Who says fajitas have to be stacked and wrapped? I’ve tried eating fajita fillings right off of a plate. And I can attest, it’s every bit as satisfying as folding them in a tortilla! Plus, you can make ‘en in a single pan!
One of my all-time fave Tex-Mex dishes is classic Fajitas: thin-sizzled steak slices, caramelized onions, bell peppers and judiciously applied chilis…
Intrusive ritual?
Stacking and wrapping my own Fajitas remains a joyful part of the experience when dining at a rest-aurant But I’ve come to consider it an intrusive ritual at home. It slows me down, digging into the fabulous, flame-grilled fillings!
Relief at hand…
But relief for my cravings is now at hand. I love today’s featured recipe, which gives me all the goodies and goodness I seek in Fajitas without the fuss. And it’s all prepared in record time, in a single pan.
What you need
Aside from the usual meat and veggies (or veggies alone, if you want to keep it veggie or vegan), you’ll need a can of black beans No exactly traditional for fajitas, but a great adjunct to this pan-baked dish!
The recipe calls for Red Bell pepper only. But I prefer a melange of Red, Yellow and Green both for colour and flavour. Not to mention maximizing the nutrient content of the dish. Bell peppers are an officially recogized superfood! There’s no sin in adding more Bell peppers than called for, either…
Red onions look nice in Fajitas, but I prefer thickly sliced sweet Vidalias or Bermudas. They provide a more effective, bolder flavour complement to the heat of the chilis. Speaking of which… I prefer subs-tituting extra cumin in place of the suggested Cayenne Pepper. And adding some finely-chopped fresh Jalapeños to taste, in place of some of the Taco Seasoning
The ‘yellow’ cheese called for should be Cheddar or Monterrey Jack. It’s a matter both of flavour, and the way these cheeses will melt perfectly in this skillet creation, binding the whole mass together gently by effectively. And ceating a sort of bottom pseudo crust which – if you are lucky – will be crispy on the very bottom!
What you do
… Is follow the instructions provided by recipe contributor Lindsay Fundston , with special attention to the cooking procedure.
DO turn the skilletful once about half way through cooking. Among other things, this will ensure the ingredients that start out on the top of the pile will be cooked as thoroughly and evenly as those on the bottom. And you’re adding the cheese on top, to start. So turning the mass will put it on the bottom to crisp up.
My take
This is a fast, easy way to make great fajitas any time of year, without special grilling gear, and in a single, easy-cleanup pan.
You can serve them, as suggested, with your favourite corn chips on the side – or provide traditional corn tortillas anyway, for diners who ENJOY fussing…
~ Maggie J.