend Seasoning
- Border Bandito's Salsa Spice Blend
- Cattlemen's Choice Beef Sauce Spice Blend
- Championship Chili Spice Blend
- Garden Harvest Special Blend
- Gold Coast Garlic Shake Spice Blend
- Mesa Flats Enchilada Spice Blend Seasoning
- Prairie Fire Chipotle Pepper Blend
- Red River Fajita Spice Blend
- Sizzlin Sunset Cajun Spice Blend Seasoning
- Smokey Canyon Mesquite Grille Seasoning
- Tumbleweed Taco Spice Blend
Westport Spice Red River Fajita Spice Blend Recipes.
A delicious and simple recipe for sizzlin' chicken fajitas on the grill, seasoned with Red River Fajita Spice Blend.
4 large (1.5 pounds) Boneless skinless chicken breast halves
2 tablespoons Fresh squeezed lime juice
3 teaspoons Red River Fajita Spice Blend
1 large, cut into large bite-size pieces Red onion
1 large, cut into large bite-size pieces Green bell pepper
2 medium, cut into ¼ inch slices Zucchini squash
Arrange chicken in a small dish and squeeze lime juice over it.
Sprinkle 2 teaspoons of the Red River Fajita Spice Blend over the chicken.
While the chicken is marinating, prepare coals for the grill.
Lightly brush oil over the grill rack.
When the coals are white-hot, place the chicken, cut side up, on the grill rack and cook for 5 minutes.
Discard the marinade, flip the chicken over and cook for another 5 minutes or until no pinkness remains at the thickest part when checked with a knife.
Remove the chicken and cut into thin strips.
Place the vegetables into a lightly oiled grill basket and set the basket over the coals.
Cook the vegetables for 2 minutes, then toss.
Add the chicken strips, toss, and cook for an additional 2 minutes or until the vegetables are crisp-tender.
Sprinkle the remaining Red River Fajita Spice Blend over the top and serve on warmed platters.
This is a delicious recipe for deluxe fajita nachos, made with cooked chicken, fajita spice blend, tortilla chips, jalapeno peppers, cheese, tomato, olives, green onions, and salsa.
2.5 cups Cooked and shredded boneless skinless chicken breast
0.25 cup Red River Fajita Spice Blend
0.25 cup Water
8 ounces Tortilla chips
1 4 ounce can Sliced jalapeno peppers
1 cup Shredded Cheddar cheese
1 cup Shredded Monterey Jack cheese
1 large Tomato
1 2.25 ounce can Sliced pitted ripe olives
2 Green onions
As desired Prepared salsa
In a 10 inch nonstick skillet over medium heat, add cooked chicken, Red River Fajita Spice Blend and water.
Bring to a gentle boil, lower heat and simmer 2 minutes or until liquid is evaporated, stirring often.
Arrange tortilla chips evenly over a large shallow broiler proof pan.
Top with chicken, jalapeno pepper, Cheddar and Monterey Jack cheese.
Place under broiler until cheese melted.
Sprinkle tomato, olives and onions over top.
Add salsa as desired.