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11/26/11 @ 23:37
tags: mexican. chicken. veggies.
13 notes
Fajitas Ingredients: 4 bell peppers, sliced (we used green bell and Anaheim peppers, but red or yellow would be great too) 2 onions, sliced ½ pound mushrooms, sliced 2 Serrano peppers, finely chopped (optional: we put ours on the side so our kids wouldn’t think it was too spicy) 2 tablespoons cooking oil 2 teaspoons Emeril’s Essence 1/4 teaspoon ground cumin juice of 1 lime 2 tablespoons butter, melted Serve with: Whole-wheat flour tortillas, warmed Grated cheese Diced tomatoes, Pico de gallo or salsa Freshly sliced avocado Cilantro Sour cream Lime wedges Corn on the cob Directions: Heat the 2 tablespoons of oil in a large sauté pan over medium-high heat. Once the oil is hot toss in the sliced onions and bell peppers. While those are cooking mix together the spiceswith the juice of 1 lime and 2 tablespoons of melted butter in a small bowl. Once the peppers and onions are starting to brown add the mushrooms and spice mixture. Cook for 3 – 5 more minutes and then serve with warm tortillas and other toppings of your choice. Yield: 4 – 6 servings

Fajitas

Ingredients:

  • 4 bell peppers, sliced (we used green bell and Anaheim peppers, but red or yellow would be great too)
  • 2 onions, sliced
  • ½ pound mushrooms, sliced
  • 2 Serrano peppers, finely chopped (optional: we put ours on the side so our kids wouldn’t think it was too spicy)
  • 2 tablespoons cooking oil
  • 2 teaspoons Emeril’s Essence
  • 1/4 teaspoon ground cumin
  • juice of 1 lime
  • 2 tablespoons butter, melted

Serve with:

Directions:

Heat the 2 tablespoons of oil in a large sauté pan over medium-high heat. Once the oil is hot toss in the sliced onions and bell peppers. While those are cooking mix together the spiceswith the juice of 1 lime and 2 tablespoons of melted butter in a small bowl. Once the peppers and onions are starting to brown add the mushrooms and spice mixture. Cook for 3 – 5 more minutes and then serve with warm tortillas and other toppings of your choice.

Yield: 4 – 6 servings

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