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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Fajitas Gratinadas (one | Two) Recipe

Fajitas Gratinadas (one | Two) Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Fajitas Gratinadas (One | Two) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb skirt or flank steak (sliced thin) or boneless skinless chicken breast (sliced thin) or 50/50 combo; 2 tbs olive oil (for marinade); 2 tbs lime juice; 2 cloves garlic (minced); 1 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika (smoked or sweet); 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 1 each yellow onion (sliced into 1/4-inch half-moons); 0.5 each red bell pepper (sliced into 1/4-inch strips); 0.5 each green bell pepper (sliced into 1/4-inch strips); 1 cups button or cremini mushrooms (sliced); 1 tbs vegetable or canola oil (for sautéing); 1 tbs butter; 0.5 tsp kosher salt (for vegetables); 0.25 tsp black pepper (for vegetables); 1 cups Monterey Jack cheese (shredded); 0.5 cups pico de gallo (store-bought or homemade); 0.5 cups guacamole (store-bought or homemade); 2 tbs fresh cilantro (chopped, optional); 2 each lime wedges; 4 each flour tortillas (6–8 inch); 0.25 cups sour cream

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time40m

Serves2

Your choice of beef, chicken or combo Fajitas with sautéed mushrooms, bell peppers, & onions, all mixed and topped with melted Monterrey jack cheese, served with pico de gallo & guacamole.

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Ingredients

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Protein & Marinade

1 lb skirt or flank steak (sliced thin) or boneless skinless chicken breast (sliced thin) or 50/50 combo

2 tbs olive oil (for marinade)

2 tbs ReaLime juice

2 cloves Garlic (minced)

1 tsp Chili powder

1 tsp Ground cumin

1 tsp paprika (smoked or sweet)

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

Vegetables & Mushrooms

1 each yellow onion (sliced into 1/4-inch half-moons)

1/2 each red bell pepper (sliced into 1/4-inch strips)

1/2 each green bell pepper (sliced into 1/4-inch strips)

1 cups button or cremini mushrooms (sliced)

1 tbs vegetable or canola oil (for sautéing)

1 tbs Butter

1/2 tsp kosher salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Cheese & Toppings

1 cups Monterey Jack cheese (shredded)

1/2 cups pico de gallo (store-bought or homemade)

1/2 cups guacamole (store-bought or homemade)

2 tbs fresh cilantro (chopped, optional)

2 each Lime wedges

To Serve (optional)

4 each flour tortillas (6–8 inch)

1/4 cups Sour cream

Method

Protein & Marinade

Prepare and marinate protein

Pat the meat or chicken dry with paper towels. If using steak, slice thinly across the grain into 1/4-inch strips; if using chicken, slice into similar thin strips. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, chili powder, cumin, paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the sliced protein and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours for deeper flavor.

About 10 minutes before cooking, remove protein from refrigerator if chilled so it comes closer to room temperature; this helps even cooking.

Vegetables & Mushrooms

Slice and heat pan

While the protein marinates, slice the onion, bell peppers, and mushrooms as noted. Warm a large heavy skillet or cast-iron pan over medium-high heat until hot.

Add 1 tbs vegetable oil and 1 tbs butter to the hot pan. Add the sliced onions and cook, stirring occasionally, for 2–3 minutes until they begin to soften and turn translucent.

Add the sliced bell peppers and mushrooms to the pan. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Sauté, stirring frequently, for 4–6 minutes until the peppers are tender-crisp and mushrooms have released their juices and started to brown. Transfer the cooked vegetables to a bowl and keep warm. Wipe the skillet clean or push vegetables to the side (see protein cooking).

Cook Protein

Sear and finish protein

Increase heat to high. Add a thin film of oil to the pan if needed. Add the marinated protein in a single layer (work in batches if necessary to avoid steaming). For steak strips, cook 2–3 minutes without moving to develop a brown sear, then stir and cook another 1–2 minutes for medium-rare to medium depending on thickness. For chicken, cook 4–6 minutes, stirring occasionally, until no longer pink and juices run clear and internal temperature reaches 165°F (74°C).

Return the sautéed vegetables to the pan with the cooked protein; toss together for 1–2 minutes so flavors combine and any pan juices coat everything.

Assemble & Melt Cheese

Top with cheese and melt

Preheat the broiler (if finishing in oven) or reduce heat to medium-low if finishing on the stovetop with a lid. Spread the protein-vegetable mixture evenly in the skillet. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top. If using broiler: place the skillet under the broiler 4–6 inches from heat for 1–3 minutes until cheese is melted and lightly bubbly — watch closely to avoid burning. If finishing on stovetop: cover the skillet tightly and let sit 2–3 minutes until cheese melts.

Remove skillet from heat. Garnish with chopped cilantro and a squeeze of lime if desired.

Serve

Spoon portions onto warmed flour tortillas or serve family-style in the skillet. Offer pico de gallo and guacamole on the side, along with sour cream and extra lime wedges. For one or two orders: divide into 1–2 generous portions as needed.

Suggested plating: place hot fajitas on a warmed plate or skillet, top with pico de gallo and a dollop of guacamole, and serve immediately so cheese remains melty.