Best Rattlesnake Fajita Pitas Recipes

RATTLESNAKE FAJITA PITAS

Rattlesnake Fajita Pitas image

Provided by Food Network

Time 7h

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 rattlesnake, filleted and cut into small pieces *see note
3 tablespoons teriyaki sauce
1 teaspoon seasoned salt (recommended: Lawry's brand)
1 teaspoon jalapeno seasoning
Olive oil, to sear meat
1 large bell pepper, sliced (any color, or use a variety for extra flavor and color)
1 large onion, sliced
1/2 clove garlic, minced
6 cherry tomatoes, halved
6 onion flavored pita bread pockets
1 cup colby cheese, shredded
Condiments: picante sauce, guacamole, sour cream

Steps:

Marinate rattlesnake meat, refrigerated, for about 3 hours in teriyaki sauce, seasoned salt and jalapeno seasoning.
In a large iron skillet, heat olive oil and sear meat. Add bell pepper, onion, garlic and tomatoes and cook for about 10 minutes until vegetables are tender. Add any additional seasonings to suit taste.
Cut pitas in 1/2 and butter the inside of the pocket and toast until crispy. Spoon rattlesnake meat and vegetables into pitas and top with cheese.
Served best on a bed of rice with side condiments of picante sauce, guacamole and sour cream.

SHRIMP-SALAD PITAS

Shrimp-Salad Pitas image

Provided by Food Network Kitchen

Time 30m

Yield 4 sandwiches

Number Of Ingredients 12

Ingredients

1/2 small red onion, finely chopped
1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise
2 tablespoons extra-virgin olive oil
1/2 teaspoon hot paprika
Kosher salt and freshly ground pepper
1/2 cup 2% Greek yogurt
1 medium carrot, coarsely grated
1 Kirby cucumber, halved lengthwise, seeded and thinly sliced
1 tablespoon chopped fresh dill
1 lemon
4 whole-wheat pitas
8 Bibb lettuce leaves

Steps:

Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

FAJITA PITAS

Fajita Pitas image

I was late coming home one evening and forgot to pick up tortillas for the fajitas we planned for dinner. So we used pita bread that I had in the freezer instead. The warm chicken-filled pockets, garnished with a homemade sauce and other tasty toppings, are often requested when we're hungry for something in a hurry. -Diana Jones, Springtown, Texas

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 medium tomato, finely chopped
1 small onion, finely chopped
1/2 jalapeno pepper, finely chopped
1 tablespoon minced fresh cilantro
2 tablespoons canola oil, divided
1 large sweet pepper, halved and seeded
1 large onion, cut crosswise into 1/2-inch slices
6 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Mexican cheese blend or cheddar cheese
8 pita pocket halves
Optional: Guacamole and sour cream

Steps:

Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil., Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side., Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.

Nutrition Facts : Calories 327 calories, Fat 15g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 511mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

PHILIPINO FRIED RATTLESNAKE

Philipino Fried Rattlesnake image

Provided by Food Network

Time 6h50m

Yield 12 servings

Number Of Ingredients 12

Ingredients

1/2 pound rattlesnake meat, deboned *see note
1 (8-ounce) bottle soy sauce (can substitute teriyaki sauce)
1 can olive oil cooking spray (recommended: Pam brand)
1 pound bacon cut into 1/2-inch strips
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 large white onion, diced
8 large eggs, lightly beaten
Garlic salt (recommended: Lawry's brand)
Black pepper, coarsely ground
3 bags rice, cooked (recommended: Success brand)

Steps:

Wash rattlesnake meat thoroughly through a colander and marinate with soy sauce overnight in a plastic bag in the refrigerator.
Spray olive oil in a heated, nonstick coated wok and sear marinated meat. Set meat aside.
Brown the bacon in the wok. When the bacon is nearly done, add bell peppers and onion and cook until the vegetables are translucent and tender. Add the eggs and stir constantly until they are firmly set. Add rattlesnake to mixture and cook on medium heat for about 10 minutes. Stir in cooked rice, garlic seasoning and pepper, to taste. Turn heat down to keep rice from sticking to wok and mix ingredients well before serving.
*Note: chicken can be substituted for rattlesnake meat .