El Paso Chile Company FAJITAS Manuel D'instructions page 13

SPICY BLACK BEAN DIP
2 cans (15 ounces each) black beans, undrained
4 slices bacon
1 cup chopped onion
1 cup chopped red bell pepper
2 cloves garlic, minced
1/2 to 1 teaspoon crushed red chiles or canned chipotle in adobo sauce
1/2 teaspoon ground cumin
1/2 teaspoon leaf oregano, crushed
1 cup chopped cored and seeded tomato
1-1/4 cups shredded pepper Jack or Monterey Jack cheese
2 teaspoons freshly squeezed lime juice
Salt and freshly ground black pepper
1/2 cup sour cream
2 tablespoons chopped cilantro
In food processor, puree one can of the beans with its liquid; set aside. Drain remaining can
of beans; set aside. Cook bacon in large skillet over medium heat until crisp. Drain on paper
towel; crumble and refrigerate. Pour off all but 1 tablespoon bacon drippings from skillet. Add
onion, red bell pepper and garlic to skillet; cook until tender. Stir in chiles, cumin and oregano;
cook, stirring, one minute. Stir in both cans of beans and tomato. Cook, stirring often, until
mixture thickens slightly, about 3 to 4 minutes. Remove from heat. Stir in cheese and lime
juice; season to taste with salt and pepper. Cover and refrigerate several hours, or overnight,
until thickened. Stir in half of bacon. Garnish with sour cream, cilantro and remaining bacon.
Makes 4 cups dip.
GOOD 'OL CHICKEN FAJITAS
2 pounds skinned and boned chicken breasts or chicken tenders
Spice Rub:
4 tablespoons pure red chile powder any heat level you like (I like it hot)
1 tablespoon cumin
1 tablespoon black pepper
3 tablespoons garlic powder
3 tablespoons onion powder
1 1/2 tablespoons crushed chile pepper
1 tablespoon salt
5 tablespoons vegetable oil
1 red bell pepper, in strips
1 yellow bell pepper, in strips
1 red onion, in strips
6 (8-inch) flour tortillas
Garnish:
1/2 cup sour cream
1/2 cup guacamole
1 cup chopped tomatoes
1/2 cup refried beans
In a small bowl, mix together spices for rub. Trim chicken and cut diagonally into strips. Add
oil and mix well. Toss with spice rub, cover and marinate. Preheat El Paso Chile Company
Fajita Grill on High for 7 to 10 minutes. Stir-fry meat; when almost done add vegetables and
stir fry. Vegetables should remain crisp. It is best to work in 2 batches instead of putting
everything in the El Paso Chile Company Fajita Grill at once. Wrap meat in tortillas and garnish
with guacamole, sour cream, beans, cheese, and lettuce.
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