Pappasitos Mixed Grill Fajitas
If you want to add more Mexican recipes to your repertoire, Pappasitos Mixed Grill Fajitas might be a recipe you should try. Watching your figure? This gluten free recipe has 739 calories, 7g of protein, and 68g of fat per serving. This recipe serves 6 and costs $2.2 per serving. Head to the store and pick up ham cubes, cayenne pepper, granulated garlic, and a few other things to make it today. 116 people found this recipe to be flavorful and satisfying. It is brought to you by Copy Kat. From preparation to the plate, this recipe takes roughly 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. Mixed Grill Fajitas, Rib-Eye Fajitas on the Grill, and No-meat mixed grill are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
6 uncooked bacon slices
12 (2-by-2-inch) pieces, each: seeded red and green bell peppers and red onion wedges
2 tablespoons black pepper
2 tablespoons cayenne pepper
2 teaspoons granulated garlic
12 jumbo shrimp (16- to 20- count)
2 tablespoons paprika
6 (1 1/2-inch) pineapple cubes
2 cups bottled Italian dressing or your favorite marinade
1/2 pound unsalted butter (2 sticks), softened to room temperature
1/2 cup white wine
12 each, 1-by-4-inch: beef fajita meat and chicken-breast fajita
Equipment:
colander
sieve
knife
metal skewers
skewers
wooden skewers
grill
Cooking instruction summary:
Rinse shrimp in strainer or colander. Remove three-fourths of shell of each shrimp, leaving the last section and tail intact. With small, sharp paring knife, cut shrimp along the vein underneath, but do not cut completely through. Both veins should now be exposed. Wash veins out of the shrimp. Repeat for all shrimp. Drain shrimp and refrigerate, covered.With kitchen shears or sharp knife, cut bacon in half all at once; set aside with red peppers, green peppers and onion wedges. Combine black pepper, cayenne and paprika; stir until well-blended; set aside. Whip softened butter with garlic and wine until well-combined. Set aside until needed. Wrap 1/2 piece bacon around each shrimp body (not tail).On each of 6 (12-inch) wooden or metal skewers, place, in order:1 green pepper piece1 slice beef1 red onion wedge1 chicken strip1 red bell pepper piece1 bacon-wrapped shrimp (skewer through main body)1 pineapple cubeanother bacon-wrapped shrimp1 red bell pepper piece1 chicken strip1 red onion wedge1 beef strip1 green pepper pieceDo not place vegetables, meat or shrimp too close together, or they will not cook evenly. Refrigerate skewers while preparing a medium fire (or low flame on gas grill with the lid open). A high flame will cause bacon grease to flare up and burn wooden skewers. Keep a small cup of water at hand to sprinkle over fire if this happens. Soak skewers of food in Italian dressing (or marinade) 2 to 3 minutes before starting to cook. Place on grill , sprinkle with pepper-paprika mixture and baste with reserved butter mixture (about 1/2 cup total). Slightly melt remaining butter and serve with mixed grill .Slice onions and bell peppers. Saute in 2 tablespoons vegetable oil over low heat until onions are translusent yet not browned. Add sausage until heated. Add spices while cooking.
Step by step:
1. Rinse shrimp in strainer or colander.
2. Remove three-fourths of shell of each shrimp, leaving the last section and tail intact. With small, sharp paring knife, cut shrimp along the vein underneath, but do not cut completely through. Both veins should now be exposed. Wash veins out of the shrimp. Repeat for all shrimp.
3. Drain shrimp and refrigerate, covered.With kitchen shears or sharp knife, cut bacon in half all at once; set aside with red peppers, green peppers and onion wedges.
4. Combine black pepper, cayenne and paprika; stir until well-blended; set aside. Whip softened butter with garlic and wine until well-combined. Set aside until needed. Wrap 1/2 piece bacon around each shrimp body (not tail).On each of 6 (12-inch) wooden or metal skewers, place, in order:1 green pepper piece1 slice beef1 red onion wedge1 chicken strip1 red bell pepper piece1 bacon-wrapped shrimp (skewer through main body)1 pineapple cubeanother bacon-wrapped shrimp1 red bell pepper piece1 chicken strip1 red onion wedge1 beef strip1 green pepper piece
5. Do not place vegetables, meat or shrimp too close together, or they will not cook evenly. Refrigerate skewers while preparing a medium fire (or low flame on gas grill with the lid open). A high flame will cause bacon grease to flare up and burn wooden skewers. Keep a small cup of water at hand to sprinkle over fire if this happens. Soak skewers of food in Italian dressing (or marinade) 2 to 3 minutes before starting to cook.
6. Place on grill , sprinkle with pepper-paprika mixture and baste with reserved butter mixture (about 1/2 cup total). Slightly melt remaining butter and serve with mixed grill .Slice onions and bell peppers.
7. Saute in 2 tablespoons vegetable oil over low heat until onions are translusent yet not browned.
8. Add sausage until heated.
9. Add spices while cooking.
Nutrition Information:
