El Paso Chile Company FAJITAS Manuel D'instructions page 12

PAN GRILLED PORTABELLA FAJITAS
1 pound fresh white mushrooms, cut in 1/4-inch thick slices
4 large portabella caps, cut in 1/4-inch slices
1/2 teaspoon salt
1 teaspoon finely chopped garlic
2 tablespoons olive oil
1 large onion, halved and cut into slivers
1 large red bell pepper, stemmed, seeded and cut into 1/2-inch wide strips
2 teaspoons finely chopped fresh jalapeño peppers
8 (6-inch) flour tortillas, warmed
Trim mushrooms, halve portabellas, slice white and portabella mushrooms in 1/4-inch
thick slices. Preheat El Paso Chile Company Fajita Maker on High for 7 to 10 minutes. Add
mushrooms, oil, and garlic. Cook and stir until mushrooms are tender, about 3 minutes;
remove to bowl. Add onion and red pepper. Cook and stir until tender, about 5 minutes. Stir
in jalapeño peppers and, if desired, 1 tablespoon chopped cilantro; heat until hot. Gently
blend in mushrooms. Spoon an equal amount into the center of each tortilla; fold bottom and
sides over the filling. Serve with sour cream, salsa, lime wedges and additional finely chopped
jalapeños, if desired.
SIMPLE SEA FOOD WRAP
Canned tuna or cooked shrimp
Scallion
Balsamic vinegar
Flour tortilla
Grated cheese
Preheat El Paso Chile Company Fajita Grill on High for 7 to 10 minutes. Place tuna or shrimp
on grill side. Top with scallion and a drizzle of Balsamic vinegar. Cook till heated through.
Sprinkle grated cheese on top. Roll up in warmed tortilla. Serve with salsa on the side.
BREAKFAST FAJITAS
1/2 lb. ground sausage
8 eggs
6 (8-inch) flour tortillas
1 cup grated cheese
Fresh pico de gallo or salsa and sour cream
Brown sausage on the grill side of El Paso Chile Company Fajita Maker. Add eggs, and gently
scramble until done. Place tortillas on warming side and cover with lid. Serve mixture over
tortillas, top with grated cheese (Colby, Monterey Jack, mozzarella or Cheddar), salsa, or
pico de gallo.
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