BEEF & CHICKEN FAJITAS RECIPE’S

If you like the Steak Fajitas at Chili’s, this is the recipe for you. You will find that it is easy to make, & very similar.  *My husband & I don’t care for peppers, but we love the chicken & the beef done this way.  It is very good with grated cheese or ranch dressing, and shredded lettuce & tomatoes as well.  We also like serving the beef or chicken over rice.
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Mix together in a bowl:
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoons minced garlic
1 teaspoon ground ginger
1 cup water
In an appropriate size dish, place a:
2 lb. sirloin or flank steak – or use chicken pieces instead
*I like to leave the meat slightly frozen & cut into very thin strips, then add to marinade.

Pour sauce (reserve 1/4 cup) over steak strips.Cover, and allow to marinate overnight. Drain meat & Heat skillet over medium high with 1 tablespoon oil. When skillet is ready, Add meat a little at a time, until all meat is cooked through.

Add:
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced
or other vegetable your family likes.

Stir−fry just until meat is done, adding reserved marinade as needed to prevent sticking. Serve with warmed flour tortillas.

 

BEEF & CHICKEN FAJITAS

The meat and vegetables for these colorful wraps are marinated in a zesty mixture of lime, garlic, and other seasonings.

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 black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth

Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 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
Preparation

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

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 the 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 sprigs, if desired. Serve immediately.

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