El Paso Chile Company FAJITAS Manuel D'instructions page 15

CHILE CON QUESO
24 Anaheim chiles (about 4 pounds)
1 lb. Velveeta cheese, cubed
1/2 lb. Monterey Jack cheese, shredded (about 3 cups)
1 cup heavy cream
4 cups finely chopped white onion
2 cups chopped cored and seeded tomatoes
4 cloves garlic, minced
Cut chiles in half lengthwise; remove stems. Place cut-side down on foil-lined baking sheet
and flatten with palm of hand. Broil 3 inches away from heat until skins are mostly blackened.
Transfer to paper bag; seal and let steam 10 minutes to soften skins. Remove and discard
skins; chop chiles (you should have about 3 cups chopped chiles). Set aside.
In 4-quart saucepan over very low heat (or use a double boiler), melt Velveeta and Monterey
Jack cheeses, stirring constantly. Stir in cream, continue to cook and stir until almost smooth.
Stir in chiles, onion, tomato and garlic. Heat through. Serve in chafing dish or fondue pot.
Makes about 2-1/2 quarts.
WEST TEXAS FIRE AND SMOKE FAJITAS
These fajitas are all that the name implies...hot, smoky and yummy. Believe me, your house
will smell like food heaven while you are grilling these bad boys. Don't like smoke, omit it
from the recipe.
1 1/4 to 1 1/2 pounds skirt steak or chicken tenders
Half can of beer
Fresh pico de gallo or store-bought salsa
1/4 cup vegetable oil
1/4 cup all natural liquid smoke (available in the BBQ section of the
grocery store. Figore brand is our favorite)
1 onion, thinly sliced
Juice of 2 large limes
1 dried HOT red pepper, crushed
1 clove garlic, pressed
Freshly-ground pepper, and salt to taste
Make a marinade of all the ingredients and marinate the steak or chicken, covered at room
temperature for about 1 hour. Preheat El Paso Chile Company Fajita Grill on High for 7 to 10
minutes.
When meat is ready to be cooked, slice into about 6-inch pieces and grill quickly, turning
once, no more than 3 to 4 minutes per side. Cut on the diagonal into thin strips and fold into a
warm flour tortilla with sour cream, guacamole and salsa.
VEGGIE FAJITAS
A mixture of broccoli, cauliflower, red and green bell peppers, jalapeño peppers, onions and
garlic, chopped bite-size, about 2 cups
2 tablespoons soy sauce
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon crushed garlic or garlic powder
1 teaspoon freshly-ground black pepper
1 tablespoon water
Mix soy sauce, cumin, oregano and crushed or powdered garlic; marinate all vegetables in
this mixture for a few minutes. Preheat El Paso Chile Company Fajita Grill on High for 7 to 10
minutes. Place the vegetables with 1 tablespoon water, on the grill side, and cover with lid for
a few minutes, until the broccoli is bright green. Stir the vegetables. Add black pepper just
before you remove the skillet from heat. Wrap in tortillas and add any combination of salsa,
guacamole, cheese or sour cream, if desired.
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