|This fajita recipes goes well with|
a host of meat types, including seafood
and shellfish (I just happened
to have a ribeye steak on-hand
when making these)...
Prep. 10 Mins. |
Cook: About 15 Mins.
Posted: by Sandra
1 lb. beef, moose, or venison, cut into thin strips against the grain
1 tablespoon olive oil
1 onion, julienned
½ yellow bell pepper, julienned
½ red bell pepper, julienned
½ green bell pepper, julienned
6 crimini mushrooms, sliced
1 clove of garlic, chopped
½ cup water
3 tablespoons fajita seasoning
--(or click here for my recipe: Sandra's Fajita Seasoning Blend)
4 (10”) flour tortillas
--cheddar cheese, shredded
--mozzarella cheese, shredded
--1 roma tomato, chopped
|Sandra's Fajita |
--slices of jarred pickled jalapenos
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound chicken, beef, (or shrimp that takes even less time than meat), etc., and sear until meat (or seafood) is cooked through, and then remove to a plate, and set aside.
Add yellow, red, and green julienned bell pepper, 1 julienned onion, and 6 sliced crimini mushrooms, and cook for 2 minutes. Add the garlic, tossing to combine and cook for 30 seconds. Add 1/2 cup water and 3 tablespoons of Sandra's Fajita Seasoning Blend to the skillet, and bring to a boil, and then let the sauce reduce by half. Add the meat back to the skillet and cook for 2 more minutes to heat through.
Serve filling wrapped in tortillas that have been heated (I just place mine on my electric burner set to low for a couple of seconds per side), and then add your desired toppings. – Enjoy!
These fajitas are splendid...I hope you give them a try!
I am trying them tonight; I'll link to this in my own blog post when they're eaten!
Wonderful, HiLLjO - Let me know how they turn out for you!!
Post a Comment