Junior Division Champion

Kansas team members front row: Justin Moser, Westmoreland; Logan Marple, Westmoreland; and Austin Rosencutter, Topeka. Back row: Allen Dorrell, Highland; and Nicole Rosencutter, Topeka. Not pictured: Wyatt Schumann, Lecompton

Fajitas

Ingredients

• Certified Hereford Beef^® Fajitas Marinade
  • 3 lbs. Certified Hereford Beef^® London Broil, thinly sliced
  • ½ c. olive oil
  • 2 oz. garlic, finely chopped
  • 10 oz. parsley, finely chopped
  • 3 oz. soy sauce
  • 1 oz. fajita spice blend
  • 2 oz. flour (or corn) tortillas
• Fajita Ingredients
  • 1 lb. Maui onions, thinly sliced
  • ½ lb. red bell peppers, thinly sliced
  • ½ lb. green bell peppers, thinly sliced
  • 1 lb. celery, thinly sliced
• Fajita Toppings
  •  
    • 2 c. sour cream
    • ½ c. milk
    • 2 oz. garlic, finely chopped
    • 1 oz. cilantro, finely chopped
    • salt and pepper
    • 2 lb. tomatoes diced ¼ inch
    • 8 oz. chipotle peppers, finely chopped
    • 8 oz. mango, ripe, diced
    • ¼ c. red onion, finely chopped
    • 1 ea. Lime squeezed of juice
    • ½ tsp. salt
    • ½ c. cilantro, finely chopped
    • 1 tsp. garlic, finely chopped
    • 1/3 c. olive oil

Instructions

Marinate sliced beef in oil, garlic, parsley, soy sauce, and fajita spice for about 2 hours. Prepare sliced vegetables and hold. Warm the flour tortilla and hold. Mix the sour cream with milk, garlic, and cilantro. Season to taste with salt and pepper. Hold chilled. Combine all salsa ingredients. Blend the tomatoes, chiptole peppers, mango, red onions, lime juice, salt, cilantro, garlic and olive oil. Hold chilled. For service, sauté the beef in aluminum foil on the grill. Add the vegetable mixture and sauté a bit longer. Put in tortillas and top with salsa and garlic sour cream. Roll up the tortillas and serve with an extra topping of salsa and sour cream as garnish. Makes 24 servings.

Homemades Healthy Chips

Ingredients

• 1 pkg tortillas (they are lower in fat than flour ones!)
• Cumin Seasoning
• Lite Salt

Instructions

Cut stack of tortillas into 8 wedges each. Spread wedges in a single layer on a baking sheet. Sprinkle with cumin and lite salt. Bake at 375 degrees about 10 minutes, turning after 5 minutes. Make sure you watch them closely. You do not want them too brown. Store in an air tight container. When serving, freshen the chips in the microwave about 45 seconds to 1 minute. Let sit about 5-10 minutes before eating so they can be harden and cool. Makes about 200 chips.

Fresh Tropical Salsa

Ingredients

• ½ tomato, diced
• 1/3 c. onion, diced
• ½ jalapeno, seeded and finely minced
• ½ c. fresh pineapple, diced
• ½ c. mango, diced
• 2 T. each of red and green bell peppers, diced
• 2 T. cilantro, finely chopped
• ¼ tsp ground cumin
• ½ lime, squeezed
• dash of cayenne
• salt to taste

Instructions

Combine all ingredients in a bowl, except for salt and cayenne. Add a dash of cayenne and season with salt to taste. Serve.

Desert: Grilled Pineapple Slices

Ingredients

• 1 fresh pineapple- peeled, cored, and cut into rings
• ¼ c. canned coconut milk
• ½ c. Cinnamon Sugar

Instructions

Preheat grill for medium heat. When grill is hot, lightly oil the grate. Place the coconut milk and the cinnamon sugar into separate dishes. Dip slices of pineapple into coconut milk, then coat in cinnamon sugar. Grill slices for 6 minutes on each side. Remove to plates and serve.

Adult Division Champion

Texas team members: Paul Day, Waxahachie; Sandi Warnken, Schulenburg; Jeremy and Patsy Workman, Whitesboro; and Barbara Metch, Canton.