Fun Day Fajita Bar With Southwestern Pork Onion And Bell Peppers Recipes

FUN-DAY FAJITA BAR WITH SOUTHWESTERN PORK, ONION, AND BELL PEPPERS

Steps:

• Wash and dry all produce. Halve and peel onion. Thinly slice one half; finely dice other half until you have ¼ cup diced onion. Quarter tomatoes. Zest lime until you have 1 tsp zest, then cut into halves. Core and seed bell peppers, then thinly slice. Chop cilantro.
• In a small bowl, toss together diced onion, tomatoes, lime zest, a squeeze of lime juice, and half the cilantro. Season with salt and pepper. Set aside until meal is ready. TIP: If you don't have a microwave to use in step 5, now is a good time to preheat your oven to 425 degrees.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell peppers. Cook until softened and slightly blistered, 4-5 minutes, tossing occasionally. Season with salt and pepper.
• Cut pork into thin strips, slicing against the grain. Season with salt and pepper. When veggies are done, remove from pan and set aside. Heat another large drizzle of oil in same pan over medium-high heat. Add as much pork as will fit without crowding (you may need to work in batches). Cook, tossing occasionally, until browned all over and nearly cooked through, 3-4 minutes per batch.
• Return veggies and all pork to pan along with Southwest spice and a squeeze of lime juice. Cook, tossing, until pork is no longer pink in center, 2-3 minutes. Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.
• When everything is ready, set up a station for the fajitas: place salsa, filling, tortillas, sour cream, cheddar, and remaining cilantro in individual plates or bowls and invite everyone to assemble their own fajitas.

TEX-MEX PORK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
• Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
• Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
• Copyright 2016 Television Food Network, G.P. All rights reserved.