Monday, August 18, 2014

Chicken and Beef Fajitas

These were so good that I never got a chance to take a photo. Making your own fajita seasoning is easy--you may want to make a big batch and keep it in a sealed container. This is simple enough for a weeknight dinner, but makes a great addition to a party or picnic as well.


Serves: 8-10 with side dishes

Ingredients
2 tbs chili powder
2 tsp ground cumin
1 tsp brown sugar
1/2 tsp pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chipotle chili powder
1 cup Wishbone Italian dressing
4 skinned and boned chicken breast halves
2 lbs flank steak

2 green and 2 red bell peppers, seeded and cut into strips
2 large vidalia onions, sliced thinly
oil for frying

20 small flour tortillas, warmed

Toppings:  sour cream, guacamole, shredded lettuce, tomatoes

Preparation
Combine the first 7 ingredients with the dressing and stir well. Pour half of the marinade into a large, heavy-duty ziploc plastic bag and add the chicken and seal. Pour the other half into a second bag and add the beef and seal. Place both bags in a bowl and refrigerate 3 hours or overnight.

Fry the peppers and onions in a small amount of oil to desired doneness.

To Grill:
Remove meats from the marinade. Grill the chicken 15 minutes on each side until cooked through. Grill the beef to medium rare (about 6 minutes per side, then rest for 10 minutes).

To Serve:
Slice chicken and beef into strips. Serve with tortillas, peppers and onions, and toppings.
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TASTE NOTES
Why buy a packaged fajita seasoning mix when you can make your own so inexpensively and easily, not to mention more flavorfully? I made these for a family BBQ since not everyone loves hot dogs and hamburgers. Most of the prep work can be done ahead of time and leftovers taste just as good the next day.




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