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A wooden table set with a variety of Mexican dishes including cheese-topped Tex-Mex fajitas, beans, rice, avocado slices, tortillas in a colorful cloth, and bowls of salsa and sauce.

Tex-Mex Veal Fajitas with Melted Cheese

Chef Adriana Martin
Sizzling Tex-Mex veal fajitas oozing with melted cheese are a tempting option for grilling season. Serve the meal as a family-style dish or a yummy taco feast!
5 from 19 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American Southern Cuisine, Tex-Mex
Servings 4 people
Calories 1814 kcal

Equipment

  • 1 Grilling pan
  • 1 oven friendly skillet
  • 1 Chefs knife
  • 1 Cutting board
  • 1 Mixing bowl

Ingredients
  

For seasoning the scaloppini

  • 1/4 cup olive oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper freshly cracked
  • 1/2 teaspoon ground cumin

For the veal fajitas

  • 4 veal cutlets thawed if frozen
  • 1 tablespoon cooking oil corn, grapeseed, or vegetable
  • 1 pinch kosher salt
  • 2 large red onions or three smal, sliced
  • 3 large jalapeno peppers stemmed, seeded, deveined, and julienned
  • 3 bell peppers (red, yellow, and orange), stemmed, seeded, and julienned
  • 2 cups Chihuahua cheese or Monterrey Jack shredded

For serving

  • 8 flour tortillas warmed
  • 1 cup Mexican salsa of your choice
  • 4 cups pinto beans cooked
  • 4 cups Mexican rice cooked
  • 1 large avocado sliced

Instructions
 

  • Season the veal cutlets with salt, pepper, cumin, olive oil and rub. Refrigerate until ready to cook.
  • Use a grilling pan, add cooking oil, and place it on the stove. Set the flame high and warm the skillet for 2-3 minutes. Then, reduce the heat to medium.
  • Grill the onions for 2-3 minutes at medium heat until slightly caramelized. Adding a pinch of salt helps the onions cook faster. Set aside.
  • Grill the bell peppers and the jalapeno juliennes for 3-4 minutes at medium heat. Add salt if needed. Set aside.
  • Grill the veal cutlets on each side for less than a minute on medium to high heat. Set aside.
  • Add the grilled peppers and onions to a baking sheet or an oven-friendly skillet. Add the cooked veal cutlets and top with shredded Chihuahua cheese
  • Set the oven to broil at 400 degrees Fahrenheit. Place the skillet inside the oven and broil for 3-5 minutes until the cheese is melted.
  • Serve the veal fajitas with warm flour tortillas, Mexican hot salsa, beans, rice, and avocado slices.

Video

Notes

Expert tips:
1- Pat dry the veal cutlets with paper towels, especially if using thawed meat.
2- Refrigerate the meat in a sealed container for at least 20-30 minutes before cooking.
3- Veal cooks fast; try not to overcook. Set aside and allow the meat to rest to seal the juices.

Nutrition

Calories: 1814kcalCarbohydrates: 243gProtein: 87gFat: 54gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 0.01gCholesterol: 183mgSodium: 1927mgPotassium: 2428mgFiber: 28gSugar: 13gVitamin A: 3721IUVitamin C: 141mgCalcium: 698mgIron: 10mg
Keyword fajitas, Tacos, veal
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