Sunday, May 8, 2011

Vegetable & Steak Fajitas with "Killed" Jalapenos (Fail)

This recipe was found in the May 2011 Cooking Light Magazine on page 89. The recipe is fairly simple but I did not care for it all that much. I don't think it had enough flavor. There seemed to be something missing. Although I did not like the meal, I wanted to share the recipe. I think that everything I try (and document) should be shared regardless of if it was a success or not.

 The ingredients. Pretty standard for fajitas.

Combine the water, lime juice and sugar in a bowl.

Slice the jalapenos lengthwise intro strips.

Place the jalapenos into the mixture and mix well. The recipe calls for the seeds to be taken out, but we left them in for a little extra spice. Place the mixture off to the side.

Cut the beef across the grain into thin slices. (Ian was in charge of cutting the meat... who uses that many knives?!) Season with salt and pepper.

Add oil and beef to the pan. Saute for three minutes or until done.

 Remove the meat from the pan and set to the side.

Prepare your mushrooms and zucchini.

Prepare your onions and peppers.

Saute the mushrooms and zucchini in the pan. About four minutes.

When the vegetables are done, remove them and set to the side. I placed them with the meat.

Put the peppers, onions, garlic, chili powder, salt and pepper into the pan. Saute for about five minutes or until they are crisp-tender.

Add the meat, mushroom and zucchini back to the pan. Heat together for about two minutes.

Prepare your tortillas! I use these for wraps for lunch during the week (the small ones) and they are delicious! The recipe says to use corn tortillas.

Put the tortilla together. Top with your jalapenos and some fresh cilantro.

I put guacamole on mine, to add a bit more flavor to it.

Ingredient list:
-12 ounces Flank Steak
-2 tablespoons hot water
-2 tablespoons lime juice
-1/2 teaspoon sugar
-2 jalapeno peppers, seeded and cut lengthwise into strips
-2 tablespoons olive oil
-3/4 teaspoon kosher salt
-3/4 teaspoon black pepper
-4 cups sliced mushrooms (we used two mushrooms total... we don't really care for them)
-2 cups sliced zucchini
-2 cups sliced onion
-1 1/2 cups red bell pepper, strips
-3 garlic cloves, minced
-1 teaspoon chili powder
-6-inch corn tortilla
-1/2 cup chopped cilantro

Using all of their ingredients, including the corn tortillas, the nutrition facts are:
-Calories: 361
-Fat: 13.5g(sat-2.8g, mono-6.6g, poly-18g)
-Protein: 25.6g
-Carb: 39.1g
-Fiber: 6.1g
-Chol: 28mg
-Iron: 2.3mg
-Sodium: 455mg
-Calc: 77mg


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