IngredientsBaking Potatos, onions, various peppers, jalapenos, taco or picante' sauce, cheese, Burritto size tortillas, sour cream, salt, pepper, mushrooms, etc.InstructionsYou are basically making Fajitas but substituting the meat with a quartered potato.
Use oblong shaped baking potatoes, quartere lengthwise, coat with oil and spice to your liking. (We like 2:1 black pepper/salt, fully coated). Smoke on the egg for 1-1.5 hours or so @ 250 dome temperature, you can check with toothpiks.
Throw your favorite Fajita veggies in a steam basket or something similar and throw on top of the potatoes if your smoker grate is full, for the last 20-30 minutes of the potato cook.
Take it all inside make a Potato wrap using all your potato, veggies, and add the sauces you like, just like you would a Fajita, cheese, sauce, veggies, spice, sour cream, etc.
Pin it with a toothpick, colored ones to mark who's wrap is who's, and take it back to the smoker for about 5-10 per side to crispen the tortilla to your liking, and melts the cheese.
They are better than any Fajita I have ever had. I am not a vegetarian and I love meat, but these were wonderful.
We also experimented by fridging a couple and reheating in microwave and they reheated nicely. Next we will see if they are freezeable but I have my doubts about successfully freezing a potato.
My directions are not too specific because everyone makes a "Fajita" different, but the idea is the same. Next time we are going to add asparagus.NotesNumber of Servings: your choiceTime to Prepare: Smoke time 1.5 hrs.