Low-fat not-fajitas

[alias_sqbr]

Recorded here mostly for my own benefit, since it's very much adapted with my very-anti-mexican-food issues in mind. But I enjoyed them :)

The problem with mexican food is that I can't eat paprika, red capsicum, chilli, cheese, or sour cream. Or anything too fatty, like corn chips (and, being on a diet, shouldn't really eat fatty breads like fajitas either). All I'm really left with is cumin, coriander, green capsicum, tomato, and beans. So I tend to just not bother very often, but I had this intense craving for fajitas (which I haven't eaten in years). Looking up recipes online I couldn't find anything very consistent apart from "onions, red capsicum, chilli" which wasn't very helpful.

My apologies to anyone reading this who has any affection for real mexican food :) No quantities since I totally made it up as I went along.



Ingredients:

Pita bread

Chicken
Seasoning: cumin, garlic powder, dried oregano, black pepper, salt (plus chilli if I could eat it)
Chicken stock

Veggies (chopped fairly small): zucchini, mushrooms, red onion (Plus green capsicum if I'd had any, or red if I could eat it)
Tomato: scooped out insides, chopped up outside
Fresh herbs: coriander and oregano

Method:

Season and fry chicken. Deglaze pan with a little stock and simmer on low.
Meanwhile fry onion on a low temperature until soft. Add other veggies and extra seasoning(*), cook until softish. Add inside of tomato.
Mix ingredients together with herbs, fry until cooked and fairly dried out.

Put inside pita bread with chopped up tomato (fresh salsa and cheese would work well here I think), fold up and toast in sandwich toaster.

Serve on plate and eat with knife and fork (or very messily with your hands) Might be nice with a fresh salad, or with guacamole and sour cream if you can eat such things.

Clean inside of sandwich toaster.

(*)You at least want to add salt and pepper to both pans. I didn't season the chicken beyond that.
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And yes, one of the signs that I've been cooped up home sick for too long is that I get sick of eating the same old crap every day (especially since I have to be extra careful not to set off my food issues) and start getting...creative.

Comments

[seaya.livejournal.com]

Fajita isn't a bread, hon. The bread in Mexican food is called a tortilla, and it is not at all fatty (at least not the real one, which is made of corn and water). :)

I guess you don't have tortillas in the store by you :).

This looks good for what it is! If it isn't authentic, oh well, then it's your personal creation, not a fajita. ;) It's funny, but I can't eat too much green capsicum that isn't pulverized. I'm like the opposite of you.

You might like mole poblano.

[alias_sqbr]

Fajita isn't a bread, hon. The bread in Mexican food is called a tortilla, and it is not at all fatty (at least not the real one, which is made of corn and water). :)

Thanks. Oops. Yeah, I really don't know anything about mexican food. The pre-made ones you get here (which I remember being labelled "Fajitas" but I may be wrong) are about 10% fat, which is pretty bad for bread.

And yes, I think this is far enough from any sort of real fajita recipe to be an independent tasty creation, but it still satisfied my craving (which I think boiled down to "spiced chicken and onions in bread")

*googles mole poblano, sees that it appears to be a spicy chocolate nut sauce*

Heh. See, I also have issues with chocolate, that's just generally not one of the ones that comes up when I cook savoury foods :) Though that sounds interesting enough I might have to try it anyway (minus chili)

[pedanther]

So there's actually a difference between differently-coloured capsicums apart from the colour?


(Note to self: That could have been worded better.)
(Note to self: Also, "capsicums" looks funny, but "capsica" is not an improvement.)

[volandum.livejournal.com]

I am curious too!

[alias_sqbr]

Well they do taste different. But yes, my reflux plays up when I have red capsicum (or chili or paprika) and not when I have green (or, not to any noticeable extent)