Fajitas on the Grill!!
OK, some will argue that these are quesadillas and not fajitas. They look like quesadillas but the ingredients are all fajita. And you know what they say – it’s what’s on the inside that counts.
I love making fajitas. Easy, relatively healthy compared to the bacon wrapped stuff I am normally doing, and delicious. I always make them inside but it can’t be that different to make them outside, right? And thus I did just that. Grilled up some fajitas right on the grill…
Ingredients to serve 2:
2 chicken breasts
2 bell peppers (any color will do)
1 medium onion
4 tortilla shells
1 bag of shredded cheese of your choice (I used colby jack)
Chipotle Tobasco Sauce – for marinade
1 tsp minced garlic – for marinade
1 tbsp minced garlic
Fresh cracked black pepper
Non food necessities
Vegetable/fish grill pan
Place the chicken breasts in a zip bag with garlic, black pepper and enough Chipotle Tobasco to coat. It will not be as hot as it seems. Marinade overnight.
The next day slice up the peppers and onion:
Get the grill ready by building a medium hot fire and while this is still two zone cooking my hot zone is larger than usual which is necessary for the grill pan and the chicken to have enough room to cook:
I pulled the chicken when they were done and put them on a cutting board to slice. The peppers/onions are done too at this point. I stirred in a nice table spoon of minced garlic and leave on the heat for about 1 more minute then pull to the side to stay warm.
Now I take my grill brush and brush some olive oil all over one side of a fajita shell and place it directly over the heat. Do not walk away at this point. Need a refill or to get something do so before putting the tortilla shells on the grill. They will cook in a matter of seconds. The olive oil slows that down just a bit:
In the mean time I condensed my coals to a smaller pile that will keep the heat up. I don’t need to keep the grill pan and chicken breasts on the grill so I don’t need that much cooking space and it will save me some time waiting on extra charcoal from catching and producing heat. I just need room for one fajita at a time:
We serve ours with a side of salsa and sour cream to be added separately but feel free to change that up. If you want to go with salsa in the fajita while cooking it – go for it. Want to add some fresh tomatoes or corn – then by all means. Want to add some jalapenos – knock yourself out. There is not right or wrong way of doing these. I’ve even done these with turkey, swiss cheese and basil pesto. Sort of a Bistro Fajita.
Now the reason to brown one side of each fajita and then place the browned side inward toward the fajita filling is to make the shell extra crunchy. If I were to just toast the outside of the tortillas they would have some crunch, particularly around the edges but would be pretty soft in the middle and get even more so as it sits on a plate with the juices from the meat and the peppers oozing over the tortilla. With this method it will be very crunchy the entire meal.
If you liked the above recipe check out how I did them the second time by clicking here.
And as usual, if you have any questions, please feel free to email me or simply comment below…