Fajitas

This recipe was developed by Chef Craig Mombert at Davidson College during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 1
Serving size: 3 fajitas

Ingredients

1 Fl. Oz. Olive Oil
1 Oz. Poblano Pepper, Roasted, Julienne
1 Oz. Red Onion, Julienne
1 Oz. Green Peppers, Julienne
1 Oz. Sliced Mushrooms
2 Oz. Grape Tomatoes, Halved
4 Oz. Garlic, Chopped
4 Oz. Plant Strength Chick’n Bites, Rehydrated
3 Flour Tortillas
2 Oz. Moocho Cheddar Style Shreds
Fajita or Taco Seasoning (Optional) to taste
4 Oz. In Harvest Aztec Blend

Preparation

1. Heat the olive oil in a sauté pan.
2. Add the red onion, green pepper, mushrooms, roasted poblano and garlic.
3. Keeping the pan moving while cooking cook the vegetables until they are soft, and the tomatoes start to blister.
4. In a sauté pan, heat oil add the Plant Strength Chick’ N Bites, heat through then add fajita or taco seasoning, toss to lightly coat the Chick’ N Bites.
5. Place the sauté vegetables on a platter (plate), then place the Chick’ N Bites on top of the vegetables.
6. Place rice or grain to the side. Serve with warm tortillas, guacamole, salsa and Moocho Cheddar Style Shreds.