Recipe courtesy of Tod Ryden
and
Elaine Ryden
Recipe courtesy of Tod Ryden
and
Elaine Ryden
Watch how to make this recipe.
Rattlesnake Fajita Pitas
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- Level: Advanced
- Total: 7 hr
- Prep: 3 hr 30 min
- Inactive: 3 hr
- Cook: 30 min
- Yield: 12 servings
- Level: Advanced
- Total: 7 hr
- Prep: 3 hr 30 min
- Inactive: 3 hr
- Cook: 30 min
- Yield: 12 servings
Ingredients
Directions
- 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.
Cook’s Note
Chicken can be substituted for rattlesnake meat.
