Who’s a fan of soccer? I became a fan when my nephews Caleb and Jacob started playing soccer when they were tots. My nephew Caleb went on to play for years and he absolutely loved getting out there on the field. He was so cute running around and going hard for that soccer ball. Being out at the fields every Saturday morning watching little kids play soccer holds a special place in my memories.
After learning all about soccer through my nephew and his playing days, I am now a fan of the sport and will be there in front of the TV when the big games start this week. Usually whenever there is a big sporting event taking place, my dad and I will watch it together.
I’m so thankful I’ll be able to go home to be with him for Father’s Day this weekend. There is no doubt in my mind that he will have a soccer game on at any point during the weekend.
And any big sporting event means a party in my book. When I was thinking what I wanted to make for our little get together, I decided to make something that was easy to eat in front of the television. I also wanted to incorporate a favorite Mexican dish of mine – fajitas. Since the weather has been so nice lately, I chose to make something that could be made on a grill or on the stove top.
This dish is so versatile and can be amped up with your favorite flavors. Cacique has a variety of cheeses to choose from that would work great with this fajita flatbread appetizer. You can also incorporate the Cacique Crema Mexicana into the dish to kick it up a notch either by adding it directly to the flatbread or drizzling it on top after the appetizer is cooked.
2 tsp minced garlic
1 tsp Lawry’s seasoning salt
1/2 tsp cumin
1 tsp smoked paprika
1/4 tsp coriander
2 tsp onion powder
1/4 tsp black pepper
1/4 c Worcestershire sauce
Juice from 2 limes
1 c Pacifico beer or your favorite beer
1 lb beef fajita strips (or skirt steak)
Green, red and orange bell peppers, cut in strips
4 pieces Flatbread
2 cups Cacique Ranchero Queso Fresco, shredded
Cacique Crema Mexicana
In a large 2 quart Ziploc bag, add the minced garlic, seasoning salt, cumin, smoked paprika, coriander, onion powder, black pepper, Worcestershire sauce, lime juice and beer. Mix together. Add in the beef fajitas, seal and toss around to mix together.
Place in the refrigerator overnight or up to 24 hours.
Once you are ready to put together the flatbread fajitas, take the beef from the refrigerator and let it rest for 30 minutes at room temperature.
Heat an outdoor or indoor grill to high heat. Spray the grill with Pam spray.
Toss the bell peppers with a drizzle of olive oil.
Add the beef and bell peppers to the grill. Cook until done to your desired temperature.
Brush olive oil on both sides of the flatbread. Place flatbread on the grill and let cook for a few minutes until it starts to turn brown. Flip over and immediately add the cheese. Cover the grill and let the cheese start to melt. Add the beef and bell peppers.
Take off the grill and cut into squares.
Optional: To kick up the flavors, you can also add Caciqe Crema Mexicana with some adobe sauce or lime zest and juice. Brush it on the flatbread before you add the cheese or drizzle it on the finished flatbread.