Easy, good and Spicy. This is deep fried heaven if you like peppers, I use both hot and mild peppers so that it is a surprise which on you are getting. Or if you know that there will be guests that do not like the heat you can separate out the different veggies. Most times I just put all on a platter with dips and lettuce in the middle of the plate for people to wither make their own wrap or to eat as fried hor's dourves.
My Private Note
Units: US | Metric
- 2 chicken breasts or 2 round steaks
- 12 jalapenos
- 2 anaheim chilies
- 2 green peppers
- 1 large yellow onion
- 1/4 cup flour
- 1 (1 1/4 ounce) envelope fajita seasoning mix or 1 (1 1/4 ounce) envelope taco seasoning mix
- 1Freeze breasts or steaks for 15 minutes to make it easier to slice thin.
- 2Slice into thin strips.
- 3Seed and cut all peppers into thin strips.
- 4Peel onion and cut into thin strips.
- 5Place flour and seasoning into a bag add all peppers and onion.
- 6Drop floured veggies onto batter and add to hot oil.
- 7Fry until golden about 3 minutes.
- 8Repeat until all veggies are cooked and then cook meat the same way.
- 9Great with nacho cheese, ranch dressing or salsa to dip inches Or you can serve on a leaf of lettuce to use as the tortilla, since there is batter on the stuffing.
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Nutritional Facts for Deep Fried Chicken or Steak Fajitas
Serving Size: 1 (368 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1216.0
- Calories from Fat 1041
- Total Fat 115.6 g
- Saturated Fat 16.0 g
- Cholesterol 101.4 mg
- Sodium 252.9 mg
- Total Carbohydrate 28.9 g
- Dietary Fiber 2.7 g
- Sugars 3.9 g
- Protein 16.3 g