Chicken Fajitas

 

We love fajitas.  I use to use mixes, but of course, with the whole GF thing that is less of an option.  I know there are GF mixes, but I must admilt I have come to enjoy making my own.  I use a recipe from The America's Test Kitchen Family Cookbook which is one of my many cookbooks I LOVE.

Chicken Fajitas (printer friendly)

2 chicken breast halves, sliced about a 1/2 inch
2 T Veg Oil
2 T lime juice
salt & pepper to taste
1 med onion, sliced thin
1 green pepper, sliced thin*
1 red pepper, sliced thin*
1 tsp chili powder
1 tsp cumin
2-4 tsp water
Corn Tortillas
Sour Cream (opt)
Guacamole (opt)
Cheese (opt)

1. Heat a large skillet on med-high heat.  Add 1 T oil and swirl around pan.  Add chicken and salt & pepper.  Saute until cooked through and browned.  Remove to a bowl and add lime juice.  Toss to thoroughly coat.

2. In the skillet, add the remaining oil and add the onions and peppers, along with the chili powder and cumin along with salt and pepper to taste.  Saute until the onions are soft and translucent.  Add water as needed so they don't burn.

3. Add chicken and stir until it all combined and the seasoning is evenly distributed.
4. Serve on tortillas with sour cream, guacamole and cheese and any other toppings you desire.

Mexican Turkey Lasagna

I have made a version of this before, but the photo was awful despite the fact that the food was yummy!  This is basically the same idea, but with ground turkey, and only refried beans.  Ground Turkey is my new favorite meat.  Growing up my mom would make it and I never liked it.  I don't know if my taste has changed or the turkey has, but ever since a friend (Thanks Heidi!) made us turkey burgers I have been in love!  I made some burgers last night that were delicious, but they were gone before I got a photo.  Guess I will have to make them again.  Too bad.  Perhaps tonight?  Anyway, if you haven't had much ground turkey you should try this I think you will like it.

Mexican Turkey Lasagna (printer friendly)

1 T olive oil
1 1/4 lb ground turkey
1 small onion, chopped
1 lg clove garlic, minced
2 C refried beans*
2 T chili powder*
2 tsp cumin*
1/2 tsp dried oregano*
2 tsp dried cilantro*
Salt and Pepper, to taste.
1/8-1/4 C water
6-8 corn tortillas
Cheddar cheese
La Victoria, green Enchilada Sauce
Lettuce (optional)
Sour Cream (optional)
Tomatoes (optional)
Guacamole (optional)
Olives (optional)

1. Grease an 11x7 casserole dish.
2. Heat a large skillet over medium-high heat.  Add olive oil and swirl.  Add turkey, then chop onion and mince garlic and then add to turkey.  Cook turkey until nicely browned.  Add 1/8 C water. Add chili powder, cumin, oregano, and cilantro and salt and pepper to taste. 

3. Add refried beans and combine.*  Add more water if meat/bean mixture seems overly dry, however, don't let it get soupy. 
4. Pour about 2 Tbsp of enchilada sauce

Although fuzzy and messy, this sauce is gluten free and delicious!

in the bottom of the pan.  place 2 tortillas

 My new favorite corn tortillas from Trader Joe's "Made from fresh ground corn, no dry cornmeal used"  YUM!

in the bottom of the pan

and pour 1/3 of the remaining sauce over the tortillas.

Pour 1/2 of the meat/bean mixture over the tortillas

Sprinkle with a handful of cheddar cheese. Repeat the tortillas, sauce, meat/bean layer and cheese.  Finally, layer 2 more tortillas the remaining sauce and cheese.
5. Cover with greased tin foil to prevent the cheese from sticking

6. Bake for 30 minutes on 350-degrees.  Allow to set for 5 minutes after removing from the oven

7. Serve topped with lettuce, sour cream, guacamole, salsa, tomatoes, olives, and or anything else that sounds delicious!  Sadly, I only had lettuce and sour cream.

Enjoy!

Seasoned Refried Beans

How to go from this:

to this:

My church (The Church of Jesus Christ of Latter-Day Saints, ie. the Mormons) has a variety of food cannerys throughout the US and the world.  They help in my church's worldwide humanitarian aid, along with allowing others the opportunity to package their own food.  I order a lot of bulk food there.  The one rule, you have to package some either in #10 cans or plastic pouches and then you can buy as much of what they have on hand.  Considering we eat a lot of refried beans, when I saw dried I thought it was worth a try, and we haven't gone back.  The ingredients are just pinto beans and salt that has been mashed and then dried.  You just have to add equal amounts of boiling water and beans and let it sit for 10 minutes.  You can alter this ratio depending on how thick or thin you want the beans.  The best part is that you can add seasoning to the beans and this is the part we love.

Here is how I make them.  I imagine you could do this with any dried refried beans, I just don't know where you would get them.

Seasoned Refried Beans (printer friendly)

1 C water*
1/2 T chili powder
1-2 tsp cumin
2 tsp dried cilantro
1/4 tsp dried oregano
1 C dried beans*

1. In a small saucepan combine water, and seasonings.  Bring to a boil.  Add beans.  Cover and let sit for 10 minutes.  Stir. Note: This makes a runnier consistency so if you prefer thicker reduce the water.

*Or whichever ratio your dried beans use.