Tuesday, June 29, 2010

#105 :: Steak & Chicken Fajitas with Poblano Peppers

Tonight was experimental dinner night! I'm beginning to try my hand at selecting my own spices and ingredients, rather than follow a recipe. I'm sure it will end up in disaster eventually, but tonight it was perfect! I read so many recipes about what to marinate fajita meat in, and I didn't like any one in particular. So, I chose my own ingredients that I knew I liked and created my own marinade. The steak was amazing! The chicken was good, but I think it needed to marinate longer to pickup more of the flavors. I let them all marinate for about 2 hours.


For Fajitas:

1 lb. flank steak
2 small chicken breasts
1 Green Bell Pepper
1 Red Bell Pepper
1 Poblano Pepper
1 Large Onion, sliced
1 Jalapeno, seeded and diced (optional)
1 Tbsp. Oil
Sour Cream
Quesadilla Cheese, grated

For Marinade:

Make your marinade in two separate freezer bags. In each bag, add:

1 garlic clove, smashed
Juice of 1 lime
2 Tbsp. Oil (Olive, Vegetable, your choice...)
1 Tbsp. Coarsely Chopped Cilantro
1/2 tsp. Chili Powder
1/2 tsp. Cumin
1/4 tsp. Cayenne Pepper
Salt & Freshly Ground Black Pepper to taste


Mix marinade ingredients in two freezer bags. Add the chicken to one and the steak to the other. Let them marinate for at least one hour.

Using tongs, broil (or roast over an open flame) all of the peppers until charred on all sides. Seal the peppers in a ziploc bag for about 15 minutes so they can steam and soften the skin. Remove the charred skin, using a paper towel if necessary. Remove the veins and seeds, then slice into strips. Slice the onion into strips as well. Remove the seeds and veins from the jalapeno and dice.

Heat 1 Tbsp. oil in a pan. When hot, add the onions and peppers. Cook until the onions are caramelized and remove from heat.

Remove the chicken and steak from the marinade and grill them. The steak only takes a few minutes on each side, and the chicken should take a few minutes longer on each side than the steak. Our steak took 5 minutes, the chicken took 15. Let the meat sit for a few minutes before slicing into fajita strips.

Pile your meat, peppers & onions, jalapeno, sour cream and cheese into a flour tortilla. Roll it up and enjoy.

Makes 2-3 servings

Recipe from Amy :)

Star Rating: -- Steak: 5 out of 5 stars -- Chicken: 4 out of 5 stars

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