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Full Online Book HomeLearning KitchenSouthwestern - Fajitas - Classic Fajitas
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Southwestern - Fajitas -  Classic Fajitas Post by :jamn1.1 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3579

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

Southwestern - Fajitas - 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.
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Southwestern - Fajitas -  Fajitas By Kewpys Mom Southwestern - Fajitas - Fajitas By Kewpys Mom

Southwestern - Fajitas -  Fajitas By Kewpys Mom
1/2 cup good olive oil 1/4 cup red wine vinegar 1/3 cup fresh lime juice 1/3 cup finely chopped red onion 1/2 teaspoon sugar 1 teaspoon oregano 1/2 teaspoon salt 1 teaspoon lemon-pepper seasoning 1/2 teaspoon ground cumin 3 cloves garlic -- minced 1/2 cup fresh cilantro -- minced Meat of choice........2 lbs. boneless chicken breast, skirt steak, or flank steak. Place meat choice in a glass pan. Top with all marinade ingredients. Cover with plastic wrap and chill at least 1 - 2 hours. Cook meat on the grill to desired doneness. This can also be perfectly done on a

Southwestern - Fajitas -  Chili-charred Fajita Kabobs Southwestern - Fajitas - Chili-charred Fajita Kabobs

Southwestern - Fajitas -  Chili-charred Fajita Kabobs
1 tsp. garlic powder 2 tsp. paprika 1 1/2 tsp. cumin 1 1/2 tsp. dried oregano leave 1/4-1/2 tsp. ground red pepper 4 boneless pork loin chops, cut into 1 inch cubes 1 small green bellpepper, cut into 16 pieces 8 cherry tomatoes 1 small onion, cut into 8 pieces Cooking spray 8 (6 in.)flour tortillas, heated as directed on pkg. 3/4 cup Thick and chunky salsa Heat grill. In mediium bowl, combine garlic powder, paprika,cumin, oregano and ground red pepper. Mix well, add pork, toss to coat. On skewers, thread pork, bell pepper, tomatoes and onion. Spray kabobs with nonstick