These fajitas are pan cooked and topped with fresh salsa and cojita. The perfect dish now that the weather is warming up. Let’s get cooking!Jump to Recipe
My kids loved making fajitas-specially in the summer when we are out in Montana and have our big outdoor grill. Now that I have son- in laws (or son in laws to be), I love that they take turns making margaritas, guacamole and grilling the meat for the BBQ. If the weather in not warm enough, you can make fajitas at home with just a large skillet.
All you need to remember is NOT to crowd the pan or you will never get that sizzling sear that is desired when making fajitas. I like my fajitas toppings with a bit of char on them- char equals- flavor.
You can use really any vegetables like jalapeños, peppers, onions, street corn or blistered tomatoes to make these fajitas. I like the classic combo of onions, peppers and chicken. I sprinkle a bit of cojita (Mexican cheese made from cow’s milk that is crumble and salty) , roasted salsa verde and a bit of fresh guacamole.
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- ***No gas stove? Heat tortillas by placing them, one at a time in a dry skillet on high heat. Cook on each side until browned or charred to your liking. Keep warm (covered) on a rimmed baking sheet in a 250 degree oven. ***
- Here is my favorite jarred salsa verde if you do not have time to make my recipe
- You can make fajitas with skirt or flank steak or shrimp. Shrimp only take 2-3 minutes to cook
- Steak will take about 4-5 minutes depending on level of doneness you prefer
- Gilled pineapple is a great way to have sweet fajitas
Make these delicious Sunset Margaritas to serve with the fajitas. Yummy! Cheers!