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.
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.
***********************************************
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.
