Fajitas are a popular dish in Mexico and Texas commonly found in taquerías and restaurants. They’re usually made of beef or chicken sautéd with bell peppers and onions and served with tortillas to enjoy as tacos. This fajita recipe is made with cheese, Tropical Queso de Freír, instead of meat but cooked and served the original way, which makes it a delicious vegetarian option while keeping the protein with crispy golden cheese on the outside yet soft and juicy inside.
Ingredients
- 10 Tropical Corn Tortillas
- 10 oz. Tropical Queso de Freír
- 1 big red onion
- ½ red pepper
- ½ green pepper
- ½ yellow pepper
- 2 tablespoons olive oil
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- ¼ teaspoon chili powder
- Juice of 1 lime
- 1 handful of chopped cilantro
- Salt and pepper
- Several lime wedges
- Frying oil
- Tropical Crema Mexicana
Preparation
- Cut vegetables into long strips.
- In a bowl, mix olive oil, lime juice, chili, paprika, garlic, cumin, salt and pepper.
- Add peppers and onions and mix well. Let marinate for 30 minutes.
- In the meantime, cut the Queso de Freír cheese into ½ inch slices.
- Heat frying oil in a heavy-bottomed skillet and fry the cheese until golden on both sides. Remove from oil and place on a plate lined with paper towels.
- Add one tablespoon of olive oil to a cast iron skillet then add the marinated vegetables; cook until tender, stirring often.
- Heat a non-stick griddle over medium heat. Add the tortillas, one by one, to warm them up, 2 minutes on each side. Do not toast them. Remove from heat.
- On a plate, place a warmed tortilla and top it with one or two slices of fried cheese and sautéd vegetables. Sprinkle with chopped cilantro and lime juice. Enjoy hot!
