Big Bad Fajita Skillet Recipe


Big Bad Fajita Skillet Recipe
We love fajitas and I don’t think we’re alone in this. So I have taken several great ingredients and packed them into our Big Bad Fajita Skillet. Here’s what you’ll need.

Big Bad Fajita Skillet Recipe

Big Bad Fajita Skillet Recipe
Ingredients for Fajita Skillet Recipe:
Easy Recipe Idea - Fajita Skillet Ingredients
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
1 Large Onion, sliced
1 Cup of Shredded Mexican Cheese
1 Tablespoon of Sweet Cream Butter
2 Avocados, sliced
2-3 Pounds of rib meat (Beef or Pork)
3 Sweet Corn Cob Kernels
4 Tomatillo, Whole
5-6 Olive Oil, divided
12 Grape or Cherry Tomatoes
Easy Recipe Idea - Fajita Skillet process
 
Directions:
 
Cook a slab of pork or beef ribs in the oven or one the grill. Once ribs are finished allow the meat to cool enough to safely remove meat from rib bones and set aside.
Tomatillos
Pull leaves back from Tomatillos and brush with 1 tablespoon of Olive Oil, add a pinch of Kosher Salt and Crack Black Pepper. Place leave back over Tomatillos and place in aluminum foil and back in a 350 oven for 25 minutes. Remove from oven and set aside.
Easy Recipe Idea - Fajita Skillet rice
Spanish Rice
 
2 Cups Jasmine or Long Grain Rice
2 Tablespoons of Tomato Paste
2-3 Garlic Cloves, minced
1/4 Onion, diced
1/2 Del Monte Diced Tomatoes, Zesty Style
1 Tablespoon of Olive Oil
Kosher Salt, to taste
Cracked Black Pepper, to taste
Fajita Skillet Easy Recipe
 
Make 2 cups of Jasmine or Long Grain Rice per package instructions. In a skillet add 1 tablespoon of olive oil and a 1/4 cup of diced onions and saute until translucent, toss in minced garlic and stir for 1 additional  minute. Add a small can of Del Monte Diced Zesty Style tomatoes, Olive Oil and Tomato Paste, stir until ingredients are incorporated. Pour mixture into cooked rice and fold until fully combined. Add Kosher Salt and Cracked Black Pepper to taste. Set aside or place into 180-degree oven to keep warm.
Fajita Skillet pan recipe
Slice peppers and saute them in a skillet with a tablespoon of olive oil, about 2 minutes on medium heat. when finished set aside. Slice onion and leeks and repeat process. Saute Grape or Cherry Tomatoes and blister them, then set aside. Set aside inside a warm oven. With a very sharp Chef’s knife remove kernels from Sweet Corn and saute with butter for 4 minutes. Set aside.
Fajitas in a Skillet
Avocado
Peel avocados and slice
I a clean skillet toast 8-10 flour Tortillas and set aside.
In a large skillet arrange peppers, onion, corn, leeks, tomatillos,  meat, rice and avocados. Serve with warm flour tortillas, sour cream and salsa.
Big Bad Fajita Skillet

Big Bad Fajita Skillet Recipe

Big Bad Fajita Skillet Recipe

Ingredients

  • Ingredients:
  • 1 Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 1 Large Onion, sliced
  • 1 Cup of Shredded Mexican Cheese
  • 1 Tablespoon of Sweet Cream Butter
  • 2 Avocados, sliced
  • 2-3 Pounds of rib meat (Beef or Pork)
  • 3 Sweet Corn Cob Kernels
  • 4 Tomatillo, Whole
  • 5-6 Olive Oil, divided

Instructions

  • Directions:
  • Cook a slab of pork or beef ribs in the oven or one the grill. Once ribs are finished allow to meat to cool enough to safely remove meat from rib bones and set aside.
  • Tomatillos
  • Pull leaves back from Tomatillos and brush with 1 tablespoon of Olive Oil, add a pinch of Kosher Salt and Crack Black Pepper. Place leave back over Tomatillos and place in aluminum foil and back in a 350 oven for 25 minutes. Remove from oven and set aside.
  • Spanish Rice
  • Cups Jasmine or Long Grain Rice
  • Tablespoons of Tomato Paste
  • -3 Garlic Cloves, minced
  • /4 Onion, diced
  • /2 Del Monte Diced Tomatoes, Zesty Style
  • Tablespoon of Olive Oil
  • Kosher Salt, to taste
  • Cracked Black Pepper, to taste
  • Make 2 cups of Jasmine or Long Grain Rice per package instructions. In a skillet add 1 tablespoon of olive oil and a 1/4 cup of diced onions and saute until translucent, toss in minced garlic and stir for 1 additional minute. Add a small can of Del Monte Diced Zesty Style tomatoes, Olive Oil and Tomato Paste, stir until ingredients are incorporated. Pour mixture into cooked rice and fold until fully combined. Add Kosher Salt and Cracked Black Pepper to taste. Set aside or place into 180 degree oven to keep warm
  • Slice peppers and saute them in a skillet with a tablespoon of olive oil, about 2 minutes on medium heat. when finished set aside. Slice onion and leeks and repeat process. Set aside inside a warm oven. With a very sharp Chef's knife remove kernels from Sweet Corn and saute with butter for 4 minutes. Set aside.
  • Avocado
  • Peel avocados and slice
  • I a clean skillet toast 8-10 flour Tortillas and set aside.
  • In a large skillet arrange peppers, onion, corn, leeks, tomatillos, meat, rice and avocados. Serve with warm flour tortillas, sour cream and salsa.
  • And that’s all you need to make your own Big Bad Fajita Skillet!

    Try it out and let me know what you think!
    Fajita Skillet Easy Recipe Idea

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    6 Comments

    1. This looks insanely delicious! And I love the idea of just one pot!
      Thanks very much for sharing at the Living with Style linky party. I hope you will come back and share again this week!

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