How many calories are in the steak fajitas at Chili's?

Chili's Grilled Steak Fajitas (1 Serving) contains 25g total carbs, 22g net carbs, 35g fat, 61g protein, and 650 calories .

What cut of tough meat is popular with marinades and fajitas?

You can use either skirt steak or flank steak for fajitas. Although the two cuts come from different parts of the cow, both skirt and flank steak soak up marinades well, cook quickly, and, when sliced thinly against the grain, taste tender and flavorful.

Are steak fajitas good for you?

Are fajitas at Mexican restaurants healthy? They are one of the healthier items on the menu , basically grilled meat with veggies (onions and peppers) and seasoning. The bad part is in the Tortilla's, rice, and refried beans that usually come with it.

Are restaurant fajitas healthy?

Fajitas: Fajitas come with sautéed veggies and meat which you can portion into your choice of shell. Keep this dish on the lighter side by avoiding the sour cream and refried beans that come on the side. They are high in calories and unhealthy fats .

What cut of meat do Mexican restaurants use for fajitas?

The question of “what is a fajita” would usually be referred to as sliced skirt steak , the cut of beef first used in the dish. In restaurants, the meat is usually cooked with onions and bell peppers and toppings that are served on the side.

What is Mexican fajita meat called?

In northern Mexico, fajitas are typically made with a cut of beef called arrachera , which is similar to skirt steak. The meat is marinated in a mixture of lime juice, garlic, and spices, and grilled over an open flame.

Should you cut steak before cooking fajitas?

Cut the steak for your fajitas against the grain If you want tender bites of steak in your fajita, or pretty much anytime you cook the tougher, more affordable cuts like hanger and skirt steak that fajitas use, you want to slice your meat against the grain.

How many calories are in chili's fajitas?

There are 1120 calories in 1 serving of Chili's Fajitas - Grilled Chicken.

How many calories are in a plate of steak fajitas?

Taco Maker Nutrition Facts For a Serving Size of 1 meal How many calories are in Steak Fajita Dinner? Amount of calories in Steak Fajita Dinner: Calories 840 Calories from Fat 396 (47.1%) % Daily Value * How much fat is in Steak Fajita Dinner? Amount of fat in Steak Fajita Dinner: Total Fat 44g - 13 more rows

How many calories are in Chili's fajitas tortillas?

Chili's Fajitas 3 Flour Tortillas (1 serving) contains 39g total carbs, 37g net carbs, 9g fat, 6g protein, and 260 calories .

How many calories in a serving of steak fajitas?

470 Calories Fat 26 g Carbs 15 g Fiber 3 g Protein 44 g

Steak Fajita Chili Recipe - (One Pot Gluten Free) Spicy Mexican Recipe (2024)

This steak fajita chili recipe is brimming over with chunks of fork tender beef and fajita style vegetables in a rich, spicy chili base. The whole recipe is made on the stove top to coax out the flavors that only one pot mealsmade in layers can deliver.

There is nothing quite like the look or feel of fresh fajitas sizzling on a platter in a Mexican restaurant. Today’s recipe for steak fajita chili brings the taste of fajitas to the stove top in the form of another Mexican favorite – spicy chili con carne.

The cold weather always gives me a yen for chili. And since my daughter is arriving this week for a visit and her favorite meal is Mexican fajitas, I decided to mix the two dishes in one as a treat for her.

I love to put together meals that cook entirely in one pot. They are loaded with flavor and clean up could not be easier. (See my tips for one pot cooking here.)

For another twist on fajitas, be sure to check out my oven baked chicken fajitas. They have all the flavor but without the sizzle platter!

Making a pot of Steak Fajita Chili

The base of this delicious chili comes from the best ingredients of Mexican fajitas – colorful sweet peppers, jalapeño peppers, red onions, garlic and sirloin steak.

Start by heating the olive oil in a large Dutch oven over medium high heat and cooking the steak pieces until they are browned on all sides. Once they are nicely browned, remove them to a plate and keep warm.

Add the diced sweet peppers, jalapeño, onions and garlic to the pot, being sure to scrape up the bottom crusty bits which will help to flavor the sauce. Cook until the vegetables are starting to get tender, about 4 minutes.

Now it’s time to add the chili fillings. I used black beans, diced tomatoes, tomato juice and some chili powder, cumin and fresh oregano as well as sea salt and cracked black pepper. Give everything a good stir to mix it all up well.

Return the browned sirloin steak cubes to the pot and bring the mixture to a boil. Then reduce the heat and simmer for at least 30 minutes. The more you cook the chili, the thicker it will get and the better the flavor will become. (I love the flavor of chili the next day!)

Serving this delicious gluten free Mexican recipe

It’s time to get creative when we serve this chili. I want to deliver the taste of both fajitas and chili to the toppings as well as to the recipe itself.

Spoon the chili into bowls and add your favorite toppings. I like to use a variety of toppings for this tasty Mexican recipe.

You can use your favorite toppings but some of mine are those that are often uses with both fajitas or chili recipes:

Avocado, diced
Tomato, diced
Lime wedges for juicing
Blue Tortilla chips for dipping
Fresh Cilantro, chopped for garnish
Sour cream or Greek Yogurt for garnish
Mexican cheese – just because!
Sliced sweet peppers

Tasting a bowl of this Steak Fajita chili.

Every mouthful of this delicious chile is just bursting with Mexican flavor. The beef is fork tender and the sauce and beans give everything a delicious hearty flavor.

This chili also makes a great topping for hot dogs to turn them into the best tasting chili dogs. Or think outside the box and turn normal baked potatoes into a meal by itself by spooning the chili over them.

This steak fajita chili has all of the flavors of a sizzle platter of fajitas heaped with your favorite toppings for a great chili experience. It has become one of our favorite chile recipes.

The next time the cold winter weather rears its ugly head, warm up with a big bowl of this delicious steak fajita chili. You won’t know which Mexican meal you are having and you won’t care one darn bit. Warm up!I also like to serve this chili with crusty bread. The sauce is so amazing, it’s nice to have something to soak up every last drop! This recipe serves four hearty bowls of chili, each with about 555 calories (chili only – toppings are extra.)

If you love Mexican recipes, be sure to check out my spicy Mexican rice and sour cream chicken enchiladas. They are super tasty!

Yield: 4

Steak Fajita Chili

This steak fajita chili has all of the flavors of a platter of fajitas but is served in a bowl with toppings for a great chili experience.

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Ingredients

16 oz steak, cut into bite sized pieces. (use a good cut like sirloin or rib eye for the most tender chili)
2 tbsp extra Olive oil
1 yellow peppers, diced
1 red peppers, diced
1 yellow onion, diced
1 jalapeño pepper, diced
2 14 oz cans black beans, rinsed and drained
2 14 oz cans of diced tomatoes
1 11.5 can of tomato juice
2 tbsp Mexican chili powder
2 tsp cumin
2 garlic cloves, finely minced
1 tsp fresh oregano
Sea Salt & cracked black Pepper, to taste
Toppings -use your favorite toppings. Some of mine are:
Avocado, diced
Tomato, diced
Lime wedges for juicing
Tortilla chips for dipping
Fresh Cilantro, chopped
Greek Yogurt or Sour cream
Mexican cheese

Instructions

Add the oil to a large Dutch oven over medium high heat. Cook the steak pieces until they are nicely browned on all sides - about 6 minutes. Remove and keep warm.

Add the sweet peppers, jalapenos and ontons to the pot, scraping up the bottom crusty bits. Cook until the vegetables are starting to get tender, about 4 minutes.

Stir in the black beans, diced tomatoes, tomato juice, spices and herbs. Stir the reserved steak back to the pot, bring the mixture to a boil, then reduce the heat and simmer for 30 minutes until the chili starts to thicken. The longer you cook the chili, the more it will thicken.

Spoon the chili into bowls and top with your favorite toppings. It also makes a great topping for hot dogs or baked potatoes.

Notes

The calorie counts are for the chili only. Toppings are extra.

Nutrition Information:

Amount Per Serving:Calories: 555.7Total Fat: 20.2gSaturated Fat: 7.0gUnsaturated Fat: 2.5gCholesterol: 76.0mgSodium: 458.2mgCarbohydrates: 55.3gFiber: 17.2gSugar: 11.0gProtein: 39.5g

Fat	26 g
Carbs	15 g
Fiber	3 g
Protein	44 g