Festive Fajita Salad as prepared live on the Denver Channel 2 News, Feb. 17, 2004
Romaine lettuce
Onion and bell pepper strips (add jalapeno strips if you like HOT)
Steak or chicken strips
Hot Pepper sauce
Shredded cheddar, jack, or pepper jack cheese
Truly Low Carb Picante Sauce (or half as much of a commercial unsweetened salsa)
Sour Cream
Toasted low carb tortilla strips (optional)
Sauté onions and peppers with meat until veggies are tender-crisp and meat is cooked through.
Add several tablespoons (to taste) of hot pepper sauce to the pan. WARNING - Do not inhale or lean over the pan at this time! .... ooh-chi-mama, the fumes..... My favorite sauce is made with Scotch Bonnet peppers and 2-3 Tb. over 2 pounds of meat is plenty spicy for me.
Shake the pan gently, to burn the sauce onto the outside of the meat.
Melt cheese over the top and then slide the hot mixture right onto a bed of lettuce.
Top with a 1/2 cup of my Picante Sauce or 1/4 cup commercial salsa, a dollop of sour cream, and a sprinkling of toasted tortilla strips. YUM. Fast, easy, filling, and never boring. I eat this once a week. Black soy beans would be a great addition too.
Carbs and calories vary wildly, depending on quantities and ingredients used - but one meal-size salad made with 2 cups Romaine, 6 ounces chicken, 1 teaspoon pepper sauce, 1/4 of a small onion, 1/2 an average bell pepper, 3 ounces cheese, 1/2 cup Truly Low Carb Picante Sauce, and 2 tablespoons sour cream has 673 calories, 42 grams fat (22 grams saturated), 16 grams carbohydrate (5 grams fiber), 60 grams protein
