Southwestern fajitas

Southwestern fajitas
No votes yet

Southwestern fajitas ingredients

  • 1 t Black peppercorns
  • 1 t annatto seeds
  • 1 t Cumin seeds
  • 1 t Chili powder
  • 1 t Dried oregano
  • 1⁄2 t Salt
  • 2 t olive oil
  • 2 med Onions, peeled and sliced
  • 3 Bell peppers, cored and
  • -sliced (green, red, yellow)
  • 1 lb monterey jack cheese, shredded
  • 1 head lettuce, shredded
  • 2 Tomatoes, halved and sliced
  • 10 Flour tortillas, fijata size

Cooking Southwestern fajitas

1. In a dry saucepan over medium heat, roast peppercorns, annatto seeds, cumin seeds, chili powder and oregano until seeds begin to pop, about 5 minutes.
2. Place the roasted seeds in a blender with the salt and grind finely.
3. Set aside.
4. Heat the olive oil in the pan over medium-hihg heat and saute the onions and peppers until soft, about 5 minutes.
5. Add the spice mix and cook 3-5 minutes more, adding water if needed to keep the vegetables from sticking.
6. Cover the stacked tortillas with paper towels and heat in the microwave on high for 30 seconds.
7. Place each tortilla on a plate.
8. Layer with cheese, vegetables mixture, lettuce and tomato.
9. Nutritional info per serving: 293 cal; 11. 9g pro, 33. 9 g carb, 13.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.