Southwestern fajitas
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Black peppercorns |
| 1 | teaspoon | Annatto seeds |
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Olive oil |
| 2 | mediums | Onions; peeled and sliced |
| 3 | Bell peppers; cored and sliced (green, red, yellow) | |
| 1 | pounds | 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