Subj : Re: Tostadas De Fajita
To : Ben Collver
From : Dave Drum
Date : Sat Apr 05 2025 07:27:00
-=> Ben Collver wrote to Dave Drum <=-
DD> According to my kid brother who learned to make them in Corpus Christi,
DD> they are true Tex-Mex cookery. The restaurant where he worked claimed to
DD> be the originator of them from the founder's push cart days before moving
DD> to a brick & mortar joint. He's the source of my fajita seasoning recipe.
BC> How cool! You have a personal connection to fajitas OG.
BC> 2 lb Fajitas
DD> I see beef as a category. But other than in the categories list beef
DD> in not mentioned anywhere else. Bv)=
BC> Well, all of the recipes i have been posting that call for "Fajitas" in
BC> the ingredient list are referring to a separate recipe for Beef
BC> Fajitas.
Fair enough.
DD> Title: Fajita-Seasoned Grilled Chicken
BC> Nice! I used to love ordering Fajita Nachos at a Mexican restaurant
BC> near the Greyhound station in Corvallis. Now both the restaurant and
BC> the bus station are out of service.
As cars have gotten more and more affordable the intercity bus services
(Greyhouns, Continental Trailways,etc) have suffered. Springfield used
to have a bus station on the edge of downtown. It's now located ob the
far noertheast edge of town at a salvage yard and towing company. The
city fathers are building a transportation hub in the middle of town to
feature mass transit bus, intercity bus and rail passenger hubs.
Were I picking for intercity transport - if I couldn't drive myself I'd
rather take the train. Trains don't fall out the sky like aeroplanes do.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Fajita Nachos
BC> Categories: Mexican
BC> Yield: 1 Batch
2 recipes ---
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Nacho Mama's Sheet-Pan Chicken-Fajitas Nachos
Categories: Breads, POultry, Beans, Cheese, Snacks
Yield: 3 servings
30 5"-round fresh corn tortillas
- deep-fried as directed
+=OR=+
16 oz Bag store-bought restaurant-
-style corn tortilla chips
16 oz Shredded Monterey Jack cheese
18 oz (2 cans) refried bean dip
3 1/2 c Tex-Mex Chicken Fajita
- Filling warmed slightly
1 c Spicy avocado crema
1 c Mexican crema or sour cream
To deep-fry fresh tortillas, divide tortillas into two
stacks and cut each stack into six wedges. Heat corn or
peanut oil in deep-fryer to 375oF/190oC. When the deep
fryer is ready: Fry 2 stacks of the tortilla triangles
for 40-45 seconds. Chips will be lightly-browned and
puffed in spots. Transfer to a large baking pan that's
been lined with 3-4 layers of paper towels. Using a
spatula, quickly and randomly separate the chips into a
single layer and lightly salt their tops ASAP. Repeat
process 5 more times.
To assemble the nachos, line a 17 1/2" x 12 1/2" baking
pan with aluminum foil, then, place a piece of parchment
paper in the bottom. Arrange chips across the bottom of
pan, in a semi-single layer, allowing them to overlap
and double-up occasionally. Scatter about two-thirds (4
cups) of the shredded Monterey Jack cheese over the
surface of the tortilla chips. By teaspoonfuls, drop
blotches of refried bean dip over the Jack cheese.
Scatter the chicken fajita mixture over the entire
surface, followed by the remaining shredded cheese.
To bake and garnish the nachos, place on center rack of
350oF/175oC oven and bake until Jack cheese is melted
and shows bubbly signs of light-browning, 6-7 minutes.
Remove from oven. Without hesitation decoratively
drizzle with the avocado crema and Mexican crema or sour
cream. Serve ASAP.
Place pan on table or cocktail table & get out the napkins:
By: Melanie Preschutti
RECIPE FROM:
https://www.bitchinfrommelanieskitchen.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: One-Skillet Tex-Mex Chicken-Fajita Filling
Categories: Poultry, Herbs, Chilies, Vegetables
Yield: 6 cups
2 1/2 lb boned, skinned chicken
- thighs, lightly-pounded into
- paillards
3 tb Oil
3 tb Fajita seasoning
Sprinkle of ground cumin
Sprinkle of ground jalapeno
Freshly-ground sea salt
MMMMM-----------------VEGETABLES & SEASONINGS------------------------
3 c Sweet onion; in 1/4"-slices
- slices cut in half-moons
1 1/2 c (ea) green, red, orange and
- yellow bell pepper; cored,
- julienned
3 tb Fajita seasoning
Sprinkle of ground cumin
Sprinkle of ground jalapeno
Freshly-ground sea salt
To season and cook chicken on first side, heat the oil
in a 16" electric skillet over low heat. Add the chicken
paillards to the skillet. Liberally season the top side
with half of the fajita seasoning (1 1/2 tablespoons),
followed by a moderate sprinkling of ground cumin,
followed by a very-light sprinkling of jalapeno pepper
and sea salt. Increase skillet temperature to 225o.
Saute the chicken until nicely-golden on the bottom,
about 6-7 minutes.
Using a fork or a spatula, flip the chicken over. To
season and cook the chicken on the second side, repeat
the seasoning process on the second side, and, saute
until golden on the bottom, another 6-7 minutes. Flip
the chicken over one more time and cook for 1 additional
minute. Turn the heat off. Remove the chicken from the
skillet (leaving all of the flavorful pan drippings in
the bottom. Slice the chicken into very thin strips and
set aside.
Add all of the onions and bell peppers to the chicken
drippings in the skillet, spreading them out across the
surface of the bottom of pan. Season the vegetables by
sprinkling them with all of the fajita seasoning, a
moderate sprinkling of ground cumin, and, a very-light
sprinkling of jalapeno pepper and sea salt. Using two
large slotted spoons, give the mixture a thorough stir.
Adjust the heat to 225o and saute the vegetables until
crunch-tender, about 3-4 minutes. Add all of the chicken
strips, give the mixture a thorough stir and continue to
cook until chicken is just heated through, about 1
minute. Turn the heat off. Transfer chicken/veggie
mixture to a large bowl. Serve immediately.
By: Melanie Preschutti
RECIPE FROM:
https://www.bitchinfrommelanieskitchen.com
Uncle Dirty Dave's Archives
MMMMM
... You mean you need drugs to hallucinate?
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