Arizona Three-Pepper Grilled Fajitas

Introduction

Fire up your Arteflame grill and experience the bold flavors of Arizona-grown peppers paired with perfectly seared chicken or beef. This reverse-seared fajita recipe ensures juicy, tender meat with a vibrant smoky taste. The flat-top cooktop makes it easy to grill everything at once, creating the ultimate Tex-Mex feast without needing an oven or pans. Get ready to impress with these sizzling, mouthwatering fajitas!

Ingredients

• 1.5 lbs beef flank steak or chicken breast
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 poblano pepper, sliced
• 1 large onion, sliced
• 2 tbsp butter
• 1 tbsp lime juice
• 2 tsp smoked paprika
• 2 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Flour or corn tortillas
• Fresh cilantro for garnish
• Sour cream (optional)
• Guacamole (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood on top of the napkins and light them.
3. Allow the grill to heat for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Fajita Ingredients

1. Slice the bell peppers, poblano pepper, and onion into thin strips.
2. Season the beef or chicken with smoked paprika, cumin, chili powder, salt, and pepper.

Step 3: Sear the Meat on the Center Grill Grate

1. Place the beef or chicken on the center grill grate and sear for 2-3 minutes per side.
2. Once a deep crust forms, move it to the flat cooktop to continue cooking to desired doneness.
3. Remove the meat from the grill when it is 15°F below the final temperature.

Step 4: Grill the Peppers and Onions

1. Add butter to the flat-top cooktop.
2. Grill the peppers and onions, stirring occasionally, until softened and slightly charred.

Step 5: Slice and Serve

1. Slice the rested meat against the grain into thin strips.
2. Warm tortillas on the grill for 30 seconds per side.
3. Assemble with meat, peppers, onions, and optional toppings like cilantro, sour cream, and guacamole.
4. Drizzle with lime juice and enjoy!

Tips

• For extra flavor, marinate the meat overnight in lime juice, garlic, and spices.
• Use a meat thermometer to check doneness: 130°F for medium-rare beef, 165°F for chicken.
• Let the meat rest for 5-10 minutes before slicing to retain juices.
• If using chicken, pound it to an even thickness for consistent cooking.
• Char the tortillas slightly on the flat-top cooktop for a smoky touch.

Variations

1. Spicy Chipotle Fajitas: Add 1 tbsp chipotle powder or adobo sauce for extra heat.
2. Garlic Lime Fajitas: Increase lime juice and add 3 minced garlic cloves to the seasoning.
3. Tequila-Marinated Fajitas: Marinate the meat in tequila, lime juice, and salt before grilling.
4. Mango-Pineapple Fajitas: Add grilled mango and pineapple slices for a sweet twist.
5. Southwest BBQ Fajitas: Use a smoky BBQ rub on the meat and add grilled corn to the mix.

Conclusion

These Arizona Three-Pepper Grilled Fajitas are packed with bold flavors and cooked to perfection on the Arteflame grill. The high heat sear locks in juices, while the griddle-to-grate cooking method ensures every bite is tender and delicious. Fire up your grill and enjoy a sizzling fiesta!

Best Pairings

• Grilled Mexican Street Corn
• Chilled Mango Margarita
• Black Bean and Avocado Salad
• Charred Salsa Roja