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    Beef-and-Chicken Fajitas with Peppers and Onions

    Recipe Introduction

    Source: Cooking Light-6/00

    List of Ingredients

    • 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 pepper
    • 2 cloves garlic, minced
    • 1 (14.5 ounce) can low-salt beef broth
    • Fajitas:
    • 1 (1 pound) flank steak
    • 1 pound skinned and boned chicken breast
    • 2 red bell peppers, each cut in 12 wedges
    • 2 green bell pepper, each cut in 12 wedges
    • 1 large Vidalia or other sweet onion, cut in 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


    1. To prepare marinade, combine the 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 the refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell pepper and onions in a zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight.

    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 on each side or until desired degree of doneness.

    5. 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 grain into thin slices. Place the steak, chicken and 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 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 sorigs, if desired. Serve immediately.

    7. Yield: 8 servings (serving size: 2 fajitas). 407 cal, 14.2g fat, 31.1g pro, 40.6g carb, 5.3g fiber, 64mg chol, 841mg sod.




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