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Categories:
taco green bell peppers red pepper yellow pepper white onion tomatoes blend cheese sour cream salsa Velveeta cheese cayenne pepper olive oil
Viewed: 27 - Published at: 7 years agoIngredients
- 8 soft taco-size flour tortillas
- 2 green bell peppers
- 1 red pepper
- 1 yellow pepper
- 1 large white onion
- 1 large tomatoes
- 4 cups lettuce, shredded (or to taste)
- 16 ounces four-cheese Mexican blend cheese (or to taste)
- 8 tablespoons sour cream (or to taste)
- 3 cups salsa (whichever spicy level you prefer)
- 4 cups Velveeta cheese (for queso)
- cayenne pepper (to taste, opt.)
- 2 ounces extra virgin olive oil
Method
- Using a crockpot (or large cooking pot), place Velveeta cheese and 2 cups salsa (the amounts vary depending on how thick you want the queso, a little less for very thick and more for thinner).
- Let cook, stirring occasionally until dinner time.
- Wash and remove the seeds and pits of the three peppers.
- Cut up the peppers (all three types) and white onion in long slices (from top to bottom).
- Dice tomatoes and place aside.
- Heat a large frying pan on med-high.
- Place olive oil into pan until hot.
- Add onion slices and let cook until carmelized.
- For spice add a little cayenne pepper to onions in this step.
- Remove onions (leaving juice) and place in a smaller pan (heated to med-low) until ready to serve.
- Cook sliced peppers inside onion juices until browned.
- Heat up fajita tortillas in microwave for 30 seconds on high.
- Prepare as follows: torilla, queso, sour cream, salsa, onions, peppers, shredded cheese, lettuce, tomatos.
