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Mexican Tempeh Fajitas Recipe

admin — Thu, 06 May 2010 11:11:17 +0000

Mexican Tempeh Fajitas Recipe

Ingredients:

8 ounces tempeh
10 whole wheat tortillas
1/4 cup tamari soy sauce
10 scallions
2 garlic cloves
1 red pepper
1 green pepper
1 chili pepper (optional)
2 tablespoons corn oil or 2 tablespoons canola oil

Preparation:

Steam the tempeh in water for about 10 minutes, followed by a 30 minute soak at room temperature, while prepping other food items. Then slice the tempeh into strips, trying to get 20-30 strips out of your tempeh. Smash the garlic down, or run it through a press, reserving all its juices. Slice the red and green pepper into long 1/2 inch strips. Chop the chili pepper into quarter inch segments and remove the seeds. Cut the scallons into 6 inch segments, and cut these in half, lengthwise. Drain the tempeh, and marinate with the tamari soy sauce and garlic. Heat up a heavy skillet to hot, and cook each tortilla, flipping them, and using a spatula to punch them back down should they rise. Remove to a plate, cover with paper towels, to keep warm. In a skillet, add the oil at medium high heat. Add the tempeh, and fry until brown. Remove to paper towels. Cook the peppers in that skillet a few minutes and then add the scallions for about 30 seconds. On each tortilla, align two or three strips of tempeh, as well as strips of pepper and onion. Sprinkle in any chili pepper. Fold each tortilla into fajita form – fold bottom up, then the two sides inwards. Serve immediately.

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Crock Pot Chicken Fajitas Recipe

admin — Fri, 08 May 2009 09:17:48 +0000

Mexican Crock Pot Chicken Fajitas Recipe

Ingredients:

1 lb boneless skinless chicken breast, cut into small strips
1 tomato, chopped
1 small onion, sliced
2 garlic cloves, minced
1/2 green bell pepper, cut into strips
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
2 limes, juice of
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon chili powder
tortillas
guacamole (optional)
sour cream (optional)

Preparation:

Place the sliced onion in the crock pot. In a small bowl, combine the seasonings with the lime juice. Add the chicken strips and toss well. Pour the chicken and juices over the onion in the crock pot. Cover and cook for about 6-8 hours. Stir in the pepper strips during the last 30-45 minutes of cooking. Serve on tortillas, with guacamole, sour cream and tomatoes.

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Chicken Fajitas Recipe

admin — Fri, 06 Mar 2009 15:41:35 +0000

Mexican Chicken Fajitas Recipe

Ingredients:

4 tortillas, warmed
1 lb boneless skinless chicken breast, all fat removed
nonfat sour cream
4 ounces fat free sharp cheddar cheese
1/4 cup light soy sauce
1 can black beans
3 plum tomatoes, cut into edges
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium red onion, thinly sliced
green onions
1/4 teaspoon dried tarragon
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons lime juice

Preparation:

Make a marinade from the soy sauce, herbs and 1 tablespoon lime juice. Add the chicken and let marinate for about 4 hours in the refrigerator. Grate the cheddar cheese and set aside. Chop the green onions and set aside. Empty the black beans can into a small pot. Add the remaining lime juice and bring to a boil, stirring occasionally. Reduce the heat to low and let simmer for about 10 minutes. Remove from the heat, mash with a potato masher and keep warm. Remove the chicken from the marinade and cut into strips. Spray a heavy skillet with cooking spray and heat at high temperature. Add the chicken strips and sear, adding 1 tablespoon of the marinade. Add the peppers and onions, heat and stir for about 2 minutes, then add the tomato and cook for 1 more minute. Remove from the heat. Spread the tortilla with the mashed black beans. Add the chicken, vegetables, sour cream and cheddar cheese, and top with the chopped green onions. Serve.