glutenfreedirtcheap

This recipe can take a lot of ingredients, or it can take only a few–it’s a lot cheaper with only a few. This is another example of a place where not eating meat is much cheaper–mushrooms are about half the cost of fajita meat.

Ingredients:

1.) Twenty corn tortillas. (Make sure they say, “gluten-free” on the back. Not all corn tortillas are gluten-free.)

2.) 1/4 cup fresh cilantro

3.)  1/4 cup spring onions

4.)  16 oz baby portabello mushrooms.  (They are half the cost of the big ones.)

5.)  one small sweet onion

6.)  one red pepper

7.)  three tablespoons of the cheapest generic cooking oil you can find

8.) 1/4 of a small block of sharp cheddar cheese

9.) One serrano pepper

10.) One lime

(Cooking oil is almost always gluten-free.)

Kitchen apparati

1.) Box grater

2.)  Saucier or frying pan with a lid.

3.) Stove

4.) Spatula or wooden stirrer

5.)  Plates and small bowls for serving.

Put your lidded pan on the stove at just over medium heat. Add the oil to the pan. Wash and chop up the mushrooms. Peel the onion and chop it into large chunks. Wash and slice the red pepper into strips.  Put the onions, mushrooms and pepper into the pan and put the lid on.  Wash and slice the serrano pepper, making sure to hold on to one end–don’t let your fingers touch the cut side of the pepper. Add the pepper to the pan. Replace the lid.  (Your goal here is to let everything cook while you finish washing, chopping and grating the other ingredients–take the lid off about every five minutes and stir.)

Wash and chop the spring onions and cilantro, putting them into separate small garnish dishes. (I use small tupperware, so that the leftovers can go straight into the fridge.)  Grate the cheddar cheese on a box grater, putting the cheese into yet another small dish.  Put the corn tortillas into a bowl with a small plate on top, and reheat them in your microwave. Finally, slice the lime into quarters. Keep taking the lid off the pan to stir. Set the table, adding the little dishes of cheese, spring onions, and cilantro.  Take the warmed tortillas out of the microwave with hot pads, and bring that to the table as well.  Finally, take the lid off the mushroom/onion/pepper mixture and squeeze the four quarters of the lime over it.  Serve directly out of the pan.

Cost:  About $5.00 a person. Serves two.