Fajitas .pdf

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Title: Fajitas

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Blue Moon Classic Fajitas

1 green bell pepper
1 red bell pepper
1 yellow onion
1.5 lbs boneless skinless chicken breasts or tenderloins
3 Tbs jarred fajita seasoning
1 can Mexican stewed tomatoes, drained
1 lime
Cooking oil
Flour tortillas


Coarsely chop peppers and onions into long strips, coat chicken breasts with fajita
Heat oil in the cooking disk over medium-high heat. Add the peppers and onions and
sauté 5-10 minutes or until desired doneness. Remove from heat, cover, and keep


Add a little more oil if needed and add seasoned chicken to the cooking disk. Cook
over medium heat 3 minutes before turning to let the chicken breasts get a little crispy
on the edges and to prevent them from tearing. After 3 minutes, turn and toss chicken
on the disk until cooked through. When chicken is almost cooked through, cut chicken
into serving sized strips with a knife. Move chicken to the outer edges of the disk, and
add stewed tomatoes to the disk. Sauté tomatoes 1 minute, and then add vegetables
back to the disk to heat through. Squeeze lime juice over the whole dish, and toss
vegetable, and meat together to serve. Lay flour tortillas over the fajita mixture on the
disk to warm.


Variations: We’ve tried many variations of these fajitas, and they’ve all been great. You can cut
steak or venison into strips before cooking. You can add sliced, grilled flank or skirt steak to the
fajita vegetables after cooking. We’ve used left over smoked pork loin cut into strips and reheated/
crisped up on the disk. We’ve pan fried seasoned fish fillets with the vegetables, and served with
corn tortillas as fish tacos. We also love shrimp with any of the combination of the meats or alone!
Mushrooms are great with the fajita vegetables, too.

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