Forkin’ Fajitas

Ron and I both LOVE fajitas. Unfortunately, as Ron’s MS has progressed, his ability to enjoy traditional fajitas has become a challenge. Hence, this dish. We’ve served it to several members of the family who agree it’s just about as great as the traditional fare.

Ingredients:

2 large red peppers, chopped into bite-sized pieces
1 large or 2 small sweet onions, chopped into bite-sized pieces (Vidalia, Walla Walla, Texas Sweets, Mayan, etc.)
½ stick butter, melted
1 can Ro-Tel tomatoes & chiles, drained
2 cups grilled chicken or beef  (Honey-Grilled Flank Steak works great with this recipe)
1 dollop sour cream
1 tbsp chopped jalapeños (optional)
½ cup salsa
½ cup shredded cheddar
1 10-inch flour tortilla, chopped into bite-sized pieces.

Cooking Instructions:

In large frypan, sauté peppers and onions in butter until tender. Add tomatoes, salsa, jalapenos; mix thoroughly. Add sour cream, meat, cheese, and tortillas. Mix thoroughly. Cover and turn off heat. Let set a couple of minutes to allow the meat to heat through.

Serve with your favorite fixings.

Additional Comments:

I’ve also substituted olive oil for the butter—both taste great.