Four fairly fine fajitas

For years whenever I went to a Mexican restaurant I would order fajitas. I knew I was guaranteed to go home stuffed like a pig. No more. Now it’s just stuff oneself like a pig on chips and salsa before the food is even ordered.

The realization hit me that there was enough chicken, onion, some Napa cabbage, cheese and yogurt to make fajitas at home. Needed a few extra things: maybe refried beans, jalapeno, bell pepper. The jalapeno was just for me – Peter needs to avoid that kind of spice for the moment.So – quick trip to Safeway.

Four fairly fine fajitas

1 tbsp olive oil or vegetable oil

½ onion, cut into half moons

½ red bell pepper, cut into strips

4 oz. cabbage or lettuce, shredded

salt and pepper to taste

8 oz. leftover chicken or steak, shredded

1 can refried beans

1/2 jalapeno, cut into thin circles

½ avocado, sliced

yogurt or sour cream to garnish

4 flour tortillas

Heat the oil in a cast iron (or other heavy) skillet.Add the onions and bell pepper and cabbage (if using) and saute 3-4 minutes just to soften. Season with salt and pepper.Add the chicken and toss to heat through.Microwave the refried beans until hot.Wrap 4 tortillas in a kitchen towel and microwave for 30 seconds. Keep in the wrap until ready to assemble the fajitas at the table.Serve the chicken and veg in the skillet (on a good trivet to save your table). Assemble fajitas to taste with beans on the side and avocado and sour cream for garnish. (Or some shredded lettuce if you’re not using cabbage.)

The Spam and Velveeta Fajita

I love the alliteration of the title!

I got this idea a few days while bantering about food via email exchanges. In Denver I’m known for doing whacky things with Spam. I happen to like Spam, but rarely eat it. I know, I know, some of you are figuratively looking down your noses at me right now. Takes this as an edible spoof, which is exactly what it is intended to be.

I kept telling Peter the main ingredients were to be secret. Finally, just before starting to cook, I spilled the beans. Turns out he absolutely loved it.

Our weather is so hot right now that I debated about doing this. On the other hand, the majority of ingredients are the condiments – at room temperature. So I made my decision to proceed.

I recommend the cast iron skillet because then you serve it in a manner very much like a Mexican restaurant.

This calls for a limerick.

There is a great thing known as Spam,
Which can stand in quite well for some ham.
Add to it: Velveeta,
Tortilla or pita.
Jalapeno will give it some wham.

The Spam and Velveeta Fajita (for 2)
1 12 oz. can Spam
1 6 oz box Velvetta, diced
sour cream
1/2 green bell pepper, cut into strips
½ medium red onion, sliced
1 ½ avocados
1 small tomato, chopped fine
½ tsp garlic powder
lime juice
salt and pepper
lettuce, shredded
1 jalapeno, unseeded, sliced into super thin rounds
1 tbsp olive oil
4 (or more) flour tortillas

Slice the Spam lengthwise into ¼” slabs.

Heat a pan of water to the boiling point. Turn off the heat and drop the Spam into the water. Let stand 10 minutes. Remove Spam and allow to cool. Cut across into ¼” batons.

Put the sour cream into a small bowl.

Mash the avocado with some lime juice, salt and pepper. Stir in chopped tomato. Put the avocado, lettuce, jalapeno, Velveeta, and the bowl of sour cream onto a suitably large platter. Take it to the dinner table and place it where your companion and you can both easily reach it.

Heat the olive oil at medium in a cast iron skillet. Add onion and bell pepper and sprinkle with a little salt and pepper. Saute until just softened, 3-4 minutes. Add batons, increase heat to medium high and toss the mixture until the Spam begins to color. Take the pan directly to the table and place it on a trivet.

While the Spam cooks, wrap 4 tortillas in a kitchen towel. Microwave for 30 seconds.

Sit down, assemble, and eat.