Ribs Fajitas -Whenever we make ribs on the grill, along with either pineapple or other fruits, there’s always a couple ribs and fruit left over. My favorite way to repurpose them is in a fajita, with fresh vegetables (from the garden if possible) cooked for short duration to maintain their crisp texture, chipotle mayo instead of cheese to kick the heat up, and sweet grilled pineapple to offset the heat. This is one dish we usually have in the morning since it’s really easy and tastes great!

Ingredients
1 medium onion course chopped
1 large jalapeno course chopped
1 medium red bell pepper course chopped
1 avocado quartered
2/3 cup chopped tomatoes
1 tbsp red wine vinegar
1 lime
2 tbsp homemade mayo or sour cream
1-2 tsp chopped chipotle in adobo sauce
2 large tortillas
2 leftover grilled ribs chopped
leftover grilled pineapple

 Steps:

  1. Heat up a flat cast iron pan and cook the tortillas, turning often, till they harden up. Place on each plate. Start heating up another cast iron pan. Sprinkle the red wine vinegar over the chopped tomatoes and set aside.
  2. Mix together the mayonnaise/sour cream, chipotle, and lime juice then set aside.
  3. Slice the avocado long ways into four pieces, place two on each plate and cut into smaller pieces. Squeeze one half of the limes juice over and salt and pepper.
  4. Once the second cast iron pan reaches about 300 F throw in the onions and peppers. Stir constantly until the peppers change color and onions start to soften.
  5. Place the leftover pineapple in the pan and continue to stir until the pineapple caramelizes some, then drop in the ribs while keeping the pan hot. Cook for just a couple minutes and then distribute to the tortillas.