Bell Pepper Zucchini Fajitas Recipes

VEGAN FAJITAS

Steps:

• In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
• Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

BEEF AND BELL PEPPER FAJITAS

Steps:

• Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 3 to 5 minutes or until meat is no longer pink. Transfer beef to medium bowl. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir 2 minutes or until tender-crisp. Add to beef in bowl. Keep warm.
• Stir Rice Mix, water and tomatoes into skillet. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender.
• Return beef and vegetables to skillet; cook and stir until heated through. Serve in warmed tortillas.

SHRIMP FAJITAS WITH PEPPERS AND ZUCCHINI

Steps:

• In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce, 1/4 cup olive oil and half the garlic. Reserve 2 tablespoons marinade.
• Season shrimp with salt and pepper and place in a resealable bag. Pour in marinade and seal bag. Move shrimp around to coat well, place bag in a bowl and refrigerate for 30 minutes. Flip bag over periodically to redistribute marinade.
• Heat a large, heavy skillet over medium-high heat and add 2 tablespoons oil. When oil is hot, add onions and cook, stirring often, until they soften and begin to color, 3 to 4 minutes. Stir in bell pepper and chile and cook, stirring often, until peppers begin to soften, 3 to 4 minutes.
• Stir in zucchini and corn, and turn heat to medium. Add remaining garlic, cumin and salt to taste. Cook, stirring often, until the zucchini is tender and peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
• Pour in reserved 2 tablespoons marinade and scrape bottom of pan with wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
• Wrap tortillas in foil and warm in the oven, or wrap in a towel and warm in a steamer or in the microwave.
• Transfer shrimp, with marinade, to a bowl. Remove shrimp from marinade and blot briefly on paper towels. Reserve marinade.
• Arrange lettuce on a platter. Heat remaining 1 tablespoon oil over medium-high heat in a large, heavy skillet, preferably cast-iron, or a wok. Add shrimp and let sear; when they begin to turn pink, after about 1 minute, add drained marinade. Cook, stirring, until cooked through, 3 to 4 minutes. Using tongs, transfer shrimp from pan to platter. Turn up heat, reduce liquid in pan by half, and pour over shrimp.
• Arrange vegetables on platter with shrimp, or serve separately. Sprinkle with remaining cilantro and serve, with warm tortillas, salsa and crumbled queso fresco.

FAJITA BELL PEPPERS

Steps:

• If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers.
• Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2" wide strips; if you cut them too narrow, they'll go limp before they brown.
• Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).
• Add oil, swirl to coat bottom of pot.
• Add garlic, then peppers.
• Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.
• You want the peppers' skins to get brown patches;cook until tender-crisp.
• Sprinkle with salt, stir and serve.

BELL PEPPER FAJITA CHICKEN SALAD

Steps:

• Mix sour cream, mayonnaise and fajita seasoning together.
• Add shredded chicken and half of diced bell peppers and green onions to sour cream mix, and combine well.
• Top a bed of spring greens with chicken salad.
• Garnish with avocado and remaining diced bell pepper.
• Squeeze fresh lime juice over salad and a sprinkle of cayenne pepper, if desired.

BELL PEPPER-ZUCCHINI FAJITAS

Steps:

• Heat tortillas as package directs.
• Meanwhile heat oil in a large non-stick skillet over medium-high heat.
• Add peppers, zucchini and onions; saute 5 to 6 minutes until crisp-tender and slightly browned.
• Season with salt.
• MIX Salsa with sour cream.
• Top tortillas equally with vegetables, then salsa mixture, and roll up.
• Or just let everyone make their own.
• Enjoy.

STEAK FAJITAS WITH FRESH GUACAMOLE

Steps:

• In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add steak, bell peppers and onion and toss to coat. Cook immediately or cover with plastic wrap and refrigerate up to 24 hours.
• Set a large nonstick skillet or stove-top grill pan over medium heat. Spray with cooking spray and add steak and vegetables, with the marinade. Saute 5 to 7 minutes, until vegetables are tender-crisp. Transfer mixture to a serving platter.
• Meanwhile, warm tortillas in the microwave or according to package directions.
• To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly. Then add tomato, garlic, lime juice and cilantro and combine. Season, to taste, with salt and black pepper.
• Serve fajitas with guacamole on the side.

BLACKSTONE STEAK FAJITAS

Steps:

• Cut steak Into bite-sized pieces.
• Prepare marinade In large bowl. Stir to combine and add the steak pieces. Stir and let marinate for 30 minutes.
• While steak marinates In the delicious fajitas seasoning, prepare the veggies. Chopping them Into bite-sized pieces.
• Heat the Blackstone on high. Using the metal spatulas to spread a thin layer of oil on the griddle. When the Blackstone Is heated dump the veggies on the grill and spread Into a thin single layer.
• Cook the veggies 2-3 minutes WITHOUT stirring. While veggies cook season with salt, black pepper, and garlic powder.
• Flip veggies and cook anther 2-3 minutes or until the veggies are HALFWAY cooked.
• When the veggies are half way done, push them to one side of the Blackstone and turn DOWN the heat on that side to low.
• Add another thin layer of oil to the empty side where you will be cooking the fajita steak.
• Dump the steak on the grill and spread It out so It cooks In a single layer. Let the steak cook for 2-3 minutes WITHOUT stirring. The goal Is to get the meat to char but not burn.
• Flip the steak and repeat the cooking process until the meat Is done the way you like It.
• When the meat Is done, add the tomatoes to the meat side of the grille. Flip the veggies side and continue cooking on low.
• When tomatoes are the way you like, combine the veggies with the meat mixture. Taste for seasoing. You may have to add a little, salt, black pepper, or garlic powder.
• Serve with warm tortillas. Top with avocado, guacamole, cheese and or sour cream.