For the past two weeks I have been playing around with the almond flour cracker recipe, making it into cookies, spicy chips, and a little shell in which I could stuff anything my little heart desires. Well, today my little heart desires fajitas. With some leftover steak, a few veggies from the garden and an almond flour shell, I came up with a perfect little first course or appetizer!
Makes 4 (at least)
Almond flour shells:
- 1 c. almond flour
- 1 egg white
- a pinch of red pepper flakes (or more if you like it hot)
- a pinch of cayenne pepper (or more if you really like it hot)
- a pinch of salt (I’m in the pinching mood)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 jalapeno, minced
- 1 onion, sliced
- olive oil
- 1 piece of steak, chicken, or pork, sliced in thin strips
- Preheat oven to 325 degrees.
- Combine the almond flour shell ingredients in a bowl with your hands.
- Put the ball of dough between 2 pieces of parchment paper and roll out with a rolling-pin until it is about 1/8-1/4 inch thick. (or, you could totally skip this part and put little balls of dough in individual ramekins and pat them out to cover the bottom and the sides of the ramekins, you pick. The rolling-pin method will just look better.)
- Line individual ramekins with the dough. You may have to patch it together a bit in places…I forgive you.
- If you rolled your dough out closer to 1/8 inch thick, put in the oven for 8 minutes. If you rolled it out closer to 1/4 inch thick, put in the oven for 11 minutes.
- While you are waiting for your shells to cook, heat olive oil in a skillet, after seasoning your meat with salt, pepper, and a little spice (if you like), throw your meat in the skillet and cook it until meat is close to done, then add veggies:
- The veggies are done with they are soft and have some brown at the edges.
- Your shells should be done and out of the oven by now. Remove them from the ramekins and add your fajita mixture. Top with some fresh tomatoes and a little guacamole. Buon Appetito!