Grilled Vegetable Fajitas
(See shrimp, chicken or beef variations below.)
Makes 6 to 8 fajitas
Let me start out by saying that, as I understand it, the term fajitas refers to marinated skirt steak that is grilled, The meat is usually wrapped in soft tortillas with a variety of garnishes. In this country, at somse point we started calling any type of meat, seafood or vegetables that are served in the same manner by that name. That being said, this is a great vegetarian dish when you want something light and easy. It is a delicious combination of vegetables, but you can change that as desired. I do think the peppers and onions are essential. And I usually add either sliced mushrooms or eggplant. The vegetables can be made in a large grill pan, grilled outdoors, broiled or roasted in a hot oven. See the variations below for other filling suggestions.
Ingredients
- 1 large green pepper
- 1 large red pepper
- 1 large onion, preferably sweet
- 4 large cloves garlic
- 1 lime, cut in half
- Olive oil
- Dried oregano leaves
- Ground cumin
- Ground ancho chile powder
- Freshly chopped cilantro (can use dried)
- Salt and pepper to taste
- 1 large tomato, ripe but still firm
- Flour tortillas, preferably whole wheat
- Guacamole, store-bought or homemade (see the similar and related recipes)
- 1 can whole mild or hot chiles, drained and sliced thin
- Shredded cheese, such as sharp cheddar or Monterey Jack
- Sour cream, preferably reduced fat
Cut the peppers first into 1-inch strips, then in half lengthwise. Cut the onion into about 3/4-inch wedges and separate. Peel the garlic cloves and cut in half lengthwise. Place all in a bowl; sprinkle with the juice of the lime, olive oil, oregano, cumin, chile powder, cilantro, salt and pepper. Toss to combine. Set aside. Cut the tomato into 1-inch wedges; sprinkle with oregano.
Preheat oven to 200° F. Heat a large grill pan over high heat until very hot. Add the pepper and onion mixture with a slotted spoon; leave excess marinade juices in bowl. Grill until desired doneness, about 7 minutes, stirring occasionally and reducing heat a little if the vegetables get too dark. Be especially careful that the garlic cloves do not burn. Remove from pan and return to bowl; place in oven to keep warm. Reheat the grill pan; add the tomatoes and grill just until grill marks appear; turn and grill other side. Remove from pan and set aside.
If necessary, wipe out the grill pan to remove any mess. Heat the pan over medium-high heat. Grill the tortillas, one at a time, on each side just until warm and softened, about 1 minute per side. Stack on plate and place in oven or under a kitchen towel to keep warm. To serve, place all of the separate ingredients on the table or buffet-style on the kitchen counter (Remember that the bowl from the oven will be hot.) Each person can assemble his or her fajita as desired.
Notes: The tortillas heat very well in the microwave one at a time as needed. Wrap in a paper towel and microwave on high for 12 seconds, depending on microwave wattage. The number of fajitas this yields depends upon how much filling is packed into them and the size of the tortillas. If grilling outdoors, cut the vegetables into larger pieces so they do not fall through the grates, then slice after they are cooked.
Variations: Other vegetables or garnishes can be added as desired. The choices are endless. You can use the same recipe for shrimp, beef or chicken fajitas. Cut down on the amount of peppers and onions. Marinate the meat on its own, grill, then add to the vegetables. See the grilled chicken breasts in the similar and related recipes for a delicious example.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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