BREAKFAST FAJITAS
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 200 degrees F; arrange the tortillas in a single layer on an oven rack to warm them.
- In a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the Spice Mix and continue to saute until fragrant and the vegetables are thoroughly warmed through.
- Add the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper.
- Serve straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic's Salsa or hot sauce (if using), and the sour cream (if using) on the side.
- Combine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months.
- Combine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.
SOMBRERO FAJITAS
Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese. Very easy family pleaser. Serve with warm tortillas and homemade Spanish rice and beans-a-la-charra.
Provided by RHONDA35
Categories Mexican Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Rub steaks with garlic powder and fajita seasoning, and cut into 1 1/2-inch strips. Set aside.
- In a large skillet over medium heat, cook bacon until just crisp and brown. Stir chopped onion, bell pepper, and cilantro into the skillet with the bacon. Add steak strips, and cook, stirring frequently, about 7 minutes. Stir in tomatoes, heat through; remove from heat, and top with Monterey Jack cheese.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 4.6 g, Cholesterol 104.2 mg, Fat 35.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 16.1 g, Sodium 531.7 mg, Sugar 2.3 g
MEXICAN CHICKEN FAJITAS
When we're in the mood for Mexican food, I'll reach for this recipe. Much of the meal can be prepared in advance, so I can avoid the last-minute rush at dinnertime.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade. , Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla. , Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.
Nutrition Facts :
SOMBRERO FAJITAS
Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese. Very easy family pleaser. Serve with warm tortillas and homemade Spanish rice and beans-a-la-charra.
Provided by RHONDA35
Categories Mexican Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Rub steaks with garlic powder and fajita seasoning, and cut into 1 1/2-inch strips. Set aside.
- In a large skillet over medium heat, cook bacon until just crisp and brown. Stir chopped onion, bell pepper, and cilantro into the skillet with the bacon. Add steak strips, and cook, stirring frequently, about 7 minutes. Stir in tomatoes, heat through; remove from heat, and top with Monterey Jack cheese.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 4.6 g, Cholesterol 104.2 mg, Fat 35.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 16.1 g, Sodium 531.7 mg, Sugar 2.3 g
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- Place skirt steak pieces in a shallow dish. Drizzle all sides of steak pieces with the lime juice and 2 tablespoons vegetable oil; sprinkle with the three cloves minced garlic, kosher salt, and black pepper. Cover and marinate in the refrigerator for 30 minutes.
- Preheat broiler. Remove steak from marinade; pat dry with paper towels. Lightly coat a large skillet with remaining 1 tablespoon vegetable oil. Cook steak in hot oil over medium-high heat for 6 to 8 minutes or just until slightly pink in center, turning once halfway through cooking time. Transfer steak to a cutting board.
- Meanwhile, in a large bowl combine onion, sweet pepper, chile pepper, and tomato. Add the olive oil, tossing to coat; stir in cumin, coriander, and, if desired, sprinkle with salt and pepper. Spread vegetable mixture on a large baking sheet; broil 4 to 5 inches from the heat about 4 minutes or until skins are blistered. Stir vegetables; broil for 2 to 3 minutes more or until tender. Remove from oven; set aside.
- Thinly slice steak pieces against the grain; add to the broiled vegetables on the baking sheet. Sprinkle cheese on top; broil about 1 minute more or until cheese is melted. Serve fajita mixture with flour tortillas and salsa.
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