Westport Spice & Trading Co.

Westport Spice Red River Fajita Spice Blend Recipes.

  • Sizzlin' Chicken Fajita Grille Platter

    Red River Fajita Spice Blend

    A delicious and simple recipe for sizzlin' chicken fajitas on the grill, seasoned with Red River Fajita Spice Blend.

    Serves: 4


    • 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.

  • Deluxe Fajita Nachos

    Red River Fajita Spice Blend

    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.

    Serves: 4


    • 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.

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