View Full Version : Beef and Chicken Fajitas
Marinade:
1/4 cup olive oil
2 1/2 tbs fresh lime juice
2 tbs worchestershire sauce
1 1/2 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano
1/2 tsp black pepper
2 minced garlic cloves
1 (14oz can) low salt beef broth
Fajitas:
1 (1lb) flank steak
1lb skinless, boneless chicken breast
2 red bell peppers, cut in strips
2 green bell peppers, cut in strips
1 large onion (vidalia or sweet onion is best, like a red onion, cut into slices)
Pam
flour tortillas
1 cup bottled salsa
1/4 cup low fat or fat free sour cream
1/2 cup chopped cilantro (optional)
Marinade: combine 1st 9 ingredients in large bowl and set aside.
Trim fat off steak, score steak on both sides. Split 1 1/2 cups of the marinade between the steak and chicken in 2 separate ziplocs. Seal and chill for at least 4 hrs.
Use the remaining marinade to combine with the peppers and onion in another ziploc. Also marinate in fridge. Prepare grill, George Foreman or a non-stick skillet on stovetop. Get it very hot!Remove chicken and steak from marinade and discard that marinade.
Remove veggies from thie marinade, but KEEP that marinade for later.
Place reserved marinade in small saucepan and set aside.
Place chicken, steak and veggies on grill rack or skillet coated with pam. Cook steak and chicken about 8 min each side or until done. Its ok to cook the chicken with the steak but you can do it separately if you want. Warm tortillas. Bring reserved marinade to a boil. When meats are done, slice into strips and place on a serving dish with veggies.
Fill your tortillas however you like. Should make about 8 servings...depends on who is eating!
2lbs chicken breasts or turkey breasts
1/2 cup fat free shredded cheddar cheese
8oz fat free tortillas
14 1/2oz can low-fat cream of chicken soup
4oz chopped green chilies
1 cup fat free sour cream
jalapenos for added flavor and heat
Preheat oven to 350. Spray a 9x13 pan with pam. Place chicken breasts in large supo pot and cover with water. Bring to a boil over high heat then reduce and simmer over med-high for 25-30min. longer. (boiling chicken is a great way to reduce the fat and sodium content in the chicken, causing it to retain less water than grilling or baking).
Remove chicken from pot and let cool a bit. Shred into chunks. Place in a bowl. Toss with cheese and jalapenos. Combine soup, chilies and sour cream together and blend well. Divide chicken mixture evenly among tortillas and toll up. Place seam side down in coated pan, place soup mixture over top and sprinkle with cheddar cheese on top. Bake in oven for 25-30min until cheese is melted and enchiladas are heated through.
You can prepare these ahead of time and freeze without the soup mix. Top with sauce before baking.
about 270 cal, 27g carbs (depends on tortillas and how much meat per tortilla), 35g protein. Serves 8.
Jeff the Repper
04-07-07, 9:25 am
Marinade:
1/4 cup olive oil
2 1/2 tbs fresh lime juice
2 tbs worchestershire sauce
1 1/2 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano
1/2 tsp black pepper
2 minced garlic cloves
1 (14oz can) low salt beef broth
Fajitas:
1 (1lb) flank steak
1lb skinless, boneless chicken breast
2 red bell peppers, cut in strips
2 green bell peppers, cut in strips
1 large onion (vidalia or sweet onion is best, like a red onion, cut into slices)
Pam
flour tortillas
1 cup bottled salsa
1/4 cup low fat or fat free sour cream
1/2 cup chopped cilantro (optional)
Marinade: combine 1st 10 ingredients in large bowl and set aside.
Trim fat off steak, score steak on both sides. Split 1 1/2 cups of the marinade between the steak and chicken in 2 separate ziplocs. Seal and chill for at least 4 hrs.
Use the remaining marinade to combine with the peppers and onion in another ziploc. Also marinate in fridge. Prepare grill, George Foreman or a non-stick skillet on stovetop. Get it very hot!Remove chicken and steak from marinade and discard that marinade.
Remove veggies from thie marinade, but KEEP that marinade for later.
Place reserved marinade in small saucepan and set aside.
Place chicken, steak and veggies on grill rack or skillet coated with pam. Cook steak and chicken about 8 min each side or until done. Its ok to cook the chicken with the steak but you can do it separately if you want. Warm tortillas. Bring reserved marinade to a boil. When meats are done, slice into strips and place on a serving dish with veggies.
Fill your tortillas however you like. Should make about 8 servings...depends on who is eating!
Had these last night, added a little Curry and Ginger to the mix and YUM ! Thanks again Toni you rule !
If you like a lot of heat, add chopped habanero chiles with seeds or add a tsp or more of habanero sauce or spice to the mix.
CHICKEN:
1/3 cup minced yellow onion
1/4 cup chopped scallions
2 tbs cider vinegar (or white vinegar, but cider or apple cider is a bit more tangy)
2 tsp brown sugar
1 tsp dried thyme
salt and pepper
4/3 tsp ground allspice
1/2 tsp ground nutmeg
2 garlic cloves, chopped or the equivalent bottled
1 habanero pepper, chopped
6 boneless, skinless chicken breasts
Pam
Combine first 10 ingredients in a bowl and combine together.
Add chicken to a large ziploc bag, then add the marinade mix. Marinate meat overnight in fridge and turn bag occasionally.
Prepare grill or a non-stick grill pan over the stovetop..get it nice and hot and coat with pam.
Season chicken with salt and pepper and discard the marinade.
Grill about 6 min per side or until done.
Serve with salad, rice, mashed potatoes, or just as is.
2 1/2 tsp vegetable or canola oil, divided ...or you can use pam
3 cups (1/4-inch-thick) sliced onion, (1 medium)
6 small serrano chiles, quartered lengthwise
3/4 tsp salt, divided
1 1/2 tbs fresh lime juice
1 (1lb) flank steak, trimmed and cut into strips
12 warm corn tortillas
3/4 cup bottled green salsa
Heat 1 tsp oil in a large nonstick skillet over medium-high heat or you can use pam. Add onion and chiles; saute 6 minutes (add water by tbs's if you need to if you used pam). Sprinkle onion mixture with 1/4 tsp salt; stir in lime juice. Remove onion mixture from pan. Add 3/4 tsp oil to pan or re-spray with pam. Sprinkle steak with 1/2 tsp salt. Place half of steak in a single layer in pan; cook 2 minutes on each side. Repeat procedure with 3/4 tsp oil (or re-spray with pam) and remaining steak.
Divide steak and onion mixture evenly down center of each tortilla. Top each taco with 1 tablespoon salsa; roll up.
Yield: 6 servings (serving size: 2 tacos)
Approx: CALORIES 285; FAT 9g; PROTEIN 19g; CARBOHYDRATE 31g