Beef and Chicken Fajitas with Peppers and Onions recipe

Recipe of Beef and Chicken Fajitas with Peppers and Onions recipe by sobia Chaudhary. This mouth-watering “Biscuits & Cookies” Beef and Chicken Fajitas with Peppers and Onions recipe can be ready in 30 moments and provides 3-4 people

 

 

Ingredients

 

Marinade:
1/4 cup olive oil
1 tsp. grated calcium rind
2 1/2 tbsps clean calcium juice
2 tbsps Worcestershire sauce
1 1/2 teaspoons floor cumin
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. coarsely floor black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth
Fajitas:
1 (1-pound) flank steak
1 lb skinned, boned poultry breast
2 red sweet peppers, each cut into 12 wedges
2 green sweet peppers, each cut into 12 wedges
1 huge Vidalia or other sweet red onion, cut into 16 wedges
Food preparation spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat bitter cream
1/2 cup sliced clean cilantro
Fresh cilantro sprigs

Preparation

To get ready spices, merge first 10 ingredients in a huge bowl; set aside.
To get ready fajitas, trim fat from meat. Score a diamond pattern on both factors of the meat. Combine 1 1/2 cups spices, meat, and poultry in a huge zip-top nasty bag. Closure and marinate in fridge 4 time or instantaneously, switching sometimes. Combine remaining spices, sweet peppers, and red onion in a zip-top nasty bag. Closure and marinate in fridge for 4 time or instantaneously, switching sometimes.
Prepare barbeque barbecue.
Eliminate meat and poultry from bag; eliminate spices. Eliminate clean vegetables from bag; reserve spices. Position arranged spices in a small saucepan; set aside. Position meat, poultry, and clean vegetables on barbeque barbecue holder covered with cooking spray; cook 8 moments on each side or until preferred degree of doneness.
Wrap tortillas tightly in foil; place tortilla bundle on barbeque barbecue holder the last 2 moments of grilling time. Bring arranged spices to a boil. Cut meat and poultry diagonally across the grain into thin pieces. Position the meat, poultry, and clean vegetables on a serving platter; drop with arranged spices.
Arrange about 1 ounces meat, about 1 ounces poultry, 3 gong spice up pitching sand wedges, and 1 red onion wedge in a tortilla; top with 1 tbsp salsa, about 1 tsp. bitter lotion, and 1/2 tbsp cilantro. Fold factors of tortilla over filling. Take with cilantro sprigs, if preferred. Serve immediately.1/4 cup olive oil

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