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  • Writer's pictureRhonda Morrison

Find a reason to celebrate with a fajita party at home

Authentic Texas Queso recipe, Chicken Thigh Fajitas recipe, Fajita Veggies recipe, Pico de Gallo recipe, Texas Guacamole recipe, TexMex Corn on the Cob recipe, and Michelada recipe #foodfam #texmex #chefathome #withme #TheChicks #Gaslighter #fajitaparty #coronacooking

I love celebrations and have been looking for a reason to celebrate during this time. The former Dixie Chicks, now The Chicks, have released a new album, in vinyl, too! So my man and I set out to create a Texified celebration that would make The Chicks proud. The album is called Gaslighter so you know we had to grill something for the occasion. How do fajitas, queso and chips, finished off with a Michelada sound? That's what we thought so we made it.

This corn in the oven recipe is a great anytime side dish.

We have eaten chile con queso all across Texas. It is easy to master and personalize. If you find queso you like, all you have to do is ask for an ingredient here and there to be able to put in all of your favorites in your bowl at home. My recipe is a combination of several different restaurant recipes. Try it for yourself and see just how good it is.

The fajita thighs and veggies are probably some of the best Neil and I have ever had. We are fajita snobs. And these two recipes are an absolute guaranteed winner. With fajitas, guacamole and pico de gallo are a must-have. So I included those recipes as well. I'm telling you, get ready to have your socks knocked off with deliciousness.

Not that fajitas need a side dish, but I wanted some good sweet in-season fresh corn on the cob. And with everything else we were whipping up, I kept it simple. This corn in the oven recipe is a great anytime side dish. The prep is really simple and a great way to get the kids to help. The flavors in this recipe compliment any summer meal.

If you have never had a Michelada, this is the one to try. Keeping with my Texas celebration theme, we used Lone Star beer. Other beers that are heaven in this recipe are Tecate or Michelob Ultra. I am not the beer drinker anymore, but when I was, my glass was empty in two minutes. Shoot, I may go make another one right now. It is that good.

My wish in sharing all of this is that you may take on making one or all of these recipes and create a reason to celebrate. The Chicks got me through some rough times and am so glad they are back. If you have ever been wronged by a ding dong, get your own copy of Gaslighter at

Please send me an email at with any questions about these recipes or anything you would like to see in upcoming posts. Thank you for reading!

Authentic Texas Queso

⦁ 1 yellow onion, diced

⦁ 1 green bell pepper, diced

⦁ 2 jalapenos, seeded and diced

⦁ 1/4 cup cilantro, finely chopped

⦁ 32 oz can petite diced tomatoes

⦁ 1 lb melting cheese (Velveeta), cubed

⦁ 8 oz sharp cheddar block, shredded

⦁ 1/2 cup cotija cheese, grated

⦁ Salt and pepper to taste

⦁ 1 cup heavy cream

Heat a large saucepan over medium-high heat. Add onion, peppers, and cilantro to the pan. Cook stirring until onion is softened. Add tomatoes and juice to the pan, continue to cook stirring until the juices from the tomatoes have evaporated. Whisk in the cheeses in two batches; add half of the cheeses, whisk to combine, repeat. Remove from heat. Whisk in heavy cream. Serve.

Texas Guacamole

⦁ 1/4 white onion, finely chopped

⦁ 1 jalapeno, seeded and finely diced

⦁ 2 tbsp cilantro, finely chopped

⦁ 2 large avocadoes, diced

⦁ 1 small lime, juiced

⦁ Salt and pepper to taste

Add all ingredients to a bowl. Stir and mash with a fork until creamy. Serve.

Pico de Gallo

⦁ 1/2 cup white onion, diced

⦁ 1 lb tomatoes, diced

⦁ 1 jalapeno, seeded and diced

⦁ 1/4 cup cilantro, finely chopped

⦁ 1 small lime, juiced

⦁ 1 tsp kosher salt

Add all ingredients to a bowl. Stir, cover and chill for at least one hour before serving.

TexMex Corn on the Cob

⦁ 4 tbsp butter softened

⦁ 2 tbsp cilantro, finely chopped

⦁ 2 tbsp oregano, finely chopped

⦁ 1/2 tsp salt

⦁ 1/2 tsp black pepper

⦁ 3 ears corn, shucked

⦁ 2 tbsp cotija cheese, grated

⦁ Tajin seasoning to taste

Preheat oven to 425°F. Stir together butter, cilantro, oregano, salt, and pepper in a bowl until evenly combined. Spread herb butter on each corn cob. Wrap each individually in aluminum foil. Place foil-wrapped corn on a baking sheet. Bake in the preheated oven until corn is soft, 20 to 25 minutes. Remove corn from foil, top with cotija cheese and Tajin, and serve

Chicken Thigh Fajitas

⦁ 3 lb boneless skinless chicken thighs, trimmed of fat

⦁ Fajita seasoning (El Venado Red Fajita Seasoning)

⦁ 1/4 cup vegetable or canola oil

⦁ 1 small lime, juiced

Rub seasoning into thighs. Place seasoned thighs in a gallon size ziplock bag. Add oil and lime juice to the bag. Seal and roll the bag removing the excess air before closing. Squeeze the chicken inside the bag to mix the oil and lime juice. Refrigerate for 24 to 48 hours. Grill to an internal temperature of 165. Slice into strips and serve.

Fajita Veggies

⦁ 1 yellow onion, halved and sliced

⦁ 1 green bell pepper, sliced into strips

⦁ 1 red bell pepper, sliced into strips

⦁ 2 tbsp canola or vegetable oil

⦁ Salt and pepper to taste

⦁ 1 small lime, juiced

Heat a cast-iron skillet over high heat. Add oil to the pan. Add veggies to the pan. Stir to coat the veggies in hot oil. Allow the veggies to rest in the pan until they begin to blacken. Stir and allow to rest again. Repeat 3 to 4 times to desired consistency and color. Stir in salt and pepper. Remove from heat. Stir in lime juice. Serve.


⦁ Pale Texan or Mexican beer (Lone Star or Tecate)

⦁ 1 small lime, quartered

⦁ Tajin Seasoning

⦁ 2 oz Zing Zang Bloody Mary Mix

⦁ 1/2 oz orange juice

⦁ Tabasco Sauce

Freeze 16 oz glasses. Add 1 to 2 tbsp Tajin to a small plate. Remove one glass from the freezer. Take 1/4 lime and run it around the rim of the glass. Roll the lime juice coated rim in the Tajin until covered. Pour orange juice and bloody mary mix into the glass. squeeze the remaining juice from the 1/4 lime into the glass and drop the lime in the bottom. Add Tabasco to the desired heat. Tilt the glass at a 45-degree angle to slowly pour in the beer. Drink. Make another for friends.

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