By this time, my obsession with the idea of mini “puffs” that are a cross between a mini muffin and a mini quiche should come as no surprise. These Savory Fajita Puffs constitute a fun and flavorful iteration on this theme. Made with little bites of fajita and hot peppers, they bring a nice little kick to your appetizer spread. At the time of writing, we’re about to leap into the throws of holiday season. I don’t know about you, but I’ll take all the finger food, smorgasbord recipes that I can find, especially those that accommodate a variety of special diets. This one is gluten free, dairy free, low carb, and keto friendly. Give it a try!
What You Need to Make Savory Fajita Puffs
Equipment
- Cutting Board – For dicing the celery.
- Chef’s Knife – For dicing the celery.
- Large Mixing Bowl
- Measuring Cups – I suggest a plunger style measuring cup like this for liquids and sauces.
- Measuring Spoons
- Whisk – or fork
- Rubber Scraper
- 2 Mini Muffin Pans – Silicone recommended
- Nonstick Cooking Spray
Ingredients
- Almond Flour – I really do suggest sifting it.
- Nutritional Yeast
- Baking Powder
- Herbs & Spices
- Dried Dill, Dried Oregano, Dried Parsley, Garlic Powder, Onion Powder, Kosher Salt, Ground Black Pepper, Ground Mustard, Dried Minced Onion
- Unsweetened Almond Milk – Don’t use the vanilla kind for this recipe. If you want the dairy version of this recipe, use an equivalent amount of Heavy Cream in place of the Almond Milk.
- Avocado Oil – You could also use an equal amount of unsalted butter or butter flavored shortening in place of the Avocado Oil. I don’t see any reason that olive oil would not work, but I haven’t tried it and so can’t vouch for it.
- Eggs – I use jumbo eggs as long as they have them at the store.
Getting Started with Making Savory Fajita Puffs
If you’ve made any of my other “puff” recipes before, parts of these instructions will look familiar.
Before you start, you can go ahead and preheat your oven to 350°F and liberally spray 2 mini muffin pans (silicone, if you’ve got them) with non-stick cooking spray.
Prepping the “Fajita” Fillings
We’re going to start off by prepping our Steak Fajita bites as well as our Pickled Hot Peppers so that we can get them out of the way.
I keep my life simple by using a pack of pre-cookied beef fajita strips from Sam’s Club and then just cutting them down into ~½-inch chunks. I’ve also used the chicken fajita strips to fill these Savory Fajita Puffs and can confirm that they were quite delicious as well. You can take your pick. Of course, you could also make your own little fajita bites and use those if you prefer.
Part 2 of my life simplification plan uses jarred Pickled Hot Peppers. I just drain half of the jar of peppers, and roughly chop the pepper rings. Ideally, you’ll wind up with strips about ¾-inch in length.
You can set both the fajita bites and the chopped peppers aside until the final, pre-baking assembly.
Combining the Dry Ingredients
In a large mixing bowl, we’ll sift 2.25 cups of Almond Flour. Yep, I really do recommend sifting it.
To that we’ll add 2 tablespoons of Nutritional Yeast, 2 tablespoons of Dried Minced Onion, 1 tablespoon of Baking Powder, ½ teaspoon of Dried Dill, ½ teaspoon of Dried Oregano, ½ teaspoon of Dried Parsley, ½ teaspoon of Garlic Powder, ½ teaspoon of Onion Powder, ½ teaspoon Paprika, ½ teaspoon of Kosher Salt, ½ teaspoon of Ground Black Pepper, and ¼ teaspoon of Ground Mustard. Then we’ll want to whisk all of that together.
Mixing in the Wet Ingredients
Now, to the dry ingredients, we’ll add 3 Eggs (jumbo), ½ cup of Unsweetened Almond Milk, and ¼ cup of Avocado Oil. You’ll want to mix until everything is thoroughly combined and a batter has formed.
Assembling and Baking the Savory Fajita Puffs
Once combined, we’ll spoon the batter into the wells of the prepared mini muffin pans. Then you’ll place a piece of steak and a couple pieces of chopped hot pepper into each filled muffin well, lightly pressing them into the batter.
We’ll bake our Savory Fajita Puffs at 350°F for 20 minutes or until a toothpick inserted in the center comes out clean.
I like to serve them warm or at room temperature.
Related Recipes
Interested in some more savory, bite-sized appetizers? Check out these recipes:
- Keto Queso and Roasted Jalapeno Puffs
- Keto Buffalo Chicken Puffs
- Chili Cheese Dog Puffs
- Keto Salmon Loaf Bites with Buttermilk Dill Whipped Cream
Savory Fajita Puffs
Ingredients
- 12 ounces Steak Fajita Strips Pre-cooked and sliced into ½-inch pieces
- 8 ounces Pickled Hot Peppers Chopped. ½ of a 16 ounce jar
- 2.25 cups Almond Flour Sifted
- 2 tablespoons Nutritional Yeast
- 2 tablespoons Minced Dried Onion
- 1 tablespoon Baking Powder
- ½ teaspoon Dried Dill
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Parsley
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Ground Mustard
- 3 Eggs Jumbo
- ½ cup Unsweetened Almond Milk
- ¼ cup Avocado Oil
Instructions
- Preheat the oven to 350°F and thoroughly grease 2 mini muffin pans with cooking spray.
- Cut 12 ounces Steak Fajita Strips into ½-inch chunks and set it aside.12 ounces Steak Fajita Strips
- Chop 8 ounces Pickled Hot Peppers into ½-inch strips and set them aside.8 ounces Pickled Hot Peppers
- In a large mixing bowl, combine 2.25 cups Almond Flour (sifted), 2 tablespoons Nutritional Yeast, 2 tablespoons Minced Dried Onion, 1 tablespoon Baking Powder, ½ teaspoon Dried Dill, ½ teaspoon Dried Oregano, ½ teaspoon Dried Parsley, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Paprika, ½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper, and ¼ teaspoon Ground Mustard. Whisk to combine.2.25 cups Almond Flour, 2 tablespoons Nutritional Yeast, 2 tablespoons Minced Dried Onion, 1 tablespoon Baking Powder, ½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper, ½ teaspoon Dried Dill, ½ teaspoon Dried Oregano, ½ teaspoon Dried Parsley, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Paprika, ¼ teaspoon Ground Mustard
- To the dry ingredients add 3 Eggs (jumbo), ½ cup Unsweetened Almond Milk, and ¼ cup Avocado Oil. Mix well and set aside.3 Eggs, ½ cup Unsweetened Almond Milk, ¼ cup Avocado Oil
- Spoon the batter into the wells of the prepared mini muffin pans. Place a piece of steak and a couple pieces of chopped hot pepper into each filled muffin well, lightly pressing them into the batter.12 ounces Steak Fajita Strips, 8 ounces Pickled Hot Peppers
- Bake at 350°F for 20 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm or at room temperature.
Equipment
- Large Mixing Bowl
- Measuring Cups I suggest a plunger style measuring cup like this for liquids and sauces.
- Measuring Spoons
- Whisk or Fork
- 2 Mini Muffin Pans Silicone recommended
- Nonstick Cooking Spray
Notes
- Storage
- To store these Savory Fajita Puffs, remove them from the mini muffin pan once they are cool enough to handle and allow them to cool the rest of the way on a rack or foil lined baking sheet.
- Store them in an airtight container in the refrigerator for up to a week. I place a sheet of wax paper between each layer of Puffs in the container.
- Dairy Version
- If you do not want or need to follow the dairy free version of this recipe, you can make the following two substitutions:
- Replace ½ cup Unsweetened Almond Milk with ½ cup Heavy Cream
- Replace ¼ cup Avocado Oil with ¼ cup Melted Unsalted Butter
- If you do not want or need to follow the dairy free version of this recipe, you can make the following two substitutions:
Leave a Reply