Fajita Potstickers

Have you ever had the dilemma of choosing between Mexican or Chinese? Well if you have, prepare your mouth holes for this Chexican meal. Fajita. Guac. Potstickers.

I started by tossing my veggies in a pan and frying them up till they are carmelized. While the bell peppers and onions are mingling on the stove, I judo chopped the deli bought marinated fajita meat into fine chunks so they would fit into the potstickers. By this time the veggies are more than acquaintances, so I threw them onto the skillet with the mini cow bits. 

I knew they wouldn't take long to cook, so I prepped a pan with about a half inch of oil at medium heat. Once the fajita innards were fully evolved I set out the potsticker patties, guac, and cheese. 

I scooped up some steamy meat, plopped a dollop of guac (3 large cados, a few sliced baby heirloom tomatoes, lime blood, crushed red pepper, and a scrumtrulescent blend of hotsauces) and ever so slightly placed a ball of mozzarella onto a potsticker skin. I dipped my finger in water and dabbed the edges of the Chinese tortilla. This helped the edges stick to one another, which made my life so much easier when I was folding them.

I folded the little dumplings of goodness in half, like a taco, and gently placed them into the pan of oil. Using tongs was a safe bet. 

If the oil is at the right temperature, they will only take a few seconds to fry. 

 Once they were golden brown, I took them out and put them on a plate with paper towels to soak up the excess oil. After the little devils cooled, they were ready to get munched on...I had about 10