Pleasant Valley Plant Farm

When the garden starts providing bell peppers, the first thing I think of is fajitas. 

  Make 8 – 10 Fajitas ( 8 – 10 tortillas required )

Fajita Sauce Ingredients : ( mix together and set aside )

1/3 cup cooking oil

2 tablespoons soy sauce

1 teaspoon cumin

1/2 teaspoon paprika

1 teaspoon sugar

1/4 teaspoon pepper

1/2 teaspoon celery salt

1 tablespoon wine vinegar ( I prefer balsamic vinegar )

Vegetables : ( sliced 1/4 inch wide by 1 inch long )                              

3 ribs celery

1/2 onion

1 medium bell pepper ( I use 1/2 green & 1/2 red )

Meat : ( sliced 1/4 inch thick strips, 1/2 inch wide by 1 inch long )

1 to 1 1/2 lbs. ( choose one type )  Boneless Skinless Chicken breast ; pork ; or lean cut of beef ( I prefer London broil )

Shredded Cheese :

2 cups shredded cheese ( cheddar, jack, Mexican blend, mozzarella, whatever ) ( I like 1/2 cheddar and 1/2 pepper jack )

Directions :

  Heat 1 to 2 tablespoons of oil in a large skillet, on medium-high heat, and stir-fry vegetables until crisp tender.  Remove from skillet to bowl and set aside.  Add another tablespoon of oil and cook meat strips until no longer pink.  Stir in  vegetables and add fajita sauce, then heat thru. 

  Spoon out a strip down the center of a tortilla, sprinkle with a little cheese and roll up.  You can roll up the whole batch or haul it all to the table and let everyone make up their own.  Top with a little salsa and sour cream and its eatin’ time folks !