Cooking the Filling

Now that we've got all our ingredients chopped and ready to go, let's start cooking down those veggies. We're going to use this large pan and add a little bit of oil to it. Once the oil is hot, we'll throw in our onions, bell peppers, and mushrooms. Now, I know some of you might be thinking, "Why are we using so much moisture?" And believe me, I get it. We all want that perfect recipe, but sometimes you've just got to cook off some of that excess moisture. So, we're going to let all that liquid evaporate and instead focus on developing a nice brown color in those veggies.

As we're cooking, make sure to stir everything constantly so that there's good contact between the veggies and the pan. This is where most of the magic happens, folks. We want to bring out that natural sweetness in the bell peppers and get those onions caramelized. Now, I know some of you might be thinking, "But Caleb, what about the mushrooms?" Don't worry, we'll get to them in a minute. Right now, let's focus on getting our veggies nice and tender. Once they're almost cooked down, we'll add our chopped onions, bell peppers, and mushrooms to one side of the pan. Let them cook for just a minute or two until they've got some nice color on them.

This is where things start to get interesting. We want to cook these finely chopped mushrooms slightly less than those sliced ones. If we overcook them, they'll become tough and chewy. So, we'll give them about 2-3 minutes on the first side or until they've got a nice brown color. Then, we'll add a pinch of salt and let them cook for another minute or so until that moisture has all evaporated. Now, it's time to mix everything together. Stir in those mushrooms into the rest of our filling and make sure everything is well combined.

Adding Cheese and Assembling

Now that we've got our filling ready, it's time to add some cheese. I like to use a nice pepperjack cheese for this recipe because it adds a spicy kick. If you can't find pepperjack, you can always substitute it with Chihuahua or another type of cheese. Once we've grated the cheese, we'll mix it into our filling and give everything a good stir.

It's time to assemble our fajitas! We've got our tortillas, so let's get started. Place some cheese at the bottom of each tortilla, followed by a spoonful of our delicious filling. Don't be shy with the filling – you want plenty of that flavorful goodness in every bite. Now, it's time to wrap everything up and get ready for the oven.

Shallow Frying

Since we're not deep-frying these fajitas, we'll need to use a little bit of oil in our pan to help them cook evenly. I like to use about half an inch of oil in the bottom of my pan – it's enough to coat the tortillas, but not so much that they're swimming in it. Once the oil is hot, we'll carefully place our fajitas into the pan and let them cook for about 3 minutes on the first side or until they've got a nice brown color.

Now, here comes the fun part – flipping those fajitas! Use your spatula to carefully flip each one over and let them cook for another 3 minutes or until they're golden brown on both sides. Don't overcrowd the pan, folks – we want to make sure each fajita gets enough attention.

Draining and Serving

Once our fajitas are done cooking, it's time to drain off any excess oil and serve them up! I like to use a paper towel to gently pat down each tortilla and remove some of that extra moisture. This will help the cheese stick to the tortillas better and prevent them from getting soggy.

Finally, our fajitas are ready to be devoured! Serve them hot with your favorite toppings – sliced avocado, sour cream, salsa, or anything else you like. I'm excited to share my recipe for homemade Pico De Gallo in a future video, so stay tuned!

Conclusion

That's it for today's recipe, folks! We hope you enjoyed making and devouring these delicious fajitas as much as we did. Don't forget to like, comment, and subscribe for more recipe videos, and if you have any suggestions for recipes you'd like us to try next time, please let us know in the comments below. And if you're feeling generous, consider supporting us on Patreon – every little bit helps!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have these delicious sort of TexMex mushroom flas for you now these are a vegetarian dish and we'll get to those in just a minute first I'd like to remind everyone that we have an affiliate link with Chef's temp if you need a kitchen thermometer or meat probe please check out the link in the description below and we'll give you 15% off your order if you use code love your food on check out we also have a patreon I'll link that in the description below and here's our ingredients so we have a pablano pepper an onion some mushrooms some pepperjack cheese some garlic and some flow tortillas and we're going to start off by doing a bunch of Mison pla as we usually do so we're going to start chopping up our garlic and we want to get all of this pretty fine we're going to make what essentially amounts to a duel sauce with the mushrooms garlic uh onion and pablano peppers so we're going to get the garlic going uh we're going to get our we're going to get most of our mushrooms or at least half of our mushrooms chopped very finely and these are going to cook down in that mixture with the onions and garlic and the Pano Peppers as well so this is going to start off by being a really fine mixture same with our pablanos like I said we're going to cut off the panels the seeds and pablanos aren't particularly easy to eat or tasty so we're just going to cut those out as EAS as much as we possibly can we just want the uh we just want the walls of this one and then we're going to chop it into strips and then we're going to chop it into Dice from there and the same thing with our onions uh once we're done with the pablanos so these are going to and you can use whatever type of pepper you want if you'd prefer to use bell pepper you can uh if you want to use a hotter pepper you could use a jalapeno in there as well and then we're going to chop our onions again fairly finely it doesn't have to be perfect these are going to cook down for quite some time now you do want to reserve about half of your mushrooms you saw them just there and we're going to use those to uh cut into a bigger piece later to cook just a little bit at the end so you have some nice texture of mushrooms in there along with these ones that are going to cook down a lot so we're going to start with just the onions and the pablanos we got a little bit of mushroom in there that's not a big deal and we want to get those sort of coated with the oil and we're using butter for this you could also use uh you could also use just U neutral oil for this vegetable oil and we want to just give these a nice sweat we want to cook these down quite a lot we want to cook a lot of the moisture out of them uh if you've cooked with uh onions and mushrooms before you know that a lot of moisture is going to come out of them we're going to add a little salt in there just to encourage that moisture to come out and we're just going to cook that off so now the rest of our mushrooms you you can keep the nicer looking ones for this we're going to cut these in half and then cut the halves into slices and this is just going to be a sort of a little bit more texture in the final dish so we want these to be in bigger pieces so you can see in here the onions are starting to be a little bit translucent in places and it still has a long way to go so we're just going to cook this down you can still see a fair amount of moisture in the pan we're just going to cook all of that off and you just want to make sure that you've got good contact between the veggies and the pan now you can see most of that moisture is gone we're starting to get a little bit of color on the mushrooms and everything is starting to look pretty cooked down so we're starting to get into that into that place where everything's about ready what we're going to do is move all of that to the other side of the pan because we do want to cook our sliced mushrooms for a little while we just don't want to cook them quite as long as those finely chopped ones uh so we're just going to put put them on one side of the pan and let them get a little bit of color before we mix it in with all of the rest of the filling so we're going to add a little bit of salt on those as well and as I said we're just going to let those get a little bit of color uh again a little bit of moisture is going to come out of those and we're just going to let that cook away a little bit while the rest of the filling is cooking happily on the other side of the pan so you see here we have cooked away the moisture and we're starting to get some color on both sides of those mushrooms and this is about where we want this to be so at this point we can mix everything together so we're just going to stir everything together and this will be the filling for our flas now we're also going to be adding some uh grated cheese to that so we're going to take our pepperjack cheese and we're going to grate that so that sort of holds everything together and now we can start assembling so we've got our uh flower tortillas out we're going to put some of the cheese in the bottom and you can use whatever cheese you prefer if you want to use something a little more authentic if you can get get your hands on Chihuahua or you can get your hands on something like that then go ahead that would be great and we are going to put some of that filling on top of the cheese there and from here we are going to wrap these up now we're not going to deep fry these we're going to shallow fry these so we're going to use the same pan we gave it a little wipe we're going to use the same pan that we used to cook the filling and we're just going to put a little bit of oil in the bottom we may have used a little bit too much you can use how ever much you feel comfortable with you do want it to be a significant covering on the bottom of your pan and it can help to sort of hold everything together with a um with a toothpick now you can see ours goes a little above the bottom of the uh the tortilla there that's fine if the heat is high enough if you've got these cooked at a high enough temperature the oil is not going to go into the food because the heat causes the general pressure of cooking to go outward so it's not going to stay in the food it's not going to make everything greasy and oily so once these are done on one side they take about 3 minutes uh and you just want to make sure that everything's nicely cooked in there the cheese is melting you will get some little bits coming out the end that's fine but mostly that cheese is going to hold everything together we want those to flip over we got that beautiful brown cover color and they're nice and crispy and then once they're done on the other side we're going to take those out you Al you also always want to make sure you know which side the uh toothpick or skewer is pointing on so that you're not stabbing each other with them and we're going to take those off and let them drain on a paper towel for a little while and then we're going to serve it with this really excellent sort of uh avocado salsa and that's going to be next week's recipe is this avocado salsa which was super delicious really really fresh and uh zingy with some lime juice in there and we'll do that one next week and that's it that's the whole thing we've got a little a little bit of Pico Deo a salad to go with those they were delicious and honestly very very easy so we hope you'll give this one a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we'd also like to thank our patrons over on patreon if you'd like to support us there and help us keep doing this I'll put a link for that in the description below and remember to love your foodand welcome back to love your food this week we have these delicious sort of TexMex mushroom flas for you now these are a vegetarian dish and we'll get to those in just a minute first I'd like to remind everyone that we have an affiliate link with Chef's temp if you need a kitchen thermometer or meat probe please check out the link in the description below and we'll give you 15% off your order if you use code love your food on check out we also have a patreon I'll link that in the description below and here's our ingredients so we have a pablano pepper an onion some mushrooms some pepperjack cheese some garlic and some flow tortillas and we're going to start off by doing a bunch of Mison pla as we usually do so we're going to start chopping up our garlic and we want to get all of this pretty fine we're going to make what essentially amounts to a duel sauce with the mushrooms garlic uh onion and pablano peppers so we're going to get the garlic going uh we're going to get our we're going to get most of our mushrooms or at least half of our mushrooms chopped very finely and these are going to cook down in that mixture with the onions and garlic and the Pano Peppers as well so this is going to start off by being a really fine mixture same with our pablanos like I said we're going to cut off the panels the seeds and pablanos aren't particularly easy to eat or tasty so we're just going to cut those out as EAS as much as we possibly can we just want the uh we just want the walls of this one and then we're going to chop it into strips and then we're going to chop it into Dice from there and the same thing with our onions uh once we're done with the pablanos so these are going to and you can use whatever type of pepper you want if you'd prefer to use bell pepper you can uh if you want to use a hotter pepper you could use a jalapeno in there as well and then we're going to chop our onions again fairly finely it doesn't have to be perfect these are going to cook down for quite some time now you do want to reserve about half of your mushrooms you saw them just there and we're going to use those to uh cut into a bigger piece later to cook just a little bit at the end so you have some nice texture of mushrooms in there along with these ones that are going to cook down a lot so we're going to start with just the onions and the pablanos we got a little bit of mushroom in there that's not a big deal and we want to get those sort of coated with the oil and we're using butter for this you could also use uh you could also use just U neutral oil for this vegetable oil and we want to just give these a nice sweat we want to cook these down quite a lot we want to cook a lot of the moisture out of them uh if you've cooked with uh onions and mushrooms before you know that a lot of moisture is going to come out of them we're going to add a little salt in there just to encourage that moisture to come out and we're just going to cook that off so now the rest of our mushrooms you you can keep the nicer looking ones for this we're going to cut these in half and then cut the halves into slices and this is just going to be a sort of a little bit more texture in the final dish so we want these to be in bigger pieces so you can see in here the onions are starting to be a little bit translucent in places and it still has a long way to go so we're just going to cook this down you can still see a fair amount of moisture in the pan we're just going to cook all of that off and you just want to make sure that you've got good contact between the veggies and the pan now you can see most of that moisture is gone we're starting to get a little bit of color on the mushrooms and everything is starting to look pretty cooked down so we're starting to get into that into that place where everything's about ready what we're going to do is move all of that to the other side of the pan because we do want to cook our sliced mushrooms for a little while we just don't want to cook them quite as long as those finely chopped ones uh so we're just going to put put them on one side of the pan and let them get a little bit of color before we mix it in with all of the rest of the filling so we're going to add a little bit of salt on those as well and as I said we're just going to let those get a little bit of color uh again a little bit of moisture is going to come out of those and we're just going to let that cook away a little bit while the rest of the filling is cooking happily on the other side of the pan so you see here we have cooked away the moisture and we're starting to get some color on both sides of those mushrooms and this is about where we want this to be so at this point we can mix everything together so we're just going to stir everything together and this will be the filling for our flas now we're also going to be adding some uh grated cheese to that so we're going to take our pepperjack cheese and we're going to grate that so that sort of holds everything together and now we can start assembling so we've got our uh flower tortillas out we're going to put some of the cheese in the bottom and you can use whatever cheese you prefer if you want to use something a little more authentic if you can get get your hands on Chihuahua or you can get your hands on something like that then go ahead that would be great and we are going to put some of that filling on top of the cheese there and from here we are going to wrap these up now we're not going to deep fry these we're going to shallow fry these so we're going to use the same pan we gave it a little wipe we're going to use the same pan that we used to cook the filling and we're just going to put a little bit of oil in the bottom we may have used a little bit too much you can use how ever much you feel comfortable with you do want it to be a significant covering on the bottom of your pan and it can help to sort of hold everything together with a um with a toothpick now you can see ours goes a little above the bottom of the uh the tortilla there that's fine if the heat is high enough if you've got these cooked at a high enough temperature the oil is not going to go into the food because the heat causes the general pressure of cooking to go outward so it's not going to stay in the food it's not going to make everything greasy and oily so once these are done on one side they take about 3 minutes uh and you just want to make sure that everything's nicely cooked in there the cheese is melting you will get some little bits coming out the end that's fine but mostly that cheese is going to hold everything together we want those to flip over we got that beautiful brown cover color and they're nice and crispy and then once they're done on the other side we're going to take those out you Al you also always want to make sure you know which side the uh toothpick or skewer is pointing on so that you're not stabbing each other with them and we're going to take those off and let them drain on a paper towel for a little while and then we're going to serve it with this really excellent sort of uh avocado salsa and that's going to be next week's recipe is this avocado salsa which was super delicious really really fresh and uh zingy with some lime juice in there and we'll do that one next week and that's it that's the whole thing we've got a little a little bit of Pico Deo a salad to go with those they were delicious and honestly very very easy so we hope you'll give this one a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we'd also like to thank our patrons over on patreon if you'd like to support us there and help us keep doing this I'll put a link for that in the description below and remember to love your food\n"