Ahh. Fajita. Literally the soulmate to a great margarita or cerveza, and a favorite of Mexican food lovers all over. There are endless delicious ways to make them, and even more delicious ways to eat them! Skip that pricey restaurant bill taking everyone out and enjoy a Friday evening with family (friends, or loved one) and whip up these quick and yummy remixes of the traditional Fajita! These simple recipes are sure to please both meat lovers and vegetarian/vegan taste as well!
*The items shown are brands that I personally use, however, there is no endorsement of these products, and you may use similar products of different brands if you are unable to find them in your local store. You may also want to use organic or fresher ingredients that you must slice and dice yourself, feel free to use what you are comfortable with eating, but do not expect the same time frame for completion. Of course omitting anything that you are allergic to or do not like may or may not change the end result, but whatever you choose to do, there should be no MAJOR compromise in flavor or quality. If you have any questions about substitutions feel free to ask in the comments!
(If you make this dish, please take a picture and post to your social media account tagging this blog, thanks so much!)
- large tortillas
- fresh made salsa
- fresh made guacamole
- pre sliced onions and peppers
- beef strips
- chicken strips
- fajita seasoning packet (2), or your own seasoning
- lime juice (not pictured)
- shredded cheese
- sour cream
*This Seeds of Change rice is an awesome, flavorful, organic quick rice that comes in multiple flavors. So far, the only stores that I have been able to find the spanish style in is Wal-Mart and Target, and not necessarily all of them, due to not all flavors being sold at every store. It is slightly high in sodium at 480mg per serving (1cup), so feel free to use a different brand, type of rice, or make your own spanish style rice if you are monitoring your sodium levels!
- iron grill pan
- pizza pan (or other large pan)
- 2 glass bowls (not pictured)
Chicken and Steak Fajita Quesadillas, Feeds 8-10
(ingredients will not need to be measured so lets get straight to the cooking!)
Preheat oven to 400 degrees. Make sure that your peppers and onions are thinly sliced for a quick cooking time. Heat about a tbsp of oil in your skillet to saute onions and peppers and add half a packet of fajita seasoning to your veggies as they cook. Spray grill pan with non stick spray and pre-heat on high. As your veggies cook put your chicken pieces into your glass bowl and add half a packet of seasoning and about a quarter cup of lime juice (just eyeball it) and make sure chicken is fully coated. In another bowl, follow the same steps with your steak (seasoning and lime juice). Cook chicken and steak on the grill (about 3
min for chicken), making sure that steak is cooked no further than medium-rare to prevent toughness. Set aside.
Place your tortilla on your pan, add meat, veggies, and a generous amount of cheese (as much as you want!). I happened to have cilantro on hand so I sprinkled some on but it is entirely optional! Cover with an additional tortilla (makes 2 servings) and cut into 8 equal pieces after removing from the oven, or leave open faced (1 serving) and fold in half after removing from the oven, cutting it into 4 equal pieces.
Plate with a side of guacamole, sour cream, and salsa for dipping.
Fajita Rice Bowl
It really does not get any simpler! Heat rice according to directions. Add a generous portion of fajita veggies, top with guacamole, and finish with a sprinkle of chili powder and a dash of lime juice for a vegan friendly meal, (toss in broccoli and mushrooms into your saute for even more veggie goodness)! For vegetarian friendly, add cheese and sour cream. If you want to skip the tortilla all together, pile your chicken, steak, veggies, cheese, guac, sour cream, and salsa all on top of your rice for a slammin’ fajita bowl!!