The Fajitas Bar

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The Cowboy Cauldron, made in Jackson Hole, fires up to a very hot temperature and is perfect for a thick bone-in rib eye. I sear them on the grille and finish them off in the oven.

Chicken, steak and shrimp.  A great trio of tasty options in an easy to serve buffet for a large crowd.

First you make the three main attractions:

For the bar:

  • Sour cream
  • Sharp cheddar cheese, freshly shredded
  • Jack’s Salsa (yes store bought, this is supposed to be fairly simple dinner)
  • Siracha sauce
  • Red onions, sliced and roasted (400 degrees, sliced on a baking sheet with olive oil, salt & pepper)
  • Red bell peppers (or a mix of red, yellow and or orange), sliced and roasted (400 degrees, sliced on a baking sheet with olive oil, salt & pepper)
  • Lime wedges
  • Chopped cilantro
  • Shredded lettuce
  • Flour tortillas, grilled or heated on an open flame of a gas stove
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The beach fajita bar is always a big hit.

 

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