chicken fajitas and mexican chocolate cake

All ready for an al fresco family Mexican feast! 

Our family loves Mexican food and chicken fajitas are at the top of the list for favorites all around the table. Since slicing and frying the chicken is so time consuming, especially if you are cooking for lots of people at one time, I thought I would try making them in the crock pot. Voila!  I think you will enjoy this version of a Mexican standby!

 

Crock Pot Chicken Fajitas

6  boneless skinless chicken breasts, fresh or thawed, rinsed and patted dry (can use frozen ones but I think they are better thawed), whole

2 Large white or yellow onions, thinly sliced

1 each, Red and green peppers, sliced

2 Tbs. minced garlic

1 package taco seasoning

olive oil

 

15-18 flour tortillas

 

toppings:

sour cream

salsa

lettuce

guacamole

tomatoes

cheese

black olives

lime for squirting

or whatever you like!

 

Place chicken in crock pot and top with vegetables and seasoning. Drizzle with olive oil. Cook on high for 3-4 hours. (This is always so subjective and depends on the thickness of the chicken and the crock pot.) You can also cook for 6-8 hours on low.  Before serving, pull apart the meat and warm tortillas. Delish! Such an easy peasy recipe for busy days. Finish off with ice cream sandwiches or cold watermelon slices.

Or perhaps you might like to try this amazing Mexican Chocolate Cake!  Last spring, Stacie, Joe, and I ducked into a quaint coffee shop in St. Charles, Missouri and just had to try a variety of their pastries. The shop’s homemade Mexican chocolate cupcake was out of this world, just the right blend of chocolate, cinnamon, and zing! It was filled with chocolate mousse and topped off with fresh whipped cream. I won’t even tell you about the plum and cranberry tarts….. This is my version of a Mexican Chocolate Cake, as requested by Joe for his birthday a while back, a fun flashback to the great day we spent with Stacie!

 

Mexican Chocolate Cake

 

1 ¾ cup good white all-purpose flour (I love King Arthur)

½ cup cocoa powder

1 Tbs. cinnamon

½ tsp. cayenne pepper (for the zing)

1 tsp. baking soda

1 tsp. salt

5 eggs

1 cup softened butter

1 cup dark brown sugar

1 cup white sugar

2 tsp. vanilla

1 cup sour cream

 

Preheat oven to 350 degrees.  Prepare three round cake pans by greasing sides and bottom with butter and dusting with flour. Mix flour, cocoa, baking soda, cinnamon, cayenne pepper, and salt.  In another bowl, beat eggs and set aside.  In mixer, beat butter and sugars until fluffy.  Add eggs and vanilla until mixed well.  Add in dry mixture alternately with sour cream until mixed well.  Bake about 26 minutes or until toothpick comes out clean. Remove from oven and cool on wire rack for ten minutes then invert on rack and allow to cool completely.  While cooling, make frosting.

 

Mexican Chocolate Butter Cream Frosting

 

4 sticks butter, softened (1 lb.)

4 pounds powdered sugar

1 tsp. vanilla extract

1 tsp. cinnamon

¼ tsp. cayenne pepper

cream, evaporated milk, or milk to make desired consistency

 

Mix sugar and butter together on medium speed in mixer.  Add extract and spices.  Drizzle in milk until the frosting is the desired consistency; start with only a little at a time.  To make a crumb coat for the cake before a final frosting, save out a cup or so of frosting and add milk until you have a glaze similar to what you would use on donuts or cinnamon rolls.  Frost with glaze and allow to harden in fridge before final frosting. (Be sure to use regular frosting between the layers.)

 

 

 

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Comments

  1. says

    Michelle, that is our deck from a few years ago. Sadly, I haven’t done diddly in the back yard this year. This made me sort of sad to look at when I was trying to find a fun picture….both my lack of flowers this summer and my sweet kitty who is no longer with us. He was such a dear dear pet for nearly 15 years!

  2. Rosy says

    I had a big crowd for Sunday lunch and tried out both these recipes! (I did modify the icing recipe on the cake) They were both very successful! Thanks!

  3. Rosy says

    I actually made the cake into cupcakes so I used a sour cream chocolate frosting recipe and added the cinnamon and cayenne.
    It really was yummy! I wasn’t sure if my family would like the zing, but nobody passed out or complained, so I imagine they did! 😀 I’ll e mail you the frosting recipe!

  4. says

    Rosy sent me her frosting recipe so I am sharing…it sounds wonderful!

    5 Tbl. butter (or margarine)
    1/2 c. cocoa powder
    Mix thoroughly,
    Add:
    3 c. powdered sugar
    1/2 cup sour cream
    2 t. vanilla.
    Beat till frosting is smooth and of spreading consistency.
    I added the cinnamon and cayenne with the cocoa. And I also usually add just a little milk for a better consistency.

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