Fajita Night!!!

Fajita night is so much fun!  We have done this for company several times, and it’s always a big hit.  We had so much fun with some great friends the other night that I forgot to get a picture of the fajitas themselves, only the queso and salsa.  So, apologies for that, but the recipes are here.  Make them sometime, you’ll love it!

QUESO FUNDIDO

This is a recipe from Bobby Flay’s “Mesa Grill Cookbook.” It’s sinfully delicious.

Ingredients:
1 tbs unsalted butter
1 tbs flour
1 cup whole milk
3 cups grated Monterey Jack cheese
Salt and pepper
8 ounces fresh goat cheese, sliced or crumbled
2 tbs chopped fresh cilantro

Directions:
Preheat the broiler.
Melt the butter in a small saucepan. Whisk in the flour and cook one minute. Whisk in the milk and cook until slightly thickened. Remove from the heat and stir in the Jack cheese. Season with salt and pepper.

Scrape the mixture into a casserole or an 8-inch ovenproof skillet. Place the goat cheese on top. Put the dish under the broiler and broil until browned and bubbly. Sprinkle with the cilantro and serve with tortilla chips!

MY OWN FOOD PROCESSOR SALSA
This really couldn’t get any easier to make, and it’s so yummy. I think it tastes like Mexican restaurant salsa.

Ingredients:
1 medium red onion, coarsely chopped
1 jalapeno, seeded or not, coarsely chopped
1 large garlic clove, peeled
A handful of cilantro
1 (15 ounce) fire-roasted diced tomatoes, drained
Salt and pepper

Directions:
Combine everything but the salt and pepper in a food processor. Blend until smooth. Add salt and pepper, process again briefly. Place a sieve over a bowl; pour the salsa into the sieve and let drain for about half an hour. Serve with your favorite tortilla chips.

BEEF AND CHICKEN FAJITAS

Ingredients:
1 package (about 1-2 pounds) skirt steak
1 tbs chili powder
1 tbs ground cumin
1 tsp ground coriander
A pinch of ground cinnamon, preferably Mexican
Salt and pepper
1 pound boneless, skinless chicken breast halves
A handful of cilantro, chopped
4 garlic cloves, pasted
Zest of one lime
Juice of 2-3 limes
1/4 cup EVOO
Salt and pepper
2 red bell peppers, sliced
1 large white onion, sliced
6″ flour tortillas, warmed

Directions:
Combine the chili powder, cumin, coriander, cinnamon, salt and pepper in a bowl. Rub both sides of the steak with the spice mix. Let rest while you preheat the grill.

Combine the cilantro, garlic, lime zest and juice, EVOO, salt and pepper. Pour over the chicken and let marinate while you preheat the grill.

Preheat a grill to high heat. Preheat a skillet to medium-high heat. Drizzle in some EVOO. Saute the bell peppers and onions until cooked through but not charred. Season to taste with salt and pepper. Set aside.

Grill the skirt steak to medium rare at its thickest part, and grill the chicken until just cooked through. Remove from the grill and let rest on a cutting board tented with foil. Thinly slice the steak and chicken against the grain. Serve the fajita meat with the pepper and onion mixture, the warm tortillas, salsa, sour cream, and guacamole. Enjoy!!!

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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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