BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Poultry - Chicken - Classic Fajitas

Famous Authors (View All Authors)

Post by :vaima Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2060

Click below to download : Poultry - Chicken - Classic Fajitas (Format : PDF)

Poultry - Chicken - Classic Fajitas

Prep Time: approx. 15 Minutes.
Cook Time: approx. 10 Minutes. Ready in: approx. 55
Minutes. Makes 8 fajitas (8 servings).

5 teaspoons McCormick® Gourmet Collection™ Fajita Seasoning, divided
1/2 teaspoon McCormick® Gourmet Collection™ Oregano Leaves
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 1/2 pounds sirloin steak or boneless chicken breasts, cut into thin strips
1 medium onion, cut in thin strips
1 bell pepper, cut in thin strips
8 (10 inch) flour tortillas
Optional toppings: salsa, guacamole, shredded cheese, sour cream

Combine 4 teaspoons fajita seasoning with oregano, oil and vinegar in a bowl or self-closing plastic bag. Add beef or chicken; turn to coat. Refrigerate 30 minutes.

Heat large nonstick skillet over medium-high heat. Lift meat strips from marinade and place in heated skillet. Saute over medium-high heat 3 minutes. Sprinkle remaining 1 teaspoon fajita seasoning over meat strips. Add onion and bell pepper; cook and stir 5 to 6 minutes longer or until meat is done and vegetables tender.

Place some mixture in center of warm tortillas. Garnish, if desired. Fold over sides of tortilla. Serve with black beans and rice or corn and black bean salsa.

If you like this book please share to your friends :

NEXT BOOKS

Poultry - Chicken - Classic Thai Noodles

Stir Fried Noodles: 8 ounces dried rice-stick noodles 1/4 pound medium shrimp 1/4 pound boneless pork or chicken 4 tablespoons Thai fish sauce 6 tablespoons distilled white vinegar 6 tablespoons sugar 1 tablespoon catsup 3 tablespoons oil 8 cloves garlic, pounded to a mash or crushed and chopped 2 tablespoons small dried shrimp (optional) 1/2 cup pressed bean curd (optional) 2 tablespoons shredded salted radish (optional) 2 eggs (optional) 1/2 tablespoon Thai chile powder or other ground red chile to taste 4 scallions, including green tops angle-cut into 1 1/2 inch pieces. 1 1/2 cups bean sprouts 1/3 cup roasted, unsalted

PREVIOUS BOOKS

Poultry - Chicken - Classic Chicken Pot Pie

2 cans (15 oz. each) Veg-All Original Mixed Vegetables, drained 1 can (10 oz.) cooked chicken, drained 1 can (10 3/4 oz.) cream of chicken soup 1/4 tsp. thyme 2 (9-inch) frozen ready-to-bake pie crust Preheat oven to 375° F In medium mixing bowl, combine Veg-All, chicken, soup, and thyme; mix well Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust Top with remaining crust, crimp edges to seal and pick top with fork Bake for 30 to 45 minutes or until crust is golden brown and filling is hot Allow pie to cool slightly

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Poultry - Chicken - Classic Fajitas

Poultry - Chicken - Classic Thai Noodles

Poultry - Chicken - Classic Chicken Pot Pie