Recipe courtesy of Tod Ryden and Elaine Ryden
Save Recipe Print
Total:
7 hr
Prep:
3 hr 30 min
Inactive:
3 hr
Cook:
30 min
Yield:
12 servings
Level:
Advanced

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Fajita Nachos

Recipe courtesy of Ree Drummond

Skirt Steak Fajita Pita with Chimichurri

Recipe courtesy of Jeff Mauro

Rattlesnake Chili

Philipino Fried Rattlesnake

Recipe courtesy of Robert Bredemeyer

Fajita Skewers

Recipe courtesy of Sandra Lee

Fajita Salad

Recipe courtesy of Food Network Kitchen

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword