What's for dinner? Fajita Soup & Caramelized Plantains

Fajita Soup

2 T oil

1 lb skirt steak, cut into strips OR skinless, boneless chicken breasts, cut into strips

Fajita seasoning

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips

1 poblano pepper, cut into thin strips

1 large onion, cut into thin strips

14.5 oz can fire roasted diced tomatoes

15 oz can black beans

2 C water

vegetable OR chicken bouillon

salt and pepper

Heat oil in large pot or Dutch oven over medium heat. Place meat in hot oil then sprinkle fajita seasoning over and stir to coat & cook stirring only occasionally until brown about 10 min.

Add peppers & onion. Stir and cook until vegetables are soft about 10 min.

Pour tomatoes, beans and broth (water/bouillon) into pot with meat & vegetables. Bring to boil over high heat, then reduce to medium low and simmer uncovered for 30 -45 min, stirring occasionally.

Season with salt and pepper to taste.

Serve with tortillas, cheese, sour cream or crema, etc.

Caramelized Plantains

serves 2

2 cinnamon sticks

6 cloves, roughly broken

3 T sugar

1 C boiling water

1 ripe plantain

1 T butter

1/4 t salt

1 t oil

Combine cinnamon, cloves and sugar in boiling water. Leave at full boil for 5 min.

Carefully peel ripe plantain

(I had to scrape with knife because I've never worked with a plantain before & I got frustrated trying to peel it like a banana.) and cut in half. Then slice the halves in half, lengthwise.

Take the cinnamon mixture off the heat. Add butter, salt and oil while mixture is still hot. Let butter melt and stir to blend.

Arrange plantain pieces in small skillet.

Strain sugar mixture over them. Bring to a boil. Cover and cook over medium heat.

When about half the sugar mixture is gone, reduce heat, uncover and turn plantains.

Continue cooking slowly until sugar mixture has been reduced to a small amount of syrup and plantains have picked up a light caramel coating.

Serve hot.