The Tex-Mex fave, the fajita, is a rolled up sandwich with a tortilla instead of leavened bread, and it is usually made with grilled skirt steak. When I interviewed Bobby Flay in November 2009 about his Thanksgiving plans, the restaurateur, author, and celebrity chef, demonstrated how he makes fajitas with leftover turkey. Click here to see a video of him preparing the recipe.
Makes. 4 sandwiches
Preparation time. 30 minutes
1 ripe Hass avocado, peeled, pitted and chopped
1/4 cup Hellmann's Real Mayonnaise
1 teaspoon diced fresh jalape–o pepper (optional)
Juice of 1 fresh lime
Salt and pepper
2 tablespoons canola oil
1 large red onion, halved and thinly sliced
1 large red bell pepper, halved and thinly sliced
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
2 cups leftover shredded turkey
4 large flour tortillas
About the mayo. Flay is sponsored occasionally by Hellman's, hence the plug. But Hellman's is my fave, too, even without the sponsorship money.
1) Combine the avocado, mayonnaise, jalape–o pepper, and lime juice in a blender or food processor add a splash of water and puree until smooth. Season with salt and pepper. Scrape into a bowl.
2) Heat the oil in a large sauté pan over high heat. Add the onion and pepper and cook until soft, about 5 minutes. Add the cumin and cook for 1 minute. Add the turkey and cook until just heated through and stir in the cilantro.
3) Place the tortillas on a plate and cover with a damp paper towel and microwave on high heat for 40 seconds to warm through. Put some of the turkey mixture in the center of each tortilla, drizzle with some of the Creamy Avocado Sauce, roll and eat.