Rattlesnake Fajita Pitas Recipes

PHILIPINO FRIED RATTLESNAKE

Steps:

• Wash rattlesnake meat thoroughly through a colander and marinate with soy sauce overnight in a plastic bag in the refrigerator.
• Spray olive oil in a heated, nonstick coated wok and sear marinated meat. Set meat aside.
• Brown the bacon in the wok. When the bacon is nearly done, add bell peppers and onion and cook until the vegetables are translucent and tender. Add the eggs and stir constantly until they are firmly set. Add rattlesnake to mixture and cook on medium heat for about 10 minutes. Stir in cooked rice, garlic seasoning and pepper, to taste. Turn heat down to keep rice from sticking to wok and mix ingredients well before serving.
• *Note: chicken can be substituted for rattlesnake meat .

PITA CHICKEN FAJITAS

Steps:

• In large skillet, heat oil, garlic, cumin, oregano, salt& pepper over medium-high heat.
• Add chicken; saute 4 minutes or until tender.
• Add red pepper, onion and lime juice; saute 4 minutes.
• Cut 1/3 off each pita and fill with chicken mixture.
• If desired, top with salsa and sour cream.
• Makes 4 sandwiches.

BEEF FAJITA PITAS

Steps:

• Spoon salsa into pita bread halves.
• Fill pita breads with beef, bell pepper and cheese.

FAJITAS IN PITAS

Steps:

• In a small bowl, mix mayonnaise, green onion, mustard and pepper; reserve 1/3 cup for assembling. Spread remaining mixture over chicken and peppers., Grill chicken and peppers, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer inserted in chicken reads 165° and peppers are tender. Cut chicken into 1/2-in. slices; cut peppers into 1-in. slices., Spread reserved mayonnaise mixture inside pita halves; fill with lettuce, chicken and peppers.

FAJITA PITAS

Steps:

• Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil., Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side., Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.

SKINNY GRILLED FAJITA PITAS

Steps:

• Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
• In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
• Drain steak, discarding marinade. Sprinkle steak with salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes for medium doneness (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.) (To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness [160°F], turning once.)
• To serve, thinly slice steak across the grain. In a large bowl, toss together steak, salad greens, red pepper, avocado, and reserved dressing mixture. Fill each pita half with steak mixture.

CHICKEN FAJITA PITA

Steps:

• Combine Italian salad dressing and soy sauce in a medium bowl and add chicken. Cover and chill at least 8 hours. Remove chicken from marinade and reserve.
• Grill chicken over medium heat 10 minutes on each side or until well cooked and light browned. Cut into strips and keep it warm.
• Add 2 tablespoons of vegetable oil in a nonstick skillet and place over medium-high heat until hot and add peppers and onion slices. Cook until vegetables are crisp-tender and then add grilled chicken strips.
• Fill pita halves with chicken and vegetables and serve with Ranch salad dressing or yogurt and picante sauce, if you like.