Fajitas Del Forstner
From barbequeman 14 years ago
- 20 minutes to make
- Serves 4
The title??? Friday's date with the "GF" (girl friend) was to try my hand at Fajitas, while Thursday provided an opportunity to visit InstaCare for sutures in my left one '-) That said, I humbly submit....
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast OR pork tenderloin shopping list
- 1 can (14 oz) green chili sauce (enchilada type) shopping list
- 1 can (7 oz) diced green chilis shopping list
- 1 can (14 oz) black beans, drained shopping list
- 8 flour tortillas shopping list
- 1 pint sour cream shopping list
- 1 cup guacamole (fresh preferred, frozen from Sam's / Costco okay....) shopping list
- 1 red bell pepper shopping list
- 1 gold bell pepper shopping list
- 1 green pepper shopping list
- 1/2 medium sized red onion shopping list
- 2 TB crushed garlic shopping list
- 2 TB spice - choose taco, enchilada or whatever to give the chicken a "kick" shopping list
- 2 TB olive oil for sauteeing all this stuff shopping list
- 2 medium vine-ripe tomatoes shopping list
- 2 cups grated cheddar cheese shopping list
- Latex or nitrile gloves (watch "Chopped" and you'll understand...) shopping list
- A couple of cutting boards, 2 or three Santuko knives, and multiple bowls shopping list
- 1 bottle of Shiraz - unless you've a pitcher of Margaritas already ! '-) shopping list
- Soft mood music and a good looking woman across the island - grin ! Substitute good looking guy if you're ALREADY a good looking woman '-) shopping list
How to make it
- Sanitation notes: If you have any concerns over raw meat / poultry on the same cutting board as your veggies simply use multiple bowls and cutting boards. As for the gloves, I will oft use them when I've had a particularly 'dusty / muddy' day at work ( I get my hands pretty grubby sometimes), or if I've cut myself. See "Chopped" comment above...
- Ahem, I digress.
- Put on your gloves.
- Pour a glass of wine for your GF or BF (see above) and one for you, the Chef.
- Grate the cheese, and set aside.
- Prepare the guacamole, and set aside.
- Stir the sour cream, and set aside. Lick the spoon, try to avoid the infamous George Costanza 'double dip' '-)
- Clean and slice the peppers into 1/4 inch strips, and set aside.
- Each "set aside" requires a vessel - Grandma's Christmas china, perhaps ?
- Peel and slice the red onion into 1/8 inch strips, or dice if you prefer. Red onion can overpower a recipe, that's why I only use half of one....
- Crush the garlic, and reserve the juice. Yep, another vessel...
- Dice the fresh tomatoes into 1/4 to 1/2 inch cubes. Set aside (sigh...)
- Open the black beans, drain, and leave in the can. WHAT? No "set aside"???
- Do the same with the diced green chilis, green chili sauce, and your wine. Smirk!
- Wrap the tortillas in foil, and place in a cold oven. You'll turn it on later....
- Swill some more wine, and ask your GF / BF if they need a quesadilla to tide them over whilst you prepare all this stuff. Hopefully, they will just smile and look pretty....
- Once all the veggies and other items are residing in their respective vessels, you can slice the chicken or pork tenderloin into 1/4 to 1/2 inch strips for sauteeing.
- Place the sliced chicken / pork, spice, and 1/4 cup of the green chili sauce in a ziploc bag for about 15 minutes. Once "marinated" it is time to saute.
- Heat 2 TB olive oil in a large skillet over medium heat, and saute the chicken / pork and spice mixture, cooking until the it is thoroughly cooked but not dry. Times vary, so watch it carefully...
- Whilst sauteeing this mixture, get a second skillet and saute the onions, peppers and crushed garlic, just until the veggies start to look translucent. Remove from heat, and set aside. 5 minutes MAX is what works for me....
- Turn on the oven for 10 minutes at 300 degrees to warm the tortillas. You could steam them, but that means spending money on another gadget !
- To the cooked chicken / pork add another 1/4 cup green chili sauce and the sauteed veggies. Cook for another 3 to 4 minutes, and transfer to a serving dish. Just make sure the mixture is not too moist, or the tortillas will get soggy.
- Set out the chicken / pork and veggie mixture, warm tortillas, diced tomatoes, sour cream and guacamole, and let your guests build their own serving....
- They'll be happy I trust....
- P.S. It is now acceptable to remove your gloves and serve yourself '-)
People Who Like This Dish 1
- chef_irish Gainesville, FL
- elgourmand Apia, WS
- 2302817 Port Hardy, Canada
- ozsmom Nepean, CA
- tinadc Cape Town, ZA
- valinkenmore Malott, WA
- barbequeman Salt Lake City, UT
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The Rating
Reviewed by 8 people-
Love your recipe! Bravo! Can't wait to try it your way.
valinkenmore
in Malott loved it
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Looks good!
ozsmom
in Nepean loved it
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Great post, good blog and great food. Looks like you have a troll. Too bad I'm out of internet bullets. Keep on cookin and have a great Cinco de Mayo. RJ
elgourmand
in Apia loved it
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