Name: Southwestern Fajitas
Ingredients: 1 ts Black peppercorns; 1 ts Annatto seeds; 1 ts Cumin seeds; 1 ts Chili powder; 1 ts Dried oregano; 1/2 ts Salt; 2 ts Olive oil; 2 md Onions; peeled and sliced; 3 Bell peppers; cored and sliced (green, red, yellow); 1 lb Monterey Jack cheese; shred; 1 Head lettuce; shredded; 2 Tomatoes; halved and sliced; 10 Flour tortillas; fijata size

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J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Miamiherald, Ovolacto, Kids 8-10	10	Servings

INGREDIENTS

1	ts	Black peppercorns
1	ts	Annatto seeds
1	ts	Cumin seeds
1	ts	Chili powder
1	ts	Dried oregano
1/2	ts	Salt
2	ts	Olive oil
2	md	Onions; peeled and sliced
3		Bell peppers; cored and sliced (green, red, yellow)
1	lb	Monterey Jack cheese; shred
1		Head lettuce; shredded
2		Tomatoes; halved and sliced
10		Flour tortillas; fijata size

INSTRUCTIONS

In a dry saucepan over medium heat, roast peppercorns,
annatto seeds, cumin seeds, chili powder and oregano
until seeds begin to pop, about 5 minutes.  Place the
roasted seeds in a blender with the salt and grind
finely.  Set aside. Heat the olive oil in the pan over
medium-hihg heat and saute the onions and peppers
until soft, about 5 minutes.  Add the spice mix and
cook 3-5 minutes more, adding water if needed to keep
the vegetables from sticking. Cover the stacked
tortillas with paper towels and heat in the microwave
on high for 30 seconds.
Place each tortilla on a plate.  LAyer with cheese,
vegetables mixture, lettuce and tomato.
Nutritional info per serving: 293 cal; 11.9g pro,
33.9 g  carb, 13.9g fat
Source: Miami Herald, 9/7/95
format: 8/7/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #214
Date: 08 Aug 96 00:14:23 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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