Fajitas In Pitas Recipes

BEEF FAJITA PITAS

Steps:

• Spoon salsa into pita bread halves.
• Fill pita breads with beef, bell pepper and cheese.

FAJITA PITAS

Steps:

• Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil., Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side., Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.

FAJITAS IN PITAS

Steps:

• In a small bowl, mix mayonnaise, green onion, mustard and pepper; reserve 1/3 cup for assembling. Spread remaining mixture over chicken and peppers., Grill chicken and peppers, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer inserted in chicken reads 165° and peppers are tender. Cut chicken into 1/2-in. slices; cut peppers into 1-in. slices., Spread reserved mayonnaise mixture inside pita halves; fill with lettuce, chicken and peppers.

BEEF FAJITAS

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

RATTLESNAKE FAJITA PITAS

Steps:

• Marinate rattlesnake meat, refrigerated, for about 3 hours in teriyaki sauce, seasoned salt and jalapeno seasoning.
• In a large iron skillet, heat olive oil and sear meat. Add bell pepper, onion, garlic and tomatoes and cook for about 10 minutes until vegetables are tender. Add any additional seasonings to suit taste.
• Cut pitas in 1/2 and butter the inside of the pocket and toast until crispy. Spoon rattlesnake meat and vegetables into pitas and top with cheese.
• Served best on a bed of rice with side condiments of picante sauce, guacamole and sour cream.

CHICKEN FAJITA PITAS

Steps:

• Set oven to 325 degrees.
• In a bowl toss the chicken strips with the fajita spice mix and garlic powder (if using) toss to coat; set aside.
• Slice the pitas in half; spread about 1/4-cup of the refried beans on each half, place on a lightly greased baking sheet.
• Cover foil and bake for about 10-15 minutes.
• Meanwhile heat oil in a large skillet over medium heat; add in the chicken strips and saute for about 5-6 minutes.
• Add in the onion slices and bell pepper slices; sate for about 3 minutes or until the chicken is done.
• Season with salt and pepper to taste.
• Spoon the mixture equally between the 8 bean-filled warmed pitas.
• Top with sour cream, shredded cheddar, chopped tomatoes, shredded lettuce and olives.