Ingredients with Measurements:
- 1 pound Puzzone cheese, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas
- Optional toppings: sour cream, guacamole, salsa, cilantro
Special Equipment Needed:
- Large skillet or griddle
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet or griddle over medium-high heat.
2. Add the sliced Puzzone cheese, bell peppers, and onion to the skillet.
3. Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper over the cheese and vegetables.
4. Cook for 5-7 minutes, stirring occasionally, until the cheese is melted and the vegetables are tender.
5. Warm the flour tortillas in the microwave or on a separate skillet.
6. Divide the cheese and vegetable mixture evenly among the tortillas.
7. Add any desired toppings, such as sour cream, guacamole, salsa, or cilantro.
8. Roll up the tortillas and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Puzzone cheese can be substituted with any other melting cheese, such as cheddar or Monterey Jack.
- Flour tortillas can be substituted with corn tortillas or lettuce leaves for a low-carb option.
- Bell peppers and onions can be substituted with any other vegetables, such as mushrooms, zucchini, or squash.
Variations:
- Add cooked chicken, beef, or shrimp to the cheese and vegetable mixture for added protein.
- Use different spices or seasonings, such as paprika, oregano, or taco seasoning, to change up the flavor.
- Make a vegetarian version by omitting the cheese and adding more vegetables, such as sweet potatoes or carrots.
Tips and Tricks:
- Use a non-stick skillet or griddle to prevent the cheese from sticking.
- Don't overcook the vegetables, as they should still have a slight crunch.
- Serve with lime wedges for added flavor.
Storage Instructions:
Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on a skillet until heated through.
Presentation Ideas:
Arrange the fajitas on a platter and garnish with cilantro or lime wedges.
Garnishes:
Sour cream, guacamole, salsa, cilantro, lime wedges
Pairings:
Serve with a side of black beans and rice or a simple salad.
Suggested Side Dishes:
Black beans and rice, salad
Troubleshooting Advice:
- If the cheese is not melting, try covering the skillet with a lid for a few minutes to trap the heat.
- If the vegetables are burning, reduce the heat or add a splash of water to the skillet.
Food Safety Advice:
- Make sure to cook the cheese and vegetables to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Fajitas originated in Texas in the 1930s, when ranch workers would grill skirt steak over an open flame and wrap it in a tortilla. The dish became popular in the United States in the 1980s and has since evolved to include a variety of meats and vegetables.
Flavor Profiles:
Savory, cheesy, slightly spicy
Serving Suggestions:
Serve hot and enjoy as a main dish or appetizer.
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