It’s “Tex-Mex Week” at Chez Peady and so far, it’s been muy perfecto.

We started our week with Cinco de Mayo (Isn’t that timely?) on Monday.

It was “Fajitas ‘n’ Fixin’s” night. Always a hit!

Here’s a little peek at our dinner!

Everything begins with a Spanish onion and green pepper sautéed in some EVOO. This immediately starts the “mmm”s and “What’s on the menu?”s from Thing 1 & Thing 2.

Time to make some “Shreddar Cheese”. That’s a nice medium Cheddar. Sometimes we use a Marble Cheddar (Thing 2’s favourite!).

Yummy! Shredded cheese. At this point little hands start arriving to “test” the goods.

Can you blame them? Mmmm. Cheeeesey!

Chicken thighs, lime juice & Tex-Mex seasoning. Cover with foil. Baked at 400 degrees until done (about 30 minutes, give or take.)

Shred the chicken slightly and add back to the sautéed veggies to get everything all yummy.

Note, I keep them together, but separate. This is so those with green pepper aversions can avoid them if need be. At this point a little sprinkle of seasoning is a great idea. Epicure Fajita is great, but you can make your own!

This is my tortilla-less fajita.

These are some of our favourite toppings. Guacamole (Yucatan), Sour Cream, Salsa (Sabra makes a great “Southwest” version), “Shreddar” cheese.

Here are Daddy-O’s fajitas before being dressed.

Here is my meal. I did add a bit of “Shreddar”, too! Scrumptious!

If you take a closer look at my photos, they will reveal last night’s recipe.

Over the next week, I plan on sharing our “Tex-Mex Week” meals and the recipes I use. If you have any questions, please don’t hesitate to ask. I’m all about the sharing!

Did you celebrate Cinco de Mayo? Do you enjoy flavours inspired by Mexico? What is your favourite meal? What is your favourite cuisine?

Hasta Mañana!