Chicken Fajitas and Mexican Corn (Esquites)

So this is kind of a late post. I made these chicken fajitas to celebrate Cinco de Mayo (and to also get rid of the frozen chicken thighs that I desperately needed to get rid of before I graduate). They were so delicious. I've either mastered Mexican or its just super easy and I over flatter myself. Either way, these are totally worth making and don't require a lot of attention. 

I also think graduation has finally hit me. I have 7 days left. Just 7 days until I'm no longer a college student. I don't want to think about it; it's so terrifying. I'm about to be a real person... Well not really a REAL person because i'll still be going to culinary school and will technically still be a student for at least the next 6-9 months.... I also need to start experimenting with more than just Mexican food, but I have plenty of time for that in school when I have a bunch of fancy ingredients at my disposal....

Also, I know these pictures kinda suck. It was too dark outside and by the time I pulled them up on my computer it was too late and we had already devoured all of our leftovers. Maybe I can updated them when I make them again soon....

Chicken Fajitas 

Ingredients 

3 tablespoons Olive Oil

Half an Onion, sliced 

2 Bell Peppers (I used red and yellow)

dash of chili powder (about a teaspoon) 

about 1 teaspoon onion powder 

1/2 teaspoon dried oregano 

juice of half a lime 

other half, sliced 

salt and pepper 

In a rectangular baking pan, combine all of the ingredients. Cover with plastic wrap and let marinate for at least an hour or overnight in the refrigerator. When ready to bake, preheat the oven to 350 and bake for about 30-40 minutes or until the onions are translucent.

Mexican Corn (Esquites) 

Ingredients 
4 ears of corn boiled corn (2 white and 2 yellow)
about a tablespoon of chopped cilantro or parsley 
Juice of half a lime 
2 tablespoons low fat mayo 
1 cup sour cream 
1/2 teaspoon onion powder 
Salt and pepper to taste 

Place all of the ingredients in a bowl and stir. Done and done. can be served warm or cold - both are dang good

Queso Dip

It's no secret that my roommate Courtney and I LOVE Mexican food. We also happen to love any kind of appetizer, and would actually prefer them over eating a real meal. I mean who doesn't love dip? We sure do. I had been gawking at this recipe for queso for a pretty long time and finally I decided to give it a try (it also didn't hurt that there was a buy one get one free cheese deal at Harris Teeter - I can't resist buy one get one free I just can't). All I have to say about this recipe is HOLY QUESO this dip is soooo good. My mouth is watering just thinking about it. Not only is it amazing right after it is made, but it lasts so well in the fridge. Popping that hot cheesy goodness in the microwave after a late night out (during chilly winter term no less) is the most heavenly midnight snack you will ever eat. That and maybe a hot-dog from kangaroo, but there is really no comparison.

recipe adapted from Let's Dish 

Queso Dip

Ingredients 

1 tablespoon olive oil

1/4 cup white onion, finely chopped

16 ounces white American cheese, shredded or cubed

4 ounces Monterrey and Colby Jack Cheese, shredded 

3/4 cup cream or half and half 

half a can of diced tomatoes and green chilies

1 Roma tomato, seeds removed and diced 

1 small bunch of cilantro, roughly chopped 

Directions 

Sauté the onions and olive oil together over medium heat until the onions are pretty much transparent. Pour the cheese and cream over the onions and let melt, stirring occasionally. Add the half can of diced tomatoes and chilies, the diced Roma tomato and the chopped cilantro. Stir and serve hot. (if it gets to cool and starts to stiffen at the top, just pop it in the microwave and it will go right back to the way it was. I mean it’s not velvetta, it can’t stay melted forever!)