You know, to get us through the Wednesday hump.
I think I have talked about this before, but you guys, what the heck is the difference between a taco and a fajita?? I really just do not get it. I know fajitas are supposed to be done on the grill, but there are plenty of fajita recipes made on the stove and plenty of taco recipes made on the grill. It’s all a bunch of craziness if you ask me. They both can be served in flour or corn tortillas, they both are filled with meat (or maybe veggie/bean filling) and they both get topped with cheese and hopefully some kind of salsa.
SO, here is how I differentiate my tacos from my fajitas. I stuff my fajitas with rice and top um with peppers. I top my tacos with salsa or pico de gallo, rarely do I add rice. So really, my fajitas have lots of peppers on top and my tacos don’t….normally. I am not saying they never will because you just never know what I might want to add to my taco toppings. I am typically a fruity salsa kind of girl, but peppers are good too. Anyway, I guess the biggest difference is rice. Most of my tacos TYPICALLY do not get loaded with rice, BUT I wouldn’t want to close myself in and say never. So there you have it, Tieghan’s interpretation on the difference between a taco and a fajita. Aren’t you glad you tuned in today!
So let’s just talk about that rice for a second. For one, this whole recipe was a, last-minute, let’s clean out the fridge and yet still come up with something great kind of deal. I really wasn’t sure how it was going to go, or even turn out, but I went with. I made this simple by tossing some chicken in with the last of my homemade taco seasoning. Then I tossed peppers and corn with a little olive oil and placed everything on the grill. While the chicken, peppers and corn where grilling I looked back in the fridge and thought “ok, I need some sauce for these”. So I did what I do and I pulled a few things out and started adding a little of this and a little of that to a bowl. Ahh right, I am not that good. I used this recipe for the special sauce, but added cream cheese to the mix, which to me is what makes this super special… and super addicting. Oh, and I also added a little chipotle pepper in adobo because you can never go wrong adding a little smoky, spice to the mix.
By then the chicken, peppers and corn were done, so I grabbed them from the grill. I had some time to kill while everything was cooling off, so that’s when I thought “oh, I need rice, duh”. Luckily, I of course had leftover rice already in the fridge. I then added it to a skillet with some enchilada sauce, beans and cheese and melted it all together. Best ever, quick cooking, cheesy Mexican rice. Also, the perfect filler for fajitas – so cheesy and delish.
Then I assembled. Loading up on the rice, adding some chicken, piling the veggies high and generously drizzling on some special sauce + cotija cheese.
Pretty sure these are gonna help you get through the Wednesday hump, right?
I mean, if these don’t help, than I’m sorry to say, you may just have to remain miserable until Friday.
