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Full Online Book HomeLearning KitchenMexican And Hispanic - Fajitas - Beef-and-chicken Fajitas With Peppers And Onions
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Mexican And Hispanic - Fajitas -  Beef-and-chicken Fajitas With Peppers And Onions Post by :vgreen Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2552

Click below to download : Mexican And Hispanic - Fajitas - Beef-and-chicken Fajitas With Peppers And Onions (Format : PDF)

Mexican And Hispanic - Fajitas - Beef-and-chicken Fajitas With Peppers And Onions

Marinade:
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground pepper
2 cloves garlic, minced
1 (14.5 ounce) can low-salt beef broth

Fajitas:
1 (1 pound) flank steak
1 pound skinned and boned chicken breast
2 red bell peppers, each cut in 12 wedges
2 green bell pepper, each cut in 12 wedges
1 large Vidalia or other sweet onion, cut in 16 wedges
cooking spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
fresh cilantro sprigs


To prepare marinade, combine the first 10 ingredients in a large bowl; set aside.

To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of steak. Combine 1 1/2 cups marinade, steak and chicken in a large zip-top plastic bag. Seal and marinate in the refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell pepper and onions in a zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight.

Prepare grill.

Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across grain into thin slices. Place the steak, chicken and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sorigs, if desired. Serve immediately.

Yield: 8 servings (serving size: 2 fajitas). 407 cal, 14.2g fat, 31.1g pro, 40.6g carb, 5.3g fiber, 64mg chol, 841mg sod.

Source: Cooking Light-6/00
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