I tried so hard to hold out until tomorrow to post this dish. I really did. But, it’s so good! I love the smoky heat, the kind that doesn’t send you running for water. I have a funny story about spice, and then I’ll dive into the food.
When I was in school and still living in the dorm, we had Linda. She was the magical dorm mommy who could brighten your day just with the sound of her voice. She knew I’d been going through some stuff and decided to treat me and my friend Kevin to some Chinese takeout. I got kung pao chicken, my go to takeout meal. While we were shoveling down our so-bad-it’s-good dinner, I came across a crinkly, deep red pepper. My brain told me it was a good idea to take a huge bite of it.
I spent the next fifteen minutes running up and down the hallway, eyes watering, unable to get enough water, and eventually sipping on some milk that may have been a little expired.
The point is, super spicy isn’t always better. Smoky spicy is.
I’ve had my eye on this Pioneer Woman (surprise, surprise…) recipe for quite some time. Because I’m not cooking for a bunch of hungry cowboys, just the one, I adjusted the amounts a bit. Chop up half of a red onion, a red pepper, and a green pepper. Chunks like this will do just fine. Thank…fajitas!
If you’re less of a space cadet than I am, you won’t forget that you bought two plum tomatoes and some garlic to go in with the veggies. It was still insanely yummy, but the acidity would have been a nice touch.