The spicy fajita roll, deconstructed! 

A couple of years ago, I watched the "Pillsbury Bake-Off" on the Food Network.  One of the entries was a fajita roll.  I tried the recipe, decided it was just too bland, and too messy.  

The crescent dough used to wrap the contents was a pain.  It was too thin, too dry, and kept falling apart.  The contents were too wet, leaving a soggy roll.  And frankly, the contents were just not spicy enough!  So I began to play with the ingredients until I came up with a dish that was devoured by my son.  Each time I make this recipe, only crumbs remain on the plate.  There are never any leftovers! 

The key to this recipe is to mix together all the ingredients, allow the mixture to marinate, and then drain it at least on hour before encasing it in the dough. 

Jane’s spicy fajita roll

3 c. shredded chicken

1 sheet Pepperidge Farm puff pastry 

1 sweet onion, diced

1 red pepper, diced and seeds removed

2-3 jalapeno peppers, sliced, seeds
    removed if desired

Optional:  1-2 c. mix of red, white and black
    beans, soaked, and cooked until tender.

2 cloves roasted garlic, smashed

2-3 TB. McCormick’s Perfect Pinch
   Southwest Sweet and Smoky seasoning

2 TB. dried Cilantro

2 c. Sargento 4-cheese Mexican blend shredded cheese

1/4 c. salsa, any heat level

¼ c. fresh lime juice

Optional:  2 TB. tequila

1 egg white, beaten

2 TB. olive oil

salsa for garnish

Heat the olive oil in a sauté pan and add the onions, garlic, and peppers.  Cook until they become just tender.   In a large mixing bowl, mix together the chicken, vegetables, lime juice, salsa, Tequila, and spices.  Let marinate about one hour, and then drain well.  The mixture should be fairly dry.  Taste and adjust the seasonings, if necessary.

Preheat the oven to 375 degrees.  Line a large cookie sheet with foil, and spray lightly with cooking spray.  Unroll  the puff pastry dough onto the cookie sheet, and using your fingers, press out to approximately 10” x 12”.   (If necessary, trim the dough to this size, and save the scraps for sealing.) 

Sprinkle all but ½ c. of the cheese over the top of the dough.  Spoon the mixture in a line in the center of the dough.  Pull up the sides and ends, and seal.  Turn the roll so the sealed side is underneath the roll.  Using a sharp knife, cut five 1” slash marks on top, about an inch apart.  Brush lightly with the egg whites, and top with a line of cheese.  Bake in the oven 20-25 minutes, until golden brown.  Cool for about 10 minutes, and slice.  Drizzle with generous helpings of salsa, and serve.  Note:  The salsa is essential to complete the flavor profile!

Jane’s spicy Fajita roll, deconstructed

3 c. shredded chicken

1 sheet Pepperidge Farm puff pastry

>Fat alert:  The “puff” in pastry is created by layers of butter.  It is very high in fat!  If fat is a concern, the puff pastry dough can be replaced with a simple yeast bread dough, a low-fat biscuit dough, Pillsbury low-fat crescent dough,  or multiple layers of phyllo dough. 

>Health alert:  If white flour creates a health concern, another flour may be substituted in the puff pastry, or the dough can be eliminated.  Simply put the chicken mix in a greased casserole dish, and top with the cheese and any variety of crushed taco chips. 

>Ingredient alert:  When substituting another dough for the puff pastry, check the ingredient label carefully.  Some doughs are high in salt and/or sugars.  Select the option that best meets your dietary needs.  Or make your own bread dough, and completely control any offending ingredients! 

1 sweet onion, diced

1 red pepper diced

2-3 jalapeno peppers, sliced, seeds removed if desired

Optional:  1-2 c. mix of red, white and black beans, soaked, and cooked until tender.

2 cloves roasted garlic, smashed

2-3 TB. McCormick’s Perfect Pinch Southwest Sweet and Smoky seasoning.

>Ingredient alert:  This spice mix is salt-free, but it does contain brown sugar.  If sugar is a concern, make your own spice blend with equal parts smoked paprika, ground chipotle chili pepper, and tomato powder, or any mix  of spices you prefer. 

2 TB. dried Cilantro

>Ingredient alert:  If you have a sensitivity to cilantro, it can be replaced with parsley, or eliminated. 

2 c. Sargento 4-cheese Mexican blend shredded cheese

>Fat alert:  The 4-cheese Mexican blend is high in fat.  It can be substituted with a low- or no-fat shredded cheddar or Monterrey Jack cheese  The amount of cheese used can also be reduced by half.

>Health alert:  Cheese can also be high in salt.  If salt is a concern, be sure to check the ingredient label. 

>Health alert:  If dairy products create a dietary concern, the cheese may be eliminated from this recipe, and replaced with a thin layer of pureed avocados, or guacamole.

1/4 c. salsa

>Health alert:  A store-bought salsa can be loaded with all kinds of offensive ingredients.  If salt, sugar, or MSG are a concern, check the ingredient labels carefully.  Better yet, make your own.  Then you control the ingredients!  (See the recipe below.)  In a pinch, you can simply replace the salsa with chopped tomatoes. 

¼ c. fresh lime juice

Optional:  2 TB. tequila

1 egg white, beaten

>Health alert:  If egg whites create a dietary concern, this ingredient can be eliminated, and replaced with a light touch of cooking spray.

2 TB. olive oil

>Fat alert:  Olive oil is high in fat.  It can be replaced with a low-fat or no-fat cooking spray, and the vegetables may be roasted in the oven at 400 degrees until they just start to brown, usually about 10 minutes.

Salsa for serving

(Follow the instructions above.)

Quick homemade salsa

4 Roma tomatoes, chopped

½ c. diced onion

2 cloves roasted garlic, minced

2 jalapeno peppers, chopped

2 TB. fresh lime juice

2 TB. cilantro

Optional:  1 tsp. balsamic vinegar

Salt and pepper to taste

Mix all the ingredients together and allow them to marinate for about an hour before serving. Note:  If you are not in the mood to chop the ingredients, simply put everything in a blender and pulse until the mixture reaches the desired consistency.