As a long-time vegetarian, and as a cruiser considering the natural constraints of the lifestyle, I adore this recipe. It gives all the wonderful feelings of summer time grilling, without the need to keep meat on the boat. Plus, it is satisfying to both vegetarians and non-alike and is SUPER simple! It only requires hardy vegetables that keep well on a boat, and is full of flavor! We grill this recipes, but I’m sure you could tweak it to work for whatever cooking device you have. Either way, you’ll end up with delectable ‘fajita’ type of meal!
Ingredients:
- 1 sweet pepper – any color will do! – cut into strips
- 1 jalapeno with seeds – chopped
- 3 cloves of garlic – minced
- 1 onion – cut into strips
- chili or other spicy pepper – minced (we use dried Thai peppers that we grow, or dried red flakes, depending on what we have on hand
- cholula (or another hot sauce you enjoy)
- shredded cheddar
- salsa of your choice 🙂 – we like it spicy!f
- flour or whole wheat wraps
Needed Supplies:
- tin foil
- tongs or some sort of serving utensil
- napkins – it does get messy!
Directions:
- Cut, chop, and mince the sweet pepper, onion, jalapeno, garlic, and spicy pepper
- Put the veggies and garlic into the middle of a sheet of tin foil. Put cholula (and/or other spices you like) onto the veggies and garlic.
- Fold the tinfoil around the veggies to create a ‘pocket’. We fold the tin foil the long way, then fold up the two ends. This makes it so all the ingredients, including the cholula, stay in the tin foil and don’t spill out.
- Grill for about 10 minutes, depending on how cooked you like your veggies. Making it into a pocket and using tongs makes it easy to check on the veggies every so often so you can get them perfectly cooked.
- We like to put our wraps on the top of the tin foil pocket so they warm up a bit.
- When your wraps are warm and your veggies are cooked, put the wrap on your plate, put the veggies on your wrap, and add salsa and shredded cheddar to your taste.
- Enjoy with lots of napkins!