Fajita Dip Food

FAJITA HUMMUS

Steps:

• OPTIONAL IF USING DRIED CHICKPEAS. Cook the Chickpeas: (*Do Not Soak) Place 1 1/2 cups of dried chickpeas in a slow cooker. Add 32 ounces of water* (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
• (OPTIONAL IF USING DRIED CHICKPEAS) Transfer the chickpeas to a large clean kitchen towel of paper towels, and dry, massaging the chickpeas gently to remove their skin.
• Transfer chickpeas to the bowl of a food processor. Add cloves of garlic, cilantro, roasted red pepper, and 1 tablespoon of chickpea liquid. Process until chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of bowl as needed.
• Add the remaining hummus ingredients except olive oil. Process to combine, about 1 minute, again stopping to scrape down the sides of bowl as needed. With processor running, slowly stream in the olive oil. Slowly stream in chickpea cooking liquid, 1 tablespoon at a time, until desired consistency is achieved.*
• To Serve: Transfer the hummus to a serving bowl, drizzle with a bit of extra virgin olive oil if desired, and top with desired garnishes. Serve with pita chips and enjoy!

MAMA'S FAB-U-LOUS FAJITAS

Steps:

• Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.
• Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.
• Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
• Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.

FAJITA DIP

Steps:

• 1. In a bowl combine the cream cheese and salsa. Spread into a 9-inch pie plate.
• 2. In a skillet heat the oil. Saute the chicken, red and green bell pepper, the onion and the jalapeno pepper for 3 to 4 minutes, or until peppers and onion are tender.
• 3. Add the fajita packet and the water, simmer 5 minutes on medium-low heat.
• 4. Pour mixture over cream cheese.
• 5. Spread the guacamole dip on top.
• 6. Sprinkle the fiesta cheese on top. Serve with tortilla chips.

VELVEETA EASY CHEESY FAJITA DIP

Steps:

• Microwave all ingredients except sour cream in large microwaveable bowl on HIGH 6 to 8 min. or until VELVEETA is melted, stirring after 3 min.
• Stir in sour cream.
• Serve hot with crackers or assorted cut-up fresh vegetables.

CHICKEN FAJITA DIP

Steps:

• Cream taco seasoning and cream cheese together.
• Spread in a 9-by-13-inch baking dish.
• Top with chicken.
• Cover chicken with coating of taco sauce (as much as you like) and jalepenos.
• Cover with shredded cheese.
• Place in 350-degree oven for about 20 minutes, until cheese is bubbly and mixture is warmed through.
• Garnish with chopped tomatoes, more jalapenos if you're daring, and olives.

CHICKEN FAJITA QUESO DIP

Steps:

• Melt Parkay in large skillet over medium-high heat. Add onion and bell pepper; cook 3 to 5 minutes or until tender, stirring occasionally. Add chicken and fajita seasoning; stir to combine. Cook 1 minute or until chicken is hot. Remove from heat; set aside.
• Combine Velveeta and undrained tomatoes in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended.
• Add chicken mixture to Velveeta mixture; stir to combine. Serve with tortilla chips or assorted vegetables, if desired.

CHICKEN FAJITA DIP

Steps:

• Mix, Microwave in glass bowl on High, Stirring at 1 minute intervals, until Cheese is melted.
• Serve with Tortilla Chips.

FIESTA 7 LAYER DIP

Steps:

• 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

FAJITAS

Steps:

• For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
• Preheat a ridged grill pan on high heat.
• Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
• For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
• While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
• You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
• Thinly slice the steak against the grain on a diagonal.
• To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
• May also be served with sour cream and shredded cheese.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
• Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.