Friday, November 16, 2012

My Famous Fajitas!

Ohhh how I love fajitas! Sizzling, succulent, mouth wateringly good fajitas!
This recipe was a recipe that I got, believe it or not, when I was in Grade 7 in Home Economics (they called it Foods & Fashion to be less "sexist" but we all just called it Home Ec - nice try, though CBE!) and I've tweaked it to be a bit more grown up!
Now, I'm tweaking it to be gluten and dairy free... the results have been fantastic, but I've yet to debut the new allergen-free (for me, anyways) fajitas at the occasional Fajita Fridays that we sometimes have! The last one was a success :)
OOH - just got a fab idea - what if I made them and served them with the Quinoa Tortillas I found on Pinterest?! Oh wow, I can't wait for the next Fajita Friday! 
This recipe I usually BBQ, but if you live in Calgary right now then BBQing's the last thing you wanna do, so I've included instructions for baking, too.
Below, I've tailored the recipe for 6 people, but these are a sure-fire hit, so you may want to double the recipe! And, remember, fajitas can have whatever you want in them, so don't feel obligated to follow the fillings or spices exactly as they are here; these are merely what has been popular with our fajita eaters!

Kath's "Famous" Fajitas!
6 gluten free, dairy free tortillas (or check out my Pinterest page for a recipe on DIY Quinoa Tortillas)
6 chicken breasts, diced
2 cups salsa - "medium" is delicious, "hot" is good
1 tbsp. olive or canola oil
1 cup Daiya Monterey Jack style dairy free cheese
1 red bell pepper, diced
1 red onion, finely chopped
2 tbsp. garlic, minced
1 can whole kernel corn
1 can beans, any type (I prefer kidney beans, but the general consensus is black beans)
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. chili powder
2 tsp. cayenne powder
2 tsp. rosemary powder (rosemary leaves do fine as well)
dash of salt
1 tsp ground black pepper
4 tbsp. Becel Vegan Margarine
1 cup ketchup

You will also need: 
2 large sheets of tin foil, about 30x30cm (ruler/ruler rule!) - I would maybe double this and layer so that the tin foil does not rip!

Extra fixin's (optional)
Spinach or lettuce
Extra cheese 
Extra onions
Tortilla chip pieces
Sour cream

Warm up BBQ, turning your dials to just about "High" setting (for oven baking, preheat oven to 450F). While your BBQ (or oven) is heating up, dump 1 cup of salsa onto each sheet of tin foil. Evenly divide chicken and place on top of salsa. Drizzle 1/2 tbsp. each on top of the chicken. In a medium sized bowl, mix red bell pepper, onion, garlic, corn and beans. Divide evenly and place on top of chicken. Sprinkle 1/2 cup each of Daiya cheese onto mixture. In a small bowl, combine spices, then divide evenly and place on top of each chicken mixture. Take 1/2 cup ketchup and dump onto chicken mixture, then finish mixture with 2 tbsp. each Becel Vegan Margarine.

Wrap tin foil around mixture, ensuring that everything is covered. Place on BBQ for 15 minutes, then flip and let cook another 15 minutes. If chicken is still pink, flip again and cook for 10 minutes or until cooked through.
For oven: Leave top of tin foil open, but with sufficient space to cover when needed. Cook for 20 minutes, then flip and cook for 10 minutes or until cooked through.

Place mixture onto gluten and dairy free tortillas, and fill with toppings of choice.


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