Rachel Rays Fajita Chilaquiles Casserole Recipes

MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE

Steps:

• Combine marinade ingredients in a shallow dish. Turn flank steak in marinade and let stand 15 minutes. The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors. The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds.
• Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes.
• Heat a grill pan to high heat and sear the flank steak 4 minutes on each side. Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally.
• Heat a medium nonstick skillet over high heat. Blister tortillas 30 seconds on each side and stack them on a plate. Loosely wrap tortillas with foil and place them on the dinner table. Add oil to hot pan and sear sliced peppers and onions for fajitas. Season peppers and onions with salt and pepper. Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes. Transfer to a platter and cover with loose foil to keep hot. Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes. Add black beans and spices to the pan and heat through for another 1 to 2 minutes. Transfer beans to a serving dish. Top beans with cilantro and scallions.
• Remove meat from grill pan and let it rest 5 minutes for juices to distribute. Transfer peppers and onions to grill to get the sizzle effect going. Slice meat very thin on an angle against the grain. Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack. Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans.

CHILAQUILES

Steps:

• Preheat oven to 425 degrees F.
• Gather your ingredients.
• Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.
• Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.
• Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.
• To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
• Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.
• Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.
• Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.
• Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.
• Serve the chilaquiles from the pan.

FAJITA CHILAQUILES CASSEROLE

Steps:

• Pre-heat oven to 400ºF.
• On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides.
• In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, oregano, salt and pepper. Toss your meat of choice with the spice mixture and reserve.
• Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes. Add the bottle of beer to the pan and cook to reduce, 3-4 minutes.
• While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the peppers, onions and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs, salt and pepper to the pan, toss to combine and reserve.
• When everything is ready, toss the meat, pepper and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.

RACHEL RAY'S FAJITA CHILAQUILES CASSEROLE

Steps:

• Preheat oven to 400ºF. Marinate chicken in dry herbs, beer, ¼ cup olive oil, ¼ cup water and juice of a lime. On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides. In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, oregano, salt and pepper. Toss your meat of choice with the spice mixture and reserve. Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes. Add the bottle of beer to the pan and cook to reduce, 3-4 minutes. While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the peppers, onions, mushrooms and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs, salt and pepper to the pan, toss to combine and reserve. When everything is ready, toss the meat, pepper and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.

TYLER FLORENCE'S ULTIMATE FAJITAS WITH RACHAEL RAY'S GUACAMOLE

Steps:

• Mojo Marinade: In an immersion blender, add first 8 ingredients and puree the marinade. Transfer to a re-sealable plastic bag and add steak. Seal and shake to coat. Refrigerate the beef for 2 to 4 hours, but no more than 4 hours.
• To cook: Preheat a rigged grill or (for better flavor) your outdoor grill on high heat.Lightly drain marinade from beef and Season to taste with additional salt and pepper. Lightly oil grill and grill each steak 4 minutes on each side. Transfer to cutting board and let rest. May need to cook in batches.
• While meat is resting preheat large skillet on med-high heat, add olive, onion, peppers and lime juice and toss to coat. Cook until peppers and onions are just limp.
• Guacamole: Scoop avocados in med size bowl and squeeze lemon juice over avocados immediately, then smash.Add jalapeno, and onion. Sprinkle garlic with coarse salt and smash with the side of your knife blade, add to avocado mixture. Mix well.
• Then slice steak against the grain on a diagonal.
• To assemble: spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and if desired tomato, cheese and sour cream. Roll to enclose filling.