Southwestern Fajitas Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Black peppercorns,
1 tsp: Annatto seeds,
1 tsp: Cumin seeds,
1 tsp: Chili powder,
1 tsp: Dried oregano,
1/2 tsp: Salt,
2 tsp: Olive oil,
2 medium: Onions, peeled and sliced
3: Bell peppers, cored and sliced (green, red, yellow)
1 lbs: Monterey Jack cheese, shred
1 Head: lettuce, shredded
2: Tomatoes, halved and sliced
10: Flour tortillas, fijata size
Directions:
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. Place the roasted seeds in a blender with the salt and
grind finely. Set aside. Heat the olive oil in the pan over
medium-hihg heat and saute the onions and peppers until soft, about 5
minutes. Add the spice mix and cook 3-5 minutes more, adding water if
needed to keep the vegetables from sticking. Cover the stacked
tortillas with paper towels and heat in the microwave on high for 30
seconds. Place each tortilla on a plate. LAyer with cheese,
vegetables mixture, lettuce and tomato.
Nutritional info per serving: 293 cal; 11.9g pro,
33.9 g carb, 13.9g fat
Source: Miami Herald, 9/7/95 format: 8/7/96, Lisa Crawford
Source from luhu.jp
cumin seeds, chili powder and oregano until seeds begin to pop, about
5 minutes. Place the roasted seeds in a blender with the salt and
grind finely. Set aside. Heat the olive oil in the pan over
medium-hihg heat and saute the onions and peppers until soft, about 5
minutes. Add the spice mix and cook 3-5 minutes more, adding water if
needed to keep the vegetables from sticking. Cover the stacked
tortillas with paper towels and heat in the microwave on high for 30
seconds. Place each tortilla on a plate. LAyer with cheese,
vegetables mixture, lettuce and tomato.
Nutritional info per serving: 293 cal; 11.9g pro,
33.9 g carb, 13.9g fat
Source: Miami Herald, 9/7/95 format: 8/7/96, Lisa Crawford
Source from luhu.jp