Even Eat The Fajita Plate

Have you ever said you were so hungry you could eat the plate too? Well, you get to do exactly that with this satisfying fajita salad since the bowl is edible too.

In fact, that’s the only real labor-intensive task; shaping the “bowl.”

If you’re into Mexican food, or if you’ve ever made a brioche, you have the equipment to do this. It’s just a fluted deep metallic bowl that you drape the flour tortilla over to mold the shape.

However, if you don’t have those bowls, a nice softball-sized aluminum foil ball will suffice nicely. Just drape the tortilla over the ball so you get a bowl-like result. While it won’t be as pretty as using the mold, it works and that’s all that counts here.

Simple Fillings

The beauty of these fajita salad bowls is how simple the filling is. It’s some veggies and a spicy fajita seasoning seasoning.

For this recipe, you can use commercial fajita seasoning, but I always think it’s better to make your own. First of all, it’s way cheaper and maybe even more importantly, you control the ingredients so there’s nothing in it that you can’t pronounce. And since you make relatively small batches, it’s always fresh.

As for the veggies, I use a mix of baby salad greens and try to vary the colors of the bell peppers. However, using just one color–green–works well too. All the colors taste the same so it’s just a visual thing to mix colors. The orange and yellow peppers are costly, but if you can catch a sale, then by all means use a variety. Remember, you can freeze bell peppers so anything extra won’t go to waste.

Spicy Fajita Seasoning

As I said before, feel free to use any commercial fajita seasoning you like. But since I have a lot of herbs and spices on hand, I make my own spicy fajita seasoning.

One substitution I make when I make up a batch is use chipotle chili powder instead of the generic. Now, it may render it “unuathentic,” but the taste of chipotle really ups the ante on flavor. I’ve also tried ancho chili powder as well. Both are great substitutes that can also enhance the flavor of other recipes, such as these spicy pork chops, so I recommend buying them.

The Recipe

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Fajita Salad Bowls

Combine a salad with fajitas--all served in an edible bowl

Prep Time15 minutes mins

Cook Time10 minutes mins

Course: Dinner, Main, Main Course

Cuisine: Mexican

Keyword: fajitas, flour tortilla bowls, spicy fajita seasoning

Servings: 6

Calories: 273kcal

Author: Judith Hannemann

Ingredients

• 1 lb thinly sliced sirloin steak or any tender steak
• 6 flour tortillas about 10-inches/25 cm in diameter
• 6 cups assorted salad greens
• 2 bell peppers julienned
• 1 large onion sliced
• 2 tbs oil

Fajita Seasoning:

• 1 tbs cornstarch
• 2 tsp chipotle chili powder
• 1 teaspoon salt
• 1 tsp paprika hot paprika preferred
• 1 tsp white sugar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin

US Customary - Metric

Instructions

• Mix all the fajita seasoning ingredients in a small bowl; set aside
• To make tortilla bowls, preheat oven to 400F/200C. Dampen the flour tortillas with a few drops of water. Mold them to shape on the exterior of fluted tortilla shaper bowls. If you don't have the shapers, see post for another method. Bake for about 5 minutes, or until the tortillas begin to brown and hold their shape. Remove from oven and cool completely. FYI you can make a bunch of these for later use.
• Fill the tortilla bowls with about 1 cup of salad greens.
• Heat oil in a large skillet. Add the thinly sliced steak and brown. Add the onion and cook until onion just becomes transluscent. Add the peppers and fry just until they turn a bright color. Add the fajita seasoning and stir well to blend.
• Place the meat mixture on top of the salad greens in the bowl. Serve immediately

Nutrition

Serving: 1bowl | Calories: 273kcal | Carbohydrates: 24g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 661mg | Potassium: 505mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2083IU | Vitamin C: 61mg | Calcium: 67mg | Iron: 3mg

The post Beef Fajita Salad Bowls appeared first on The Midnight Baker.

These apple pie chimichangas are so easy to make, you’ll make them often!

Apple Pie Chimichangas: Easy

When you need a dessert on the double, these apple pie chimichangas are an answer to your prayers!

In fact, they can even double for apple pie itself since they taste almost the same.

Change One Ingredient, Get A Different Flavor

These chimichangas are fried in oil, so if you like deep fried pie pockets, that’s the way to go.

However, if you feel like a rich buttery experience, swap out the oil and saute these little beauties in some butter What a wonderful flavor!

Try them both ways.

All The Fixins

The very best thing about these chimichangas is that you probably have everything you need right in the pantry or freezer.

If your family loves tacos, then you’re sure to have some flour tortillas hanging around. Tacos are something I rarely eat, but I have flour tortillas on hand because I use them for wraps and grab-and-go breakfasts.

But if you don’t have them on hand but have some refrigerated pie crusts in the freezer, that can stand in for the tortillas. It may not taste the same, but it sure will taste good!

If you’re like me, then there’s a can of apple pie filling lurking in the back of your cupboard. And there’s not many of us who don’t have sugar and a bit of cinnamon on hand.

A commercial caramel sauce may be used here, but I made my own simply because I had everything on hand!

The Recipe

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Apple Pie Chimichangas

These apple pie chimichangas are so easy to make, you’ll make them often!

Prep Time5 minutes mins

Cook Time8 minutes mins

Total Time13 minutes mins

Course: desserts

Cuisine: Mexican

Keyword: apple pie, chimichanga

Servings: 8

Calories: 264kcal

Author: Judith Hannemann

Ingredients

• 21 oz 1 can apple pie filling
• 8 flour tortillas 8-inch diameter
• 1 cup sugar
• 1 tbsp cinnamon
• oil for frying
• caramel sauce see NOTES

Instructions

• Heat about 1/2-inch of oil in a large deep skillet over medium heat until oil reaches 350℉
• Mix sugar and cinnamon in a small bowl; set aside.
• To make tortillas more pliable, place the stack of 8 between 2 paper towels and sprinkle towels with about 1 tsp water. Microwave on high for 10-15 seconds.
• Place about 1/4 cup of the pie filling in the center of each tortilla. Roll up egg-roll style. Secure end with a toothpick. Repeat for remaining tortillas.
• Fry 2-3 chimichangas at a time, about 3-4 minutes each side until golden brown. Drain on paper towels.
• Repeat for remaining chimichangas.
• Roll warm chimichangas in cinnamon sugar. Serve with caramel sauce if desired.

Notes

Store-bought caramel ice cream sauce may be used. To make your own, mix 1/2 cup brown sugar, 1/4 cup unsalted butter & 1/4 cup light cream or half-n-half in a small saucepan. Cook over medium heat until sauce boils; boil for 3-4 minutes. For a thinner sauce, add more cream.

Nutrition

Serving: 1serving | Calories: 264kcal | Carbohydrates: 61g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 79mg | Fiber: 2g | Sugar: 37g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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