I am sure all you Ags have consumed the A La Barry (spelling) fajitas at Ninfa's in College Station or Houston, I have been looking for a pechuga gravy recipe that is similar to theirs. Anybody have a recipe thatthey use to get similar results?

So far I assume I need:
Butter
Some type of cream
sherry or port wine
mushrooms
jalapenos
tomatoes
onions
garlic cilantro

Have no idea the amounts of each ingredient.

Any help appreciated. Thanks and Gig 'Em.

Well I went ahead and tried the a la berry fajitas tonight. Turned out pretty good but I have some things I'll change next time.

What I did:
1 stick of butter
1 cup of port wine
1 1/2 cups half and half
2 jalapeos
1 tomato
1 box mushrooms
1/2 onion
Garlic
Salt and pepper

Sauted onions and jalapeos until soft. Added butter and wine. Reduced by 1/4 to 1/2 then added mushrooms when the mushrooms were soft, cooked fajita meat was added along with half and half. Simmer for about five minutes never letting boil after adding half and half.

It was good but a few things I would change:
Sherry rather than port
1/2 stock of butter

Other than that it wa great.