Monday, May 21, 2012
Server: "Do you know what you'd like?"
Me: "Can you describe the specials again?"
Server describes the specials.
Me: "Hmmm. What do you recommend?"
Server: "The (gross fried cheesy dish) is AWESOME!"
Me: "I'd like something healthier...."
Dear Husband shares a sympathetic look with server, who then recommends something I don't want.
Me: "Hmm. You know what, I'll have the chicken fajitas."
Fajitas are a safe dish because they are deconstructed -- all the parts are separate, so you can decide what to put on your dish. I 86 the dairy (sour cream and cheese) and focus on the protein and vegetables, and I'm a happy camper. And so are DH and the server.
Making fajitas at home is actually easier than going to a restaurant with me. Don't tell my husband!
Chicken and Steak Fajitas
Serves 4 - 8
1 pound flank steak
1 pound chicken breast
1/4 teaspoon coriander
1/4 teaspoon cumin
3/4 tablespoon chili powder
4 tablespoons olive oil, divided
1 yellow onion -- cut in strips
1 green bell pepper -- cut in strips
1 red bell pepper -- cut in strips
pinch Penzey's southwest seasoning
8 fajita tortillas
Optional toppings: reduced-fat sour cream, salsa, shredded cheese, shredded lettuce, chopped tomatoes, guacamole or avocado, wedges of lime
Combine coriander, cumin, chili powder and a pinch of salt and pepper and rub onto both sides of meat and chicken. Drizzle with 2 T. olive oil and refrigerate for 1-2 hours.
Line a large rimmed baking sheet with parchment. Place onion and peppers on baking sheet and toss with remaining 2 T. olive oil. Season with southwest seasoning. Roast in 425 oven for 20 minutes, or until vegetables are getting charred around the edges. Set aside.
Preheat grill to medium. Grill steak and chicken for 4 - 6 minutes on each side or until done to your liking. Let meat rest for at least 10 minutes before slicing thinly against the grain. Divide onions and peppers in half. Toss half with the chicken and half with the steak.
Serve the chicken and steak fajitas along with any toppings you like.