Make the filling for these mini chicken or beef fajita appetizers in the slow cooker, then assemble at party time.
Nonstick cooking spray
1 pound packaged chicken, pork, or beef stir-fry strips
½ cup water
½ cup spicy brown mustard
4 teaspoon fajita seasoning
5 7-8 inch flour tortillas, warmed*
1 medium red, green, and/or yellow sweet pepper, seeded and cut into thin strips
Snipped fresh cilantro and/or sliced green onion (optional)
- Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat; add stir-fry strips. Cook and stir until brown. Drain off fat.
- In a 1-1/2-quart slow cooker stir together the water, mustard, and fajita seasoning. Add stir-fry strips, stirring to coat.
- Cover and cook on low-heat setting for 6 to 7 hours. Using a slotted spoon, transfer meat to a cutting board. Discard cooking liquid. Using two forks, pull meat apart into shreds.
Divide meat mixture evenly among the warmed tortillas. Top with sweet pepper strips and, if desired, cilantro and/or green onion. Roll up tortillas. Using a serrated knife, cut filled tortillas crosswise into bite-size pieces. If desired, skewer with decorative toothpicks.