There is probably an equivalent of this on the frozen food aisle somewhere.
- 12 8″ flour tortillas, sliced in half
- 1 lb boneless skinless chicken, diced
- 1 lb steak
- 2 C pepper jack cheese, grated
- 1 C sharp cheddar cheese, grated
- 1 green bell pepper, diced small
- 1 red bell pepper, diced small
- 1 yellow onion, diced small
- 1 tbsp dried minced garlic
- 1 1/2 tbsp fajita seasoning, divided
- 1 tsp kosher salt, to taste
- 2 tbsp flour
- 3 tbsp water
- 1 tsp canola oil
- 6 C vegetable oil, for frying
- Season your chicken liberally with some of the fajita seasoning (the rest will be used to season the veggies while they cook) and set it aside.
- Heat a large non-stick skillet over medium heat. Drizzle in a bit of oil, then add your onions. Stir and allow to cook for 2 minutes, then season with a bit of fajita seasoning. Continue to cook until the onions begin to brown, stirring intermittently.
- When the onions have started to turn golden push them to one side of the pan. Add the diced bell peppers and minced garlic to the pan. Season with more fajita seasoning, then stir everything together. Allow to cook until the peppers are slightly softened.
- Remove all the cooked aromatics to a large bowl and place the pan back on the burner. Increase the heat to medium-high, drizzle in a bit of oil and add your steak. Season with a bit of kosher salt and allow to cook for 4 minutes, then flip. Season the other side with kosher salt and cook for a few more minutes. It may feel much rarer than you’re comfortable with but just relax and trust the process. The steak will be completely cooked through in the final product but if you do it now it’ll be tough.
- Drizzle in a bit more oil and add your diced chicken in a single layer. Let it cook until the sides are opaque, then stir. Cook the chicken completely through, then add to the bowl with everything else.
- Add your shredded cheeses to the bowl and stir together well. The heat will melt the cheese – don’t stop stirring until everything is well distributed and evenly combined. Set it aside while you prepare the tortillas.
- Whisk together the flour and water in a small bowl until there are no lumps.
- Warm your tortilla halves in the microwave for 15 seconds. They should become floppy and pliable.
- Place one tortilla half on your work surface with the rounded side closest to you. Use your finger or a basting brush to wipe a thin layer of the flour paste along either the entire edge of the tortilla half or over one-third of the surface.
- Fold the tortilla half over a third of the way, then roll into a cone shape, keeping the ends close together and pressing everything together to seal. You should be left with a wide-mouthed ice cream cone type of thing. Check out the video tutorials if you need visual guidance.
- Fill the tortilla cup with a couple of tablespoons or so of the meat mixture. Pack it down in there (be gentle) and make sure to leave enough room at the top to seal the ends together. Before you bring those ends together tho, add a bit more of the flour paste inside.
- Continue until all of the tortillas/meat is gone. I usually have a couple of tablespoons of filling left, and I eat it while the oil preheats because I’m greedy.
- Heat your oil in a deep pot. You want about 4″ inches so the pockets can be pretty much entirely submerged – we are deep-frying! Add more oil if needed.
- Once the oil is about 350ºF carefully add your pockets. Do not crowd the pot – you don’t want to bring the oil temperature down and you don’t want the pockets to grab hold of one another because they were too close together.
- Fry each batch for about 4 minutes, until golden and crispy. Transfer to a wire rack to drain and cool. Then eat ’em.
Recipe adapted from Twisted Foods.
The type of steak doesn’t really matter. I used NY Strip but most will work well.