Fajitas! We absolutely LOVE fajitas! This weekend we are going to Marc's parents chalet and seeing that it is one of the last weekends of summer we decided it would be a BBQ only weekend!
I read from the reviews on the Cooking Light website that the marinade is exceptional! I have another recipe for Fajitas that has been my go-to recipe so far but once I saw that this recipe had chili powder (our favourite spice!), garlic (we love garlic!), and beer (my hubby's alcoholic beverage of choice!), I decided that I would try it out and see how it compares to my other recipe from CL. Since we were planning to have steaks on Sunday we decided that we would make this with all chicken. The only other change I made to the recipe was that we BBQ'ed the onions and peppers instead of grilling on the stove.
Marc and I agree that this is our new go-to recipe for fajitas! I agree with the reviews on CL that the marinade really makes the recipe. It definitely does taste like the restaurant versions! We served with sour cream, salsa, and Jalapeno Monterey Jack cheese. Very easy and very delish!
Picture Courtesy of Cooking Light
Mixed Fajitas with Peppers and Onions
1 1/4 pounds flank steak
1 cup fresh lime juice (about 6 limes)
2/3 cup beer
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, minced
1 1/4 pounds skinned, boned chicken breast
1 tablespoon olive oil
2 cups vertically sliced onion (about 2 large onions)
2 cups red bell pepper strips (about 2 peppers)
2 cups green bell pepper strips (about 2 peppers)
12 (10-inch) flour tortillas
1 1/2 cups diced seeded tomato (about 1 large)
1/2 cup minced fresh cilantro
Trim fat from steak, and score a diamond pattern on both sides of steak.
Combine juice and next 7 ingredients (juice through garlic) in a small bowl. Divide marinade equally between 2 large zip-top plastic bags, adding steak to 1 bag and chicken to the other. Seal bags, and marinate in refrigerator 6 hours or overnight, turning bags occasionally. Remove steak and chicken from bags, discarding marinade.
Prepare grill or broiler.
Place steak on a grill rack or broiler pan coated with cooking spray, and cook 10 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done. Cut chicken into thin slices.
Heat oil in a large nonstick skillet over medium heat. Add onion and bell peppers; sauté 10 minutes or until onion mixture begins to brown.
Warm tortillas according to package directions.
Spoon steak or chicken, onion mixture, tomato, and cilantro down center of each tortilla; roll up.
Yield: 12 servings (serving size: 1 tortilla, 2 ounces meat, 1/2 cup onion mixture, 2 tablespoons tomato, and 2 teaspoons cilantro)
CALORIES 378(30% from fat); FAT 12.4g (sat 3.5g,mono 5.3g,poly 2.3g); PROTEIN 26.8g; CHOLESTEROL 57mg; CALCIUM 97mg; SODIUM 444mg; FIBER 3.3g; IRON 4.1mg; CARBOHYDRATE 38.7g
Cooking Light, MAY 1999