Grilled Fajitas With Pico De Gallo Recipes

GRILLED FAJITAS WITH PICO DE GALLO

Steps:

• In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and refrigerate for 30 minutes., For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.

GRILLED BEEF FAJITAS WITH PICO DE GALLO

Steps:

• In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
• Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
• Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.

CARNITAS WITH PICO DE GALLO

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.
• Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.

PICO DE GALLO CHICKEN QUESADILLAS

Steps:

• In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
• In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
• Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
• In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

BEEF FAJITAS WITH PICO DE GALLO

Steps:

• Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
• Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
• Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
• Warm tortillas in 325º oven.
• To assemble, top ½ each tortilla w/ meat, pico de gallo and sour cream.