East Meets South Of The Border Fajitas Food

CHICKEN FAJITAS

Steps:

• 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
• Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
• 2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
• 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
• 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
• 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

SOUTH OF THE BORDER CHOCOLATE BEET BARS

Steps:

• Wash raw beets, peel, cut in chunks and puree in blender.
• Mix eggs, sugar, oil, vanilla and beets in large mixing bowl.
• In small bowl pour anise seeds. Add fat free half and half. Mix. Set aside. Steep.
• In mixing bowl add flour salt, baking soda and baking powder and cocoa. Mix well.
• Add 1/3 mixed dry ingredients to egg mixture, add 1/3 mixed half & half. Mix.
• Repeat two times until all ingredients are blended.
• Preheat oven 350*.
• Spray Pam on two jelly roll sheets or two raised sides cookie sheets.
• Spread evenly in both pans. Bake about 20 to 25 minutes. Press in the middle of the pan to see if batter will spring back up. When it does, it is done. Do not overcook.
• Cool.Cut in bars. Sprinkle powdered sugar and cinnamon is optional.
• Note: If you want chocolate mocha as a flavor: add 1 tblsp instant coffee with the cocoa.

EAST MEETS SOUTH OF THE BORDER FAJITAS

Steps:

• 1. In bowl, whisk together marinade ingredients. Reserve and refrigerate 1/2 of mixture for later use. Pour other 1/2 of marinade into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 4 and up to 8 hours, turning occasionally.
• 2. After meat is finished marinating, remove meat. Discard the marinade.
• 3. Heat 1 teaspoon fat in a large nonstick skillet over medium-high heat. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.
• 4. Wipe pan dry with paper towel. Add remaining 1 teaspoon fat to pan; heat over medium-high heat. Add beans to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Return beef to pan. Stir in reserved marinade; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat.
• 5. Preheat the oven to 325 degrees F. Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
• 6. Divide beef and bean mixture among warmed tortillas and enjoy.