NFL Executive Chef "Homegating" Recipes
Corn and Fire Roasted Peppers Salsa
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 Tablespoon Fire Roasted Peppers. Diced
1 Tablespoon Red onions, diced
2 cans Tomato Juice
4 cups cooked sweet corn, drained
1. In a small bowl, mix together Tomato juice, salt, black pepper, cumin, and chili powder.
2. In a medium bowl, stir together corn, peppers, onions, Toss with tomato juice and garnish with cilantro. Serve immediately. ENJOY!
Steak and Jack Cheese Fajitas
2 Pounds Skirt Steak, cut into strips
Juice of 1 Lime
1 Teaspoon black pepper
1 Teaspoon Chopped cilantro
½ teaspoon ground cumin
¼ cup Red wine vinegar
1/2 Tablespoon minced garlic
2 Tablespoons vegetable oil
1 White onion, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
1 cup fine shredded Jack Cheese
Lime wedges for garnish
Cilantro leaves for garnish
Salt and pepper to taste
12 (12 inch) flour tortillas
1- In a baking dish combine lime juice, cumin, vinegar, 1 tablespoon of vegetable oil, cilantro, black pepper and garlic. Add steak, toss in marinade and refrigerate for about 30 minutes.
2- Preheat a large skillet over medium high heat. Add remaining vegetable oil. Cook steak until desired doneness. Remove and set aside when you have cooked to your liking.
3- Allow skillet to warm up a bit further over medium low heat add onion. Cook until onions are translucent; add peppers and steak back to the skillet. Stir until well mixed, season with salt and pepper.
4- Serve steak fajitas with Jack cheese, Tortillas, lime wedges, and cilantro leaves. *Optional: Sour Cream*
*Optional: Guacamole (Recipe within app) ENJOY!