DIY Fajita Bar Ebook

How to Make a DIY Fajita Bar

A fun and affordable way to fiesta!

Every recipe featured is $3 US/ $4 CA or less per serving.

Reasons to Love a Fajita Bar It’s easy. Prepping the ingredients is pretty straightforward, especially when you have handy cutting tools.

It’s great for a crowd (or picky eaters). Everyone serves themselves assembly-line style.

It’s budget-friendly. The ingredients are simple, easy-tofind, and affordable.

It can be prepped ahead. That means less stress day-of when you’re planning for a crowd!

It makes great leftovers. Depending on how much is left, you can freeze the leftover meat, too.

Pick Your Fajita Fillings

Serving 1-3 different meats is ideal, then stock up on onions and red and green bell peppers.

Get extra fajita veggies if you have vegetarians or vegans coming.

You can also add beans or plant-based meat to your spread.

Plan for about three fajitas per guest.

Recipe to Try: Skirt Steak Fajitas $3 US/ $4 CA or less per serving Skirt steak is one of the most affordable cuts of red meat!

Directions Ingredients 1. Mix all the marinade ingredients in Marinade a small bowl. Place skirt steak in a ½ cup (125 mL) beer or chicken broth large resealable storage bag and 1 tbsp (15 mL) Worcestershire sauce pour in the marinade. Seal and let 1 tbsp (15 mL) soy sauce it sit 1-2 hours, or up to 8 hours in 1 lime, juiced (about 1½ tbsp/22 mL) the refrigerator.

2 garlic cloves, pressed 2. Preheat the Cast Iron Sizzle 1½ tsp (7 mL) ground ginger Skillet over high heat for 3 1½ tsp (7 mL) chili powder minutes. Remove the steak from 1 tsp (5 mL) black pepper the marinade and pat dry. Brush the steak with the oil and sear for 1 tsp (5 mL) cumin 4–6 minutes per side, or until it ½ tsp (2 mL) garlic powder reaches 145°F (63°C) for medium 1½ lbs (700 g) skirt steak, trimmed doneness. Remove the steak and Fajita Filling let it rest.

1 tbsp (15 mL) vegetable oil 3. Add the peppers and onions to the 1 medium red bell pepper, sliced skillet and cook for 5–7 minutes, or 1 medium green bell pepper, sliced until softened.

1 medium onion, sliced 4. During the last minute of cooking, 1 oz. (30 g) Chihuahua cheese, grated slice the steak across the grain into thin strips. Place the steak on top (½ cup/125 mL) of the vegetables and add the For Serving cheese.

8-10 6” (15-cm) flour tortillas 5. Serve in tortillas with toppings of your choice.

Recipe to Try: Rush Hour Chicken Fajitas $3 US/ $4 CA or less per serving Ingredients 2 medium green or red bell peppers 2 medium onions 2 garlic cloves, peeled 1½ lbs (700 g) boneless, skinless chicken breasts 2 tbsp (30 mL) Chipotle Rub 12 (6-7"/15–18 cm) flour tortillas 6 oz. (175 g) cheddar cheese, grated (1½ cups/375 mL) ½ cup (125 mL) sour cream ½ cup (125 mL) prepared salsa Directions 1. Cut the bell peppers and onions lengthwise into ¼-inch (6 mm) strips, then thinly slice the garlic. Place the vegetables in a Deep Covered Baker. Sprinkle the rub on the chicken and place on top of the vegetables.

2. Microwave, covered, on HIGH for 12-15 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken and the juices run clear.

3. Use the Salad Chopper to cut the chicken into small pieces, avoiding the vegetables as much as possible.

4. Stir the chicken and vegetables together and serve in tortillas with your favorite toppings.

Prep Your Toppings Grating your own cheese is more cost-effective (plus it lasts longer), and so is making your own guacamole. Putting out a few salsa options appeals to different tastes!

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Recipe to Try: Salsa Verde $3 US/ $4 CA or less per serving Ingredients 10 medium tomatillos, outer husks removed 1 jalapeño pepper, stem and seeds removed 1 garlic clove, whole and unpeeled 3 green onions ¼ cup (60 mL) cilantro leaves ½ tsp (2 mL) salt ¼ tsp (1 mL) pepper Directions 1. Place the Cast Iron Sizzle Skillet in the oven and preheat to 550°F (288°C). When the oven comes to temperature, leave the skillet in for 5 minutes.

2. Place the tomatillos, jalapeño, and garlic on the hot skillet.

Roast for 10 minutes. Remove the skillet from the oven, flip the ingredients and let it sit for another 5 minutes. Peel the garlic, then place all the veggies in a food processor or blender along with the green onions, cilantro, salt, and pepper. Blend to desired consistency.

Cook's Tip To remove tomatillo husks, place them in a bowl of water, then peel the husks back. Before using, wash the tomatillos to remove the sticky residue.

Recipe to Try: Easy Guacamole $3 US/ $4 CA or less per serving Ingredients ½ small red onion, peeled 1 jalapeño, seeded 1 garlic clove, peeled ¼ cup (60 mL) cilantro leaves 1 lime 2 ripe avocados, pitted ½ tsp (2 mL) salt

Directions 1. Cut the onion and jalapeño into chunks and place in a food processor. Add pressed garlic and cilantro and process until finely chopped.

2. Juice the lime into the food processor bowl and add the avocados and salt. Process again until you reach your desired consistency.

Even Easier Guacamole Mash an avocado with 1 tbsp (45 mL) of our Guacamole Mix and you're done!

Decide on Sides Everyone will be filling up on fajitas so keep the sides simple!

Chips and salsa plus one or two other sides should be plenty.

Plan for things you can make ahead of time and keep in a slow cooker or warming dish, or go for something light and cool.

Side Dish Ideas Get all these recipes on pamperedchef.com/pamperedchef.ca Cilantro-Lime Rice Mexican Street Corn Dip Cheddar Jalapeño Cornbread Fresh Fruit Salad Mexican Sweet Potato “Rice” Seven-Layer Dip Mexican Corn on the Cob

Don’t Forget Drinks (and Dessert) Plan on something for the adults and something for the kids.

Party Drink Ideas Get all these recipes on pamperedchef.com/pamperedchef.ca For Anyone

For Adults Only

Horchata

Margarita

Strawberry Lemonade

Sangria

Virgin Daiquiri

Michelada

Infused Waters

Mojito

Recipe to Try: Citrus Margarita $3 US/ $4 CA or less per serving Ingredients ¾ cup (175 mL) simple syrup ½ cup (125 mL) orange juice ¼ cup (60 mL) lime juice 1½ cups (375 mL) blanco tequila 8 cups (2 L) ice Salt for rim (optional)

Directions 1. Combine the syrup, juice, and tequila in a large pitcher.

2. When ready to serve, add up to 12 oz. (350 mL) to an ice-filled cocktail shaker, shake vigorously, then strain into a glass.

3. Add dehydrated orange slices for a next-level garnish! Slice 1 orange into ¼-inch (6 mm) thick slices and DEHYDRATE for 6-8 hours in the Deluxe Air Fryer.

Recipe to Try: Coconut-Lime Icebox Cake $3 US/ $4 CA or less per serving Ingredients ½ cup (125 mL) sweetened shredded coconut 2 limes 2 pkgs (8 oz./250 g each) cream cheese, softened 1 cup (250 mL) sugar 1 tsp (5 mL) vanilla extract 2 cups (500 mL) heavy cream ⅔ pkg (14 oz./400 g) honey graham crackers (about 16), divided Optional: Lime zest, lime wedges, or mint Directions 1. Evenly spread the coconut onto a large microwave-safe plate.

Microwave until golden brown, about 1-2 minutes, stirring after every 30-second interval. Cool completely.

2. Zest and juice the limes into a medium mixing bowl. Add the cream cheese, sugar, and vanilla. Beat with a hand mixer until smooth.

3. In a large mixing bowl, whip the cream on medium or high speed until stiff peaks form. Fold in the cream cheese mixture.

4. Break half of the graham crackers into pieces and lay them on the bottom of the Rectangular Cool & Serve. Spread half of the cream cheese mixture over the crackers. Repeat with the remaining crackers and cream-cheese mixture. Top with coconut, and, if you’d like, lime zest, lime wedges, or mint.

5. Chill, covered, for at least 3 hours or overnight before serving.

n Drink Mixes available until Aug. 31, 2022!

Set Up Your Spread Now that you’ve planned and prepped your menu, it’s time to put it all together.

Tortillas first. Keep in a tortilla warmer or a slow cooker on the warm setting.

Meat and veggies next. Serving in cast iron skillets, slow cookers, or grill pans will keep everything warm.

Next up: toppings. Serve in brightly colored bowls for a festive touch.

Side dishes and chips and salsa come last.

Keep drinks and desserts on a separate table or counter to avoid traffic backups.

5 Great Serving Dishes for Your Fajita Bar Cast Iron Sizzle Skillet & Wood Trivet Serve right out of the dish you cook in!

Stoneware Chip & Dip Set The neutral color works well with any tablescape.

Insulated Serving Bowls Keep beans, rice, meat, or fajita veggies warm.

Cool & Serve Bowls Great for lots of guac or other cold sides.

Lazy Susan Ideal if you’re planning to serve everything at the table.