BACON FAJITAS
1 lb. thick, smoked bacon ~ cut into about 1-2" pieces
1/4 cup lime juice .................................………….. 2-3 TB. Tequila
1-2 tsp EACH garlic powder, chili powder and cumin
2 tsp Kosher salt …................................………… 2-3 TB chopped cilantro
Mix all ingredients together and put into a zip-lock baggie ~ Refrigerate several hours or overnight.
3 bell peppers (assorted colors) ~ seeded and thinly sliced
1/2 onion, thinly sliced........................................... 1/2 to 1 jalapeno, seeded and minced (optional)
1-2 TB chopped fresh cilantro..............................1-2 TB orange juice
about 1-2 tsp EACH chili powder, cumin and Kosher salt (Note: I like to combine regular and Serrano chili powders)
extra-virgin olive oil (if needed)…………............6-10 flour tortillas
chopped tomatoes and avocados (for garnish – optional)
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Drain the bacon and brown in a heavy skillet. Remove and set aside. Add peppers and onions to the bacon grease in the skillet; sprinkle with seasonings and cilantro, and cook until soft, stirring occasionally (if there isn't enough bacon grease, add a little olive oil). Add orange juice to deglaze the pan when they’re almost ready (just about 5 minutes), and continue cooking until done. Mix the bacon back into the peppers & onions.
I heat the flour tortillas between paper towels
Serve bacon, peppers and onion on a flour tortilla ~ top with salsa, fresh chopped tomatoes and avocados, if desired. Serves 4-6
NOTE: I will usually do all the cooking about 2-3 hours before dinner; layer the bacon and vegetables in a pyrex dish and refrigerate. Then, just reheat the dish in microwave or oven to serve. ~ I like to serve this with a citrus fruit salad.
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