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Fajquitos are a cross between a fajita and a taquito: They’re grilled and fresh like a fajita, but rolled and easy to eat like a taquito! The Original Fajquito is steak, but you can fill your Fajquito however you like!
Ingredients for Average Betty’s Fajquitos:
4 Burrito size (or similar) flour tortillas
3/4 -1 lb. top sirloin or similar steak
1/2 red bell pepper, sliced
2 slices red onion
2 slices sweet brown onion
1 – 2 jalapeno peppers (seeded after grilling)
20 slices Monterey jack cheese
16 slices avocado
NOTE: Substitute 3/4 -1 lb. grilled chicken/pork or 16 grilled shrimp for steak if desired.
Let’s get this party started!
Season steak, peppers and onions to taste. Betty prefers sea salt, fresh pepper and olive oil on the veggies. Season the steak with sea salt, fresh pepper and olive oil and a little cayenne pepper and garlic powder.
Grill meat and veggies.
Remove from grill and allow to cool before handling.
Slice steak in strips. Cut grilled onion slices in quarters. Chop jalapeno, minding seeds for heat. Halve the red pepper strips. Thinly slice Monterey jack cheese. Slice avocado.
Filling your Fajquito:
To assemble a Fajquito, lay flour tortilla on flat surface.
Put five slices of cheese in a line down the center of the tortilla.
Next, sprinkle chopped jalapenos on top of cheese slices.
Align four avocado slices on top of jalepenos.
Align 1/4 of the grilled steak slices on top the avocado (or 1/4 of grilled chicken/pork or 4 grilled shrimp).
Finish with a sampling of each: bell pepper, red & brown onion.
Carefully roll the tortilla.
Place flap side down on a medium-high grill.
Since all of the ingredients on the inside are cooked, you can grill them as little or as long as you like. Either until the cheese is melted and the ingredients warmed through; or until crispy, golden and grilled on the outside, and lava-like-melted on the inside. CAUTION: The inside of Fajquitos can be MUY CALIENTE (HOT)! Cut into four or five mini-bites for cooling purposes and to make easier to eat. Do not over-stuff Fajquitos. Think equal portions of each ingredient. Betty uses sliced Monterey Jack cheese instead of shredded so it doesn’t ooze from the tortilla while on the grill.
Serve fresh grilled corn-on-the-cob with Fajquitos for an added treat.
Serve with Tapatio Hot Sauce for some added heat.
Search terms: betty #20, fajquitos recipe, taquitos recipe, mexican recipe, grilled taco recipe, fajita recipe, steak recipe, appetizer recipe, super bowl recipe
Link to the Fajquitos: Toma Dos video.
Link to the accompanying Fajquitos: Toma Dos blog post.
Ed Rough says
This was the best resipe for camping we have had to date. We were going to have shishcabob (sp) and just took them apart and had the faq very good!!!!!!!
R. Pingitore says
The recipe is good the instruction is very distracting and annoying. I enjoyed all other recipes that are straight forward. When I look for a recipe, I need the ingredients and the know how. I am not looking to be entertained – although I would not consider this entertainment at all.
Just stick to what you do best!
Average Betty says
Hi R. Pingitore,
Thanks for sharing your thoughts with me and the AB community. I think what I know best is that you can’t please everyone all the time. There are plenty of traditional cooking sites out there for you if you don’t consider me entertaining. Others do. I’m a little different and so is my content. Glad you like this recipe!