Rattlesnake Fajita Pitas Recipe

Name: Rattlesnake Fajita Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rattlesnake, filleted and cut into small pieces *see note; 3 tablespoons teriyaki sauce; 1 teaspoon seasoned salt (recommended: Lawry's brand); 1 teaspoon jalapeno seasoning; Olive oil, to sear meat; 1 large bell pepper, sliced (any color, or use a variety for extra flavor and color); 1 large onion, sliced; 1/2 clove garlic, minced; 6 cherry tomatoes, halved; 6 onion flavored pita bread pockets; 1 cup colby cheese, shredded; Condiments: picante sauce, guacamole, sour cream; *Note: chicken can be substituted for rattlesnake meat

Servings: persons

1 rattlesnake, filleted and cut into small pieces *see note
3 tablespoons teriyaki sauce
1 teaspoon seasoned salt (recommended: Lawry's brand)
1 teaspoon jalapeno seasoning
Olive oil, to sear meat
1 large bell pepper, sliced (any color, or use a variety for extra flavor and color)
1 large onion, sliced
1/2 clove garlic, minced
6 cherry tomatoes, halved
6 onion flavored pita bread pockets
1 cup colby cheese, shredded
Condiments: picante sauce, guacamole, sour cream
*Note: chicken can be substituted for rattlesnake meat

1
Marinate rattlesnake meat, refrigerated, for about 3 hours in teriyaki sauce, seasoned salt and jalapeno seasoning.
2
In a large iron skillet, heat olive oil and sear meat.
3
Add bell pepper, onion, garlic and tomatoes and cook for about 10 minutes until vegetables are tender.
4
Add any additional seasonings to suit taste.
5
Cut pitas in 1/2 and butter the inside of the pocket and toast until crispy.
6
Spoon rattlesnake meat and vegetables into pitas and top with cheese.
7
Served best on a bed of rice with side condiments of picante sauce, guacamole and sour cream.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 rattlesnake, filleted and cut into small pieces *see note, 3 tablespoons teriyaki sauce, 1 teaspoon seasoned salt (recommended: Lawry's brand), 1 teaspoon jalapeno seasoning, and more.

Yes, Rattlesnake Fajita Pitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rattlesnake Fajita Pitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions