Need Fajita Recipe ASAP

[RojoPelo]

I'm looking for fajita recipe from Cooking Light Magazine. Was in June or July 2000 & was part of grilling lesson. Called for marinating fajitas overnight. Used flank steak, red/green pepppers & onions. We loved it and lost our book. Can anyone help me? Need ASAP for 4th of July.

[TamiK]

Here it is!

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 teaspoon 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
Fresh cilantro sprigs (optional)

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

2. 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 refrigerator 4 hours or overnight, turning occaisonally. Combine remaining marinade, bell peppers, adn onion in a zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.

3. Prepare grill.

4. 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 or each side or until desired degree of doneness.

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

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

Yield: 8 servings.


Sounds good--I'll have to try this one, too!