FAJITAS are MANA from HEAVEN !
Last night we made what I like to call a "whip up" dish .
No recipe followed, just went with our gut and whipped something together and MAN OH MAN was it YUMMO !
Believe it or not,, our lil plum already likes peppers and portabello mushrooms. Just goes to show that if started early,, children can adapt to ALL SORTS of different food flavors. Obviously at this age, 23 months, she cant eat a fajita like we would typically eat it,, we have to dice up the peppers and mushrooms and giver her some sour cream to dip it in,, ( she loves to "dip" thing) and then I just give her a warmed quesadilla on the side to eat with the VEGGIES :) .
Heres the down low on the dish that we will FOR SURE to be repeating.
sorry for the poor lighting in the pic,, doesnt do the beautifully colored peppers justice,, :( )
Ingredients
2 yellow bell peppers ( all cut in fajita size strips )
2 Ornage bell peppers
2 red bell peppers
2 Green bell peppers
1 large onion ( also cut fajita size strips )
3 cloves of garlic ( diced and minced)
Portabello mushrooms sliced lengthwise about 1/2 inch thick,, I used about 2 cups but I DEFINATELY reccomend the more the better.
In canola oil saute the garlic, 1/2 the onions and portabello mushrooms for about 10 minutes
Til they are soft but not mushy
Set aside,,
In same pan saute the peppers and the remaining onions
Season while sauteeing with a combination of your favorite mexican spices.
(I used Chili powder, cumin, red pepper flakes, chipotle chili powder, black pepper and salt.. I would recommend some adobo too but unfortunately I didnt have any this time round. You could also use pre packaged "Fajita" mix if you reaaaaally wanted to )
Saute til tender but not mushy,, stir frequently to keep from sticking,,
Serve on corn or flour tortillas with a sprinkling of chihuaha cheese !
(not too much this cheese is yumolicous but very high in sodium)
Plum rating: "NUMMY NUMMY ( ie,, please re do again mommy )
http://lilysveggiebites.blogspot.com/
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