Johnny Jalapeno's Fajitas De Los Tres Diablos Recipe

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Johnny Jalapeno's Fajitas De Los Tres Diablos
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Ingredients
25
Count
Nutrition
561
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. MANGO SALSA: Mix all ingredients into a small bowl. REFRIGERATE OVERNIGHT.
  2. POBLANO SAUCE: Preheat oven to 500°F On baking sheet, roast poblanos, turning once until charred, about 15 minutes. Place in paper bag and seal. let cool. Scrape blackened skin off the poblanos. Remove stems and seeds.
  3. In blender, puree all sauce ingredients EXCEPT cilantro. Transfer to saucepan over medium heat and simmer 10 minutes to thicken slightly. Cool to room temperature. Stir in cilantro. REFRIGERATE OVERNIGHT.
  4. PEPPERS & ONIONS: Heat oil over medium heat in a large skillet. Add onions and peppers. Sauté 8-10 minutes. Remove from heat and transfer to a small covered bowl, REFRIGERATE OVERNIGHT. (they will cook more when re-heated the next day).
  5. MARINADE & TRES DIABLOS: In food processor, puree all marinade ingredients. Cut steak crosswise into 4 pieces (less cook time). Place steak, chicken, and shrimp in 3 separate plastic bags and add 1/3 marinade to each. REFRIGERATE OVERNIGHT.
  6. THE NEXT DAY: Remove meats from marinade (discarding marinade). On an oiled outdoor grill over medium hot coals, Grill chicken 6 minutes per side, and for the steak for 3 minutes per side for med-rare. For the shrimps, use either skewers or a (grill friendly) skillet. Shrimp will take about 5-6 minutes to cook. Wrap tortillas in foil and also heat on grill, turning after about 3 minutes.
  7. Turn off the grill if gas, remove everything from the grill except tortillas until ready to serve. (If using wood or coals, move tortillas to a side of the grill away from coals). Transfer steak and chicken to cutting board, cover and let rest 5-10 minutes. Remove shrimp and cover with foil to keep warm. NOTE: Now is a good time to set up the table and also to re-heat the peppers and onions (you can use the microwave).
  8. Set the table buffet style with the assortment of onion pepper mixture, poblano sauce, and mango salsa (you can also add sour cream and guacamole to the table if you like).
  9. Thinly slice steak and chicken diagonally across the grain (on the bias). Keep shrimps whole (removing from skewers if used). Add the tres diablos to the buffet table along with the warm tortillas and ring the dinner bell!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 560.76 Kcal (2348 kJ)
Calories from fat 251 Kcal
% Daily Value*
Total Fat 27.89g 43%
Cholesterol 118.3mg 39%
Sodium 1067.53mg 44%
Potassium 698.44mg 15%
Total Carbs 42.1g 14%
Sugars 10.11g 40%
Dietary Fiber 4g 16%
Protein 38.05g 76%
Vitamin C 48.7mg 81%
Vitamin A 0.5mg 16%
Iron 11.9mg 66%
Calcium 54.8mg 5%
Amount Per 100 g
Calories 152.5 Kcal (638 kJ)
Calories from fat 68.26 Kcal
% Daily Value*
Total Fat 7.58g 43%
Cholesterol 32.17mg 39%
Sodium 290.32mg 44%
Potassium 189.94mg 15%
Total Carbs 11.45g 14%
Sugars 2.75g 40%
Dietary Fiber 1.09g 16%
Protein 10.35g 76%
Vitamin C 13.3mg 81%
Vitamin A 0.1mg 16%
Iron 3.2mg 66%
Calcium 14.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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