Fajitas

I love sour cream. I would probably eat it off of a leaf. Therefore, anything that can possibly be dipped in or accompanied by sour cream is delicious. In this recipe, it is optional, but just in case you love sour cream as much as I do, this one is a gold mine.

Last Sunday my sister went to the grocery store and brought back ingredients for several different meals to make throughout the week. I have been pretty busy taking care of a sick dog so it was nice that she did that. I also hate going to the grocery store. If I never had to go again I wouldn't be all that broken up about it. Anyway, she forgot nacho ingredients AND SOUR CREAM so I ended up going last night to get some "staples" while she was marinating. It wasn't terrible, but I also didn't run into anyone I knew which is a big positive when I'm grocery-ing. I like to get in and get out, no small talk in the dairy section...you know?

Around 7, a few of our friends ended up stopping by, and this was a perfect meal as it can be stretched very far and what you don't serve is great as leftovers for lunch, dinner, or a salad the next day. We have a great drop-by house and love when people walking around town stop in for a beer and stay for a bite to eat (as often happens and did last night). There is truly nothing that makes me happier than one of my friends bbm-ing or calling or texting saying "I'm outside, let me in!" So, if you are one of my (our) friends, this is your open invitation to come by any time. If it's a bad night we'll tell you to beat it, but that's unlikely around our house. We always have plenty of food at the house, and if not, Pizza Movers is on speed dial (333-9199). We love company!

Here is what was on the menu for last night:

Nachos
Chicken Fajitas
Spanish Rice
Mexican Salad
Sour Cream (it's not actually it's own dish but should be)
Coronas/Bud Lights


Fajitas and nachos make for a great serve-yourself, casual meal. Everything goes well together, especially when you wash it down with an ice cold Corona (with a lime). We doctored up the Spanish rice a little, so I'll tell you how to do that below.

Here's what to get at the grocery:

Tostitos/tortilla chips
2 bags shredded Mexican or cheddar cheese
2 bell peppers, any colors, an assortment for more color
2 yellow or red onions
Garlic
5 Limes
Guacamole (just buy it...the homemade kind is bland and the storebought is just as good)
Salsa
Sour cream
Chicken breasts (or a flank steak if you prefer beef fajitas)
Olive oil (if you don't have it)
1 box of Spanish rice mix
1 can ro-tel tomatoes with green chilies
1 can black beans
1 can corn
1 avocado (find a ripe one)
Lettuce (romaine is fine)
Cilantro
BBQ Sauce and Ranch for salad dressing
Tortillas (flour)
Beers


For the Nachos:
-Spread chips on cookie sheet
-Layer one bag of cheese on top (more than you would think is necessary)
-Put in 350 oven until cheese is melted
-Serve with guac, sc, and salsa
Everyone can eat these around the kitchen or wherever you are and they are soooo good. Who doesn't love nachos?

For the Mexican Salad:
-Chop up lettuce, put in bowl
-Add 1/2 cup chopped cilantro
-Strain and wash black beans, add 1/2 the can
-Strain and wash corn, add 1/2 the can
-Chop up avocado, add (do this last as it will brown)
-Mix together 1/4 cup bbq sauce and 1/4 cup ranch dressing, toss together when ready.

For the Spanish Rice:
-Follow the directions on the box and bring the correct amount of water to a boil in a pot
-Add the rice and stir, also at this time add the can of ro-tel tomatoes and green chilies (don't strain)
-Cook, covered, according to directions
-Right before the rice is supposed to be cooked, add in the other half cans of corn and black beans, stir.

For the Fajitas:
-Marinate the chicken breasts or flank steak in lime juice (from 3 or 4 limes, get an extra for the coronas), olive oil (about 1/4 cup), salt and pepper. Let marinate overnight or for half an hour in a ziploc. It doesn't make a whole lot of difference.
-Slice bell peppers and onions into thin strips, put into skillet and saute with olive oil, salt and pepper, and a little lime juice. Set aside.
-Grill or bake chicken breasts or flank steaks. I am scared of grilling so usually someone else does it. However, if you are not a wuss, throw them on the grill and cook until they are done. Otherwise, bake in the over for 30 mins until cooked.
-Slice chicken/steak into thin strips.
-Put Tortillas on a plate, cover with damp paper towel and microwave for 30-60 seconds or until hot.

To Serve:
-Tortillas are already on a plate
-Place Rice in a serving dish with a spoon
-Place sauteed veggies on a big serving platter, layer chicken/steak slices on top, add a serving spoon
-Put extra shredded cheese, sour cream, salsa, and guac in individual bowls with spoons and put out on counter/table/buffet
-Dress and Toss Salad, add serving spoons

Let everyone serve themselves. Some people like to put the rice right on their tortilla with the chicken and veggies, some people will make a mexican salad with everything, any way is great.

If you want to go crazy, have an open, cold corona on the counter with a lime wedge in it for each of your guests to take when they sit down.


Mucho Gusto y Feliz Hostessing!