Roasted Peppr & Garlic



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Serves 4 to 6


Here is a delicious and fun food.  Kids love to scoop up the tasty filling with pieces of soft, warm flour tortilla.  Look for fat free, low sodium tortillas.  Non-vegans may wish to accompany the pepper filling with a bowl of grated cheese to sprinkle on each Fajita.


About 1 tablespoon olive oil

1 yellow onion, cut into thin rings and the rings cut in half

1 cup sliced mushrooms


1 each, red, orange and yellow roasted bell pepper, cut into strips

1 each roasted Anaheim and Poblano chili, cut into thin rings

Roasted hot chilies cut into thin rings – (add to taste)

8 to 10 cloves of roasted garlic, chopped

1 cup defatted chicken stock or commercial broth – (vegetarians and vegans use Court Bouillon)

Taco seasoning to taste *


1/4 cup chopped fresh cilantro

Fresh ground black pepper to taste


Warm flour tortillas


Heat the olive oil in a heavy skilled and gently sauté the onion until soft and beginning to brown around the edges.  Add the mushrooms and sauté just until hot through.  Add all peppers and chilies and the stock and taco seasoning and continue to cook until all is hot through and the liquid has evaporate by about half.  Stir in the fresh cilantro and season to taste with fresh pepper.  If you want it hotter you may also add a few dry chili flakes.  Put into a bowl and serve with a stack of warm, soft flour tortillas.  Each diner uses a piece of tortilla to scoop up some of the roasted pepper filling wrap it up and eat it.  Non-vegans may wish to accompany with a bowl of grated cheese or sour cream.  A bowl of Guacamole is also a nice accompaniment.


* There are many brands of Taco seasoning on the market.  The blend varies slightly with each brand.  They are all a good basic Mexican seasoning.  Choose one that has little to no salt added.

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

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