Name: Texas Bruschetta
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 2
Ingredients: 1 pound fajita; 2 tbsp Cottonmouth; 1 tbsp salt; 4 oz avocado; 1 tsp garlic; 1 tsp salt; 12 oz bread (sub, rolls); 4 tbs Scorched

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5 from 1 vote

Texas Bruschetta

Fajita sandwich fit for a king. A twist from a traditional torta may not even be in torta territory. It was delicious though, and I encourage you to add your own twist at will.

Course Main Course

Style American

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Servings

Calories 934kcal

Author Shawn

Ingredients

Fajitas

1 pound fajita
2 tbsp Cottonmouth
1 tbsp salt

Guacamole

4 oz avocado
1 tsp garlic
1 tsp salt

Sub Bread

12 oz bread (sub, rolls)

Scorched

4 tbs Scorched

USA 🇺🇸 - Euro 🇪🇺

Instructions

Fajita Build

Cut the white membrane off the best you can.
Liberally sprinkle Cottonmouth on both sides.
Add salt to your taste. A little more than what you would put on finished food at table is okay. Most will come off during cooking.
Let meat rest until it sweats. I always go for a minimum of 45 minutes.
Cook this thang however you want! We did it on a hibachi with charcoal.
Light up charcoal and let it coal out. It will be gray and hotter than hell.
Set steak on grill for 3 minutes. Usually the coals are a little hotter than medium in your stove.
Flip and grill an additional 3 minutes.
Now you are timer free and this is the point where you need to decide when your fajitas are cooked to your perfection. For me I know it’s another fajita flip and 3 more minutes. This is pretty consistent in giving me a medium rare cut.

Guacamole Build

On cutting board chop up clove of garlic add salt to garlic.
Mash garlic and salt between knife blade and cutting board.
In a bowl add meat of avocado and salt mash.
With a fork mash all that up to desired consistency.

Sub Prep

Spread butter or olive oil over both sides of bread.
On grill or medium high pan on stove, place both sides face down and grill until toasty.

The Stack

Cut fajitas in half long way.
Now cut ¼ to ⅓ inch strips against grain.
Now just start stack’n! In image it’s fajitas, shredded cheese, guacamole and salsa. We used Scorched in this one.

Notes

This as most the dinners I cook are built for speed and simple.
You want something else on there I highly recommend it!

➕ Nutrition

Nutrition Facts

Texas Bruschetta

Amount Per Serving (355 g)

Calories 934 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 8g50%

Cholesterol 142mg47%

Sodium 5851mg254%

Potassium 1463mg42%

Carbohydrates 95g32%

Fiber 12g50%

Sugar 12g13%

Protein 68g136%

Vitamin A 1515IU30%

Vitamin C 23mg28%

Calcium 272mg27%

Iron 11.1mg62%

* Percent Daily Values are based on a 2000 calorie diet.

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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn