Fah-HEE-tahs

The other day, I invited a friend over for dinner.  I won't name names, but this particular friend is gluten-free, lactose-intolerant, and vegetarian.  

Um, yeah.  If you are gluten-free, lactose-intolerant, and vegetarian and a friend offers to cook for you, then you've got yourself a true friend.  You know, not one of these friends.....

So I decided to make my friend vegetable fajitas served on corn tortillas.  You could certainly add any protein of your choice (steak, chicken, pork, seafood) to make a non-vegetarian version.  

Vegetable Fajitas (pronounced Fah-HEE-tah......I'm talking to you Dad.  No more humiliating me at Mexican restaurants)

• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 1-2 bell peppers sliced, use all colors
• 1 teaspoon minced garlic (I used at least 2 tsp)
• 1 yellow squash, halved and sliced into strips
• 1/2 cup salsa (I used homemade green tomatillo salsa from my local market)
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1 cup shredded cheese (used pepper jack for some kick)
• 1/4 cup chopped fresh cilantro

1.  In a 10 inch skillet, heat oil over medium high heat. Add onions, peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. 

2.  Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.

3.  Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

This recipe is simple.  COok all your veggies and serve them hot with cheese and cilantro on a tortilla.

I also topped ours with sour cream and my famous Heids McGhee guac.

Simple.  Delish.  Best served with good friends and cold margaritas.

Crockpot Fajita

I was having one of those days and then I remembered when all else fails, make Mexican!  I love Mexican food.  It's easy.  It's easy.  It's tasty.  Everyone eats it without complaining.  And nobody judges you when you pour yourself a nice tall glass of iced tequila to drink with your dinner.  

And then, after dinner, all the minis are left wondering what the heck it is about Mexican food that makes mama so happy?

I tried this recipe a couple of weeks ago and I quickly realized it will be added to my school-year dinner rotation.  It was very easy and everyone loved it.

Crock Pot Chicken Fajitas 

• 1 yellow onion, sliced
• 3 sweet peppers, sliced
• 1 ½ pounds boneless chicken breast or thighs (I did a mix of both)
• ½ cup chicken broth
• ½ teaspoon salt
• 2 tablespoons cumin
• 1 ½ tablespoons chili powder
• Squirt of lime juice
• Tortillas
• Fajita fixings (avocado, sour cream, salsa, etc)

1.  Combine sliced onion and peppers in the bottom of a greased crockpot. 

2.  Lay chicken on top of veggies. Pour chicken broth over top. 

3.  Sprinkle everything with cumin, salt, and chili powder. 

4.  Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours (or on High for 4-6 hours). 

5.  When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

Peppers and onions on the first layer.

Chicken and spices on the next layer.

Cooked, shredded, and ready to be served.

Delish!