Tuesday, January 27, 2009

Festive Fajitas ™

Fajita in Spanish means "sash". It referred to skirt steak that was often used.

This fajita recipe is very quick, easy and inexpensive to make. You can even make this with chicken, shrimp or portabella mushrooms.


Fajitas:

1 8- 10 oz steak (New York strip or Rib Eye)
1 large onion (sliced)
1- 2 T oil (olive or canola)
1 large bell pepper (sliced)
1 lime (zested and juiced)
1/4 tsp pepper

1/8 tsp salt (optional)
1 clove garlic (crushed and diced)
2 T
Worcestershire sauce
6 flour tortillas


Toppings:

1- 1 1/2 c shredded lettuce
1- 1 1/2 c cup chopped tomatoes
1 c sour cream
1 cup re fried beans
1 c guacamole (I use prepared)
1-1 1/2 c salsa
1 1/2c shredded cheese


Cut meat (mushrooms) into strips and put into container. If using shrimp remove tails.

In small mixing bowl combine lime zest, lime juice,
Worcestershire Sauce, garlic, salt, pepper, red pepper flakes. Pour over meat to marinate for several hours or overnight.

Heat skillet or grill pan on medium high heat. Add oil.

Add meat and cook for 6 -10 minutes. Add onions and peppers. Cook for another 3-4 minutes or until done. For shrimp fajitas: cook shrimp for 3 minutes. Add pepper and onions, cook for another 3-4 minutes. For vegetarian: cook mushrooms, onions, peppers together for 4-5 minutes.

Transfer meat onions and pepper to serving dish.

Heat tortillas in microwave for 30-40 seconds. You can also heat tortillas by warming them on the grill pan for 30-40 seconds.

To assemble fajitas: smear a spoonful of refried beans on a tortilla. Add some of the meat pepper and onions. Top with your favorite fixings. Roll to secure filling and enjoy.

Serves 2: 3 fajitas each.















Easy Enchillada Bake ™

This recipe will be a major hit at your house. It's perfect for any get together or to warm up those chilly nights.

6 flour tortillas (large or burrito size)
1 - 2 cans condensed cream soup (cream of chicken)
1 - 1 1/2 lbs ground meat
1 large onion (chopped)
1 jar picante sauce (16 oz)
1 4 oz can green chilies (mild or medium)
1/4 tsp: black pepper (to taste)

1/8 tsp each: salt, crushed red pepper flakes
2 - 3 c. shredded cheese (I use a Mexican blend)
Cooking spray

Preheat oven to 350 degrees.

Lightly grease baking pan with cooking spray.

In large saute pan brown ground meat, onions for 8 - 10 min. Drain meat & onions to remove excess fat.

In mixing bowl combine meat mixture, soup, picante sauce, chilies and seasonings.

In baking pan, place 3 of the tortillas. Make sure they are over lapping each other.

Spread 1/2 of meat mixture evenly over tortillas. Top with 1/2 (2 c) of the shredded cheese. Layer the remaining tortillas over meat and cheese. Repeat above process with remaining meat and cheese.

Bake for 1 hour or until done.

Makes 10 servings.



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