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Chipotle-glazed Portobello Fajitas with Raspberry Rhubarb Salsa

What you need: 

Marinade:
1 chipotle chili in adobo sauce, chopped
1 clove garlic, crushed
1/4 cup olive oil
1 tablespoon cilantro, minced
1 tablespoon lime juice
1/2 teaspoon cumin
salt and pepper, to taste Fajitas:
3 large portobello mushroom caps, sliced into strips
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 large yellow onion, sliced into 1/2" half rings
oil, for sautéing
8 small or 4 large flour tortillas, warmed Salsa:
1/4 cup fresh rhubarb, finely minced
1/2 cup frozen raspberries
1 tablespoon raspberry jam
1 teaspoon lime juice
1 teaspoon tequila, optional
1 teaspoon apple cider vinegar
1/2 chipotle chili in adobo sauce, rinsed, dried, and minced
2 scallions, thinly sliced
1 tablespoon cilantro, minced
salt and pepper, to taste

What you do: 

1. To make the chipotle marinade, combine the chipotle chili, garlic, olive oil, cilantro, lime juice, cumin, salt and pepper in a food processor and process until well combined.
2. In a large bowl, combine mushrooms, bell peppers, and onions; add the chipotle marinade and toss well to coat. Cover and refrigerate for at least 1 hour.
3. Meanwhile, make the salsa. Combine all salsa ingredients in a bowl and set aside until ready to use. In a large, hot skillet, sauté the marinated mixture in a bit of oil on medium-high heat for 5-7 minutes.
4. To assemble the fajitas, place some of the sautéed mixture in the middle of a warm tortilla. Spoon some of the salsa on top, and roll, as usual. Repeat with the remaining ingredients.
Serve immediately.

Preparation Time: 
Active: 30 minutes Total: 90 minutes
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

These turned out great!  I increased the marinade some to accommodate for some seitan I added to the mix, using some of the seitan cooking broth instead of increasing the oil.  The salsa is good.  The combination of everything sounds really weird in this recipe but it ends up being yummy all together. 

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It was really hard to make this recipe straight up - where I live there's no such thing as adobo sauce, but I've been concocting something that I imagine tastes like it to make the recipes on this site that use it. It's worked out well. The hubby loved this recipe, and I enjoyed it too. Added fried strips of tofu for protein, and didn' have time for the salsa :-\ Next time for sure, cuz I have a freezer full of rhubarb and raspberries!

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