June 06, 2007
Three Pepper Fajitas
It's always fun to sit back and smile as the guesses pour in just to see the versatality of everybody's imagination. Jackfruit in a fajita..the prize of originality goes to Sra while Nandita came the closest with yellow peppers. Still, thanks for being a sport.
Its a veggie fajita filled with sauted peppers, onions, cilantro, grated cheese and the optional sour cream and gaucamole. Yep, I did make some quesadillas too with the peppers and chicken but that's next on the posting list.
I buy the multicolored bell peppers from the price club on a regular basis just becacuse they look so good and they are so good for you. Every time, I go there the red, yellow and orange peppers just whistle charmingly to me as I walk past them, their colors making them stand out in the midst of all the vegetables. I force my eyes elsewhere, figuring I can go for a couple of weeks without them. But no,at the end of the shopping, there they are in my cart, and I am already conjuring up new ways to cook them.
So how good are they for you?
Brightly colored bell peppers, whether green, red, orange or yellow, are rich sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants. Red Peppers also contain lycopene, a carotenoid which aids the body in warding off cancer. Additionally, they are low in Saturated Fat, Cholesterol, and Sodium while being high in fiber, Vitamin E, Vitamin K, Vitamin B6, Potassium, Manganese, Thiamin, Riboflavin, Niacin, Folate, Pantothenic Acid and Magnesium. For more info, click here. Did I get any converts? Don't eat this if you aiming to gain weight coz as you read above, they are low in fat.
Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. They usually range in size from 2 to 5 inches in diameter, and 2 to 6 inches in length. Inside the thick flesh is an inner cavity with edible bitter seeds and a white spongy core. Bell peppers are not 'hot'. They contain a recessive gene that eliminates capsaisin, the compound responsible for the 'hotness' found in other peppers. When sauted or grilled, they are sweet with a fruity flavor. Here I have sauted them for multiple uses.
You will need:
Bell Peppers-3, one of each color
Red Pepper Flakes-1/4 tsp (optional)
Olive oil-1-2 tsp
Cilantro- a handful
Lemon Juice-a dash
Salt to taste
Black Pepper-1/2 tsp
Grated Cheese-a handful
Preparation: Slice the peppers vertically along the edges so as to remove the central seed core. Slice them thin into equal size pieces. Slice the onion finely. Crush the garlic. Heat the oil in a skillet and add the garlic and red peppers. Add the sliced peppers and onions, salt and saute them while stirring all the while. Lower the heat to medium and cover for 2 minutes. Open, increase the heat and continue stirring. They should wilt and get cooked in about 5-7 minutes. The high heat is to evaporate the water that the peppers give out. Add lemon juice and pepper. Now they can be used as a topping for fajitas, quesadillas, or even burgers.
Fairly good flour tortillas are available in supermarkets almost everywhere. Select the ones which are 6 or 7 inches in diameter. Warm them up by on a skillet and wrap them in a cloth napkin to bring them to the table.
For assembling the fajitas: Lightly toast a tortilla on a skillet on both sides. Spread a tablespoon of the peppers on it. Add grilled strips of chicken or beef if so preferred. Sprinkle chopped cilantro, grated cheese and a spoon on sour cream. Roll or fold over..Done.