Perhaps I was inspired by my recent trip to Austin, but I've had Mexican food on the brain. It's my second favorite cuisine after all things Asian, easy to make, and packed with flavor. There are endless combos of wraps, fillings, cheeses, and garnishes, so no two meals taste alike. The fact that I'm not methodical about what I put into my dishes from one time to another probs also contributes to this "diversity" of flavor, but it keeps things interesting and helps me unearth new ingredient combos which were made for each other.
Case in point: these fusion fajitas which incorporate italian and cajun seasoned potatoes, chipotle peppers, gorgonzola cheese, and sriracha mayo. Don't knock it until you've tried it - there are so many layers of flavor here and each one enhances the other.
- 5 medium red or Russett potatoes, cubed
- Olive oil
- Italian seasoning (basil, oregano, thyme, etc)
- Cajun seasoning
- Garlic powder
- 1 red pepper, sliced lengthwise into matchstick sized pieces
- 1 white onion, sliced
- 1 tsp black pepper
- 2 chipotle peppers in adobo sauce, chopped
- Flour fajita wraps
- Sriracha mayo
- Crumbled gorgonzola cheese
Preheat oven to 450F. Toss the potatoes in the olive oil and seasonings, then spread on a foil-lined baking tray. Pop in the oven for 45 minutes until the potatoes are a crispy golden brown. While the potatoes cook, prepare the veggies. Heat olive oil in a pan and saute the red pepper, onion, and chipotle peppers. Season with salt and pepper and cook until veggies are cooked, but still have a bite. Warm the fajita wraps in a skillet and drizzle some sriracha mayo down the center. Add the potatoes, veggies, and cheese, then garnish with cilantro.