Fajitas Oamc Recipes

OAMC CHICKEN FAJITA KITS

Steps:

• In a med. bowl mix the seasoning ingredients together. Set aside for later.
• Cut peppers and onions in thin strips. In large skillet saute with a little olive oil for 5 minutes or until tender. (Do not over cook.) When cool divide into 3 portions and place each portion in a quart size freezer bag making sure to squeeze excess air out of bag. Refrigerate until ready to place in kit.
• Cut chicken into 1/4" strips. In large skillet pour a little olive oil in and begin cooking chicken strips. ( May need to do in 2 separate batches.) When chicken is no longer pink sprinkle with seasoning mix and cook 2 minutes longer. Cool chicken and divide into 3 portions. Place each portion in a quart freezer bag. Squeeze excess air out and refrigerate until ready to place in kit.
• Make 3 cheese bags by placing one cup into 3 sandwich size bags. Squeeze excess air out.
• Make 3 salsa bags by placing 1/2 cup of salsa in 3 snack size bags. Squeeze air out.
• Make 3 tortilla packs by wrapping 6 tortillas in saran wrap and then place in a gallon freezer bag. Squeeze air out.
• To assemble kit:
• Slide tortilla bag into another gallon freezer bag. Place chicken, veggies, cheese and salsa neatly into the same gallon bag. Squeeze out air and seal. Include kit directions:
• In skillet heat chicken in oil until defrosted and warm. Add veggies and cook for 5 minutes or until hot.
• Defrost tortillas if needed in microwave for 30 seconds. Spoon cheese, salsa, meat and veggies on tortilla. Serve with sour cream and enjoy!

TEXAS BEEF FAJITAS

Steps:

• Combine all ingredients in a heavy duty sealable freezer bag and freeze. (Or store in the refrigerator overnight).
• When desired, remove from freezer and thaw in the fridge or a sink full of cold water.
• Grill for 10-15 minutes or until medium (pink in the center).
• Cut fajitas AGAINST THE GRAIN and serve with warmed tortillas, shredded cheese, lettuce, pico de gallo (#159078), sour cream, guacamole or your favorite toppings.
• To cut fajitas against the grain, lay out on cutting board horizontally. The grain is running vertically. Cut the steak vertically into managable sized slabs and then slice horizontally (opposite the grain). The fajitas will be tender and soft.

FREEZE AHEAD STEAK FAJITAS

Steps:

• Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.
• Freeze.
• To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.
• To prepare: Thaw steak in marinade.
• Remove steak and pan-sear in hot pan.
• Cook until medium rare; remove from pan.
• In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.
• While vegetables are cooking, slice meat into thin slices against the grain.
• Add to cooked vegetables.
• Add salsa to meat and vegetables; heat through.
• To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.

FAJITA MAC AND CHEESE (OAMC)

Steps:

• Brown ground beef until cooked through.
• Add fajita seasoning.
• When seasoned, combine beef, macaroni noodles, and salsa con queso in casserole dish.
• Sprinkle with crushed tortilla chips, then shredded cheese.
• Bake at 350 for 30 minutes or until heated through.

FAJITAS (OAMC)

Steps:

• Place your meat of choice in a new zippered freezer bag.
• Add the can of soda.
• Add a tablespoons Of soy sauce to the bag.
• Add some Thai chili paste.
• Remove excess air & seal.
• Thaw.
• Grill or stir fry meat until cooked through.
• Serve on warm tortillas with your favorite toppings:
• onions, bell peppers, cheese, tomtoes, salsa, etc.