Fajita Wraps with Queso Sauce

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Before the pandemic hit, our family loved going to our favorite local Mexican restaurant. We’d load up on three pounds of chips and queso while Mommy thoroughly enjoyed her Margarita. That’s me, I’m the Mommy. The kids got their quesadillas and tacos, while hubby and I split the Fajitas…which is where this recipe got its inspiration.

Why settle on just one or two types of meat in your fajitas when you can have ALL THREE?? My thoughts exactly. It’s hard for me not to hog all the shrimp, but I can’t come up with a good enough excuse for why. All I know is that hubby has to watch me to make sure I don’t snag ALL of them.

When I decided to make these as Freezer Meals, the thought of smothering them with Homemade Queso literally made my knees buckle. To be honest though, I wanted the Queso that is drowning the Fajita Wraps to have a little more of a kick to it, so it’s not the traditional Homemade Queso that my kids are so crazy about dipping their chips in. Their palates definitely haven’t adjusted to spicy food, because sometimes even a little hint of pepper can trigger a “Oh my gosh, this is too spicy!” comments from them. “Don’t eat it,” I tell them, but they still continue munching away. My liability ends at this point.

For the Wraps

1 lb. fajita style cooked chicken, diced

1 lb. fajita style cooked steak, diced

12 oz. package extra small frozen cooked shrimp, thawed

1 large onion, sliced

3 green bell peppers, sliced

2 tbsp. olive oil

2 tbsp. Mexican Seasoning

10 large flour tortillas (burrito size)

1 lb. grated mozzarella cheese

In a large mixing bowl, combine chicken, steak, and shrimp, set aside. Add olive oil to a stock pot on medium heat, cook onions and bell peppers until slightly tender. Spoon onions and peppers into mixing bowl with meat, toss all ingredients together with the Mexican seasoning. Spoon 3/4 cup into each burrito, tucking and rolling tightly before placing seam side down in greased foil containers or glass containers. When all filling has been used to fill burritos, make the queso.

For the Queso

1 cup unsalted butter

1 cup all purpose flour

1/2 gallon whole milk

1 lb. pepper jack cheese, grated

1 lb. monterey jack cheese, grated

4 oz. can diced green chiles

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon salt

Add butter to a stock pot and cook on medium heat. When butter has melted, add flour and whisk together, cooking for about 1 minute. Slowly pour in milk and whisk to prevent lumps from forming. Continue cooking for about ten minutes, stirring occasionally. Drain the cans of green chiles, then add to stock pot along with garlic powder, onion powder, chili powder, red pepper flakes, and salt. Whisk again. When sauce has thickened, remove from heat and add cheese. Stir sauce until cheese has completely melted. Spoon sauce over burrito wraps, and be generous with it. The sauce acts as a protective (and delicious) blanket to keep burritos from drying out during the baking process. Sprinkle with grated mozzarella cheese. Bake for 30-40 minutes at 350 degrees, serve hot and be ready to fall in love.

Freezer Meal Instructions: When all containers have been prepared, cool completely in refrigerator. When they have cooled, cover, label, and store in freezer for up to 3 months. When ready to eat, thaw overnight in refrigerator and bake at 375 degrees for 40-50 minutes, or 60-75 minutes if frozen.