Recipe - Southwestern Fajitas

1 teaspoon Black peppercorns
1 teaspoon Annatto seeds
1 teaspoon Cumin seeds
1 teaspoon Chili powder
1 teaspoon Dried oregano
One half teaspoon Salt
2 teaspoon Olive oil
2 md Onions; peeled and cut or sliced up
3 Bell peppers; cored and
cut or sliced up (green, red, yellow)
1 pound Monterey Jack cheese; shred
1 Head lettuce; shredded
2 Tomatoes; halved and cut or sliced up
10 Flour tortillas; fijata size

In a dry saucepan over medium heat, roast peppercorns,
annatto seeds, cumin seeds, chili powder and oregano
until seeds begin to pop, about 5 minutes. Place the
roasted seeds in a blender with the salt and grind
finely. Set aside. Heat the olive oil in the pan over
mediumhihg heat and saute the onions and peppers
until soft, about 5 minutes. Add the spice mix and
cook 35 minutes more, adding water if needed to keep
the vegetables from sticking. Cover the stacked
tortillas with paper towels and heat in the microwave
on high for 30 seconds.
Place each tortilla on a plate. LAyer with cheese,
vegetables mixture, lettuce and tomato.

Nutritional info per serving: 293 cal; 11.9g pro,
33.9 g carb, 13.9g fat

Source: Miami Herald, 9/7/95
format: 8/7/96, Lisa Crawford
Posted to MMRecipes Digest V3 #214

Date: 08 Aug 96 00:14:23 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM