I know I already posted a fajita recipe, but these were too good not to mention! My in-laws put these together for last night's family Christmas get-together (Fajitas for Christmas dinner? Now that is out-of-the-box thinking!). They were beyond delicious. It was like there was a party in my mouth and everyone was invited! The secret to the good taste, I think, was twofold. One, the veggies were prepped the day before and left to marinate overnight. Second, the veggies were cooked in a BBQ wok (by yours truly).INGREDIENTS
Quantity varies depending on how many fajitas you are making
- red, yellow, and green pepper, sliced
- sweet vidalia onion, sliced
- red onion, sliced
- portabella mushrooms, sliced
- olive oil
- chili powder
- balsamic vinegar
METHOD
1. Toss peppers and onions in olive oil. Sprinkle liberally with good quality chili powder and toss again. Let marinate overnight, if possible.
2. Toss mushroom slices with olive oil, 1 tsp or so of balsamic vinegar, and chili powder. Let marinate overnight, if possible.
3. Heat BBQ to med-hi heat. First cook peppers and onions in a BBQ wok (or some other metal container with holes), stirring frequently. Cook until veggies are soft and slightly browned. Do not overcook. Remove pepper and onion and keep warm. Cook mushroom slices for about 5 mins, until softened.
Serve these with whatever suits your fancy. We had guacamole, chopped green onion, chopped tomato, and pan-fried Yves "Chicken" Tenders.
