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     Re: Re: Tostadas De Fajita   
     By: Dave Drum to Ben Collver on Fri Apr 04 2025 05:27:34   
      
   DD> According to my kid brother who learned to make them in Corpus Christi,   
   DD> they are true Tex-Mex cookery. The restaurant  where he worked claimed to   
   DD> be the originator of them from the founder's push cart days before moving   
   DD> to a brick & mortar joint. He's the source of my fajita seasoning recipe.   
      
   How cool!  You have a personal connection to fajitas OG.   
      
   BC>       2 lb Fajitas   
      
   DD> I see beef as a category. But other than in the categories list beef   
   DD> in not mentioned anywhere else.  Bv)=   
      
   Well, all of the recipes i have been posting that call for "Fajitas" in   
   the ingredient list are referring to a separate recipe for Beef Fajitas.   
      
   DD>       Title: Fajita-Seasoned Grilled Chicken   
      
   Nice!  I used to love ordering Fajita Nachos at a Mexican restaurant near   
   the Greyhound station in Corvallis.  Now both the restaurant and the bus   
   station are out of service.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Fajita Nachos   
    Categories: Mexican   
         Yield: 1 Batch   
      
         1 lb Fajitas   
              Tortilla chips   
         1 c  Refried beans   
         2 c  Cheddar cheese; shredded   
         1 c  Chile con queso   
         2    Jalapeno peppers; sliced   
         5 tb Guacamole   
         5 tb Sour cream   
      
     Prepare fajitas by cooking in your favorite way, then chop into small   
     bite-sized pieces. Have ready tortilla chips, chile con queso,   
     guacamole, and refried beans--set aside. Preheat oven to 350?F.   
     Spread refried beans on each tortilla chip; place chips on an oven   
     proof platter, covering completely--sprinkle cheese generously over   
     beans. Place in the oven, bake for about 5 minutes or until cheese   
     has melted. Remove platter from oven, spread fajita meat evenly over   
     melted cheese--each chip has a nice helping of meat. Pour chile con   
     queso over meat, top with sliced jalapenos and spoons of guacamole &   
     sour cream.   
      
     Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995   
      
   MMMMM   
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