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April 24, 2015

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Bison Fajitas

Bison Fajitas (serves 4 to 6)
No need to go out for this Mexican favorite, just follow one of the easy to use preparations below, with Wild Idea’s Pre-Marinated Bison Fajita Strips and you will have a healthy, delicious dinner in a jiffy! You’ll love the convenience and all will love the taste! Ole!

Seared Buffalo Fajitas
Ingredients:
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips
2 – tablespoons olive oil
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½  - teaspoon salt
½  – teaspoon black pepper

Accompaniment Ingredients: (as desired)
1 to 2 – tortillas per person, based on size, warmed
Avocado, sliced, or guacamole
Pico de Gallo or Salsa
Sour Cream
Shredded Cheese

Preparation:
1)   In heavy, large skillet, over medium high heat, heat 1 tablespoon of the oil. Add the bison fajita strips evenly to pan. Allow them to sear for a minute before tossing or turning. Sauté for about 4 minutes.
2)   Remove from pan and cover with foil.
3)   Add remaining oil to the pan and add peppers, onions, and season with salt and pepper. Sauté, tossing occasionally until tender, but still vibrant in color.
4)   Slid vegetables to one side of the pan and return the bison fajita strips. Reheat for one minute, tossing occasionally.
5)   Serve hot out of the skillet with accompaniments.

Stewed Buffalo Fajitas
Ingredients:
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips
1 – tablespoons olive oil
1 – 14 ounce can Mexican style, stewed tomatoes
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½  - teaspoon salt
½  – teaspoon black pepper

Preparation:
1)   In a crockpot on high heat, heat the oil. Add the bison fajita strips to the crockpot and allow too brown slightly.
2)   Add stewed tomatoes to the crockpot and cover, bringing to full heat. Reduce heat to medium low and allow bison fajita strips to stew for about 45 minutes.
3)   Add peppers, onions to the crockpot and stir into the stewed bison fajitas. Season with salt and pepper. Cover and stew until vegetables are tender, but still vibrant in color.
4)   Serve hot out of the crockpot with accompaniments.


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