I remember being 21 on Cinco de Mayo - errrr, kind of. But now I'm 37, and I had to go to work the next day, so there were no margaritas, no day drinking, and no big parties for this farm-her this year.
And still, you're not truly Texan if you don't celebrate in some way right?
So, I reached into my past, and pulled out a recipe that hails back to my college days, when I waited tables at Chili's - and we celebrated Cinco de Mayo with Mushroom Jack Fajitas.
Mushroom jack fajitas are easy. I made the marinade that morning and when it was time to cook, I had dinner on the table in about 15 minutes.
We cooked inside in a skillet, since I was going to have to cook the vegetables anyway, and we didn't want to have too many things going for just the 3 of us. First I cooked the steak, so I could set it aside to rest while I did everything else (it's all about multitasking - if I had done the steak last, the vegetables would've gotten cold waiting on the steak to rest).
Next, came the onions. Once they were getting "semi-soft" (I don't like super soft fajita onions, don't judge me), into a small baking dish they went. Then I sauteed the mushrooms, and added them to the same dish.
Finally it was time to slice and layer my fajita steak on top. Top with colby jack cheese (the original Chili's version used shredded jack cheese, but I used what I had)... and stuck it under the broiler for 2 minutes, just long enough for the cheese to melt.
We set everything on the table with the baking dish in the center, and self served, so that we could each fill our tortilla to our liking.
My mom and I both like it just full enough that salsa doesn't leak all over our fingers. Hubster prefers his so full, he can barely close the tortilla. How do you like your fajitas rolled?
And would you believe me if I told you, that even as short and sweet as this blog is, it still took me longer to write than it did to make this dinner?
Here's my recipe, click here to download a copy to use in your own home!