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Chipotle Pineapple Veggie Fajitas

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We took a little trip to my beloved Philly this past weekend. Oh, how that city makes my heart sing.  And N.  Philly makes N sing.  And dance with umbrellas.  Even with the miserable rainy/snowy/haily/sleety/slushy/gucky/whycan’twinterjustbeOVER weather we had (resulting in … Read More

I used to think I didn’t like fajitas.  Not really sure why?  I mean, lots of colorful veggies and tortillas and toppings?  Not much to go wrong.  I finally had them again a few months ago when we were in Texas and realized, oh!  They’re actually delicious.  And I promptly decided I needed to make my own and followed through on that promptness four months later.  Ahem.

In any case, you should really really make these.  I’m not convinced they’re entirely authentic, what with my cupboard-scraping addition of the chipotle pepper roasted pineapple, but I AM convinced they are ridiculously tasty.  And that’s good enough for me.

Chipotle Pineapple Veggie Fajitas

 

1-2 T chipotle peppers in adobo sauce, chopped small (depending on how kicky you like things)
1 can pineapple chunks, drained* (or fresh would be amazing when it’s in season)
2 T oil
3 multi-colored bell peppers (I suppose you could use all the same color, but where’s the fun in that?)
1 large onion (it is possible I am a chronic parenthetical abuser)

For serving – any or all of the below:
Corn tortillas
Black beans (either a drained can or I just make dried ones in the pressure cooker and add some homemade fajita seasoning or just some salt/cumin/cilantro)
Brown rice
Lettuce
Cotija or feta
Sour cream
Avocado

1. Preheat oven to 425F.  Combine pineapple chunks and chipotle peppers in roasting pan.  Roast for 20-25 minutes, until pineapple has absorbed chipotle flavor.

2. Meanwhile, slice bell peppers and onions.  Heat a nonstick pan over HIGH heat.  Pour in oil, get out splatter screen, and prepare to jump away.  Throw in peppers and onions in batches (enough to cover bottom of pan each time) and immediately cover with splatter screen.  Shake pan a little to move peppers around.  Once it’s settled, you can stir a bit to get them evenly charred.  Cook about 3-5 minutes per batch – you want them nicely charred, but still crisp.

3. Serve with any and all toppings.  Eat a million and regret nothing.

*I use the kind in 100% its own juice and like the non-waster that I am, save the juice for smoothies

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