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4 servings
suggest servings
| 8 | each | flour tortillas | |
| 2 | tablespoons | vegetable oil | |
| 1 | clove | garlic | minced |
| 1 | medium | onion | thinly |
| 1 | medium | green bell pepper | or red,slivered |
| 1 | pound | beef, sirloin tip | flank or round, in thin strips |
| 1 | tablespoon | chili powder | |
| 1 | tablespoon | lime juice | |
| 1 | tablespoon | pickled jalapenos | chopped, optional |
| 1/2 | teaspoon | cumin | |
| Toppings for fajitas | |||
| 1 | x | salsa | |
| 1 | x | tomatoes | chopped |
| 1 | x | cheddar cheese | shredded |
| 1 | x | guacamole | |
| 1 | x | sour cream | |
| 1 | x | lettuce | shredded |
Variations: for chicken fajitas, omit beef and use 1 lb skinless, boneless chicken breasts, cut into thin strips.
Saute for 3 to 5 minutes or until no longer pink.
Directions: Wrap stacked tortillas in foil.
Bake at 350F(180C) for 5 minutes or until warm.
In large skillet, heat 1 TB oil over medium-high heat.
Cook and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender.
Remove from pan.
Add remaining oil to skillet.
Brown beef, about 2 minutes. Stir in chili powder, lime juice, jalapeno peppers and cumin.
Return vegetables to skillet and heat through.
Spoon meat mixture onto centre of each tortilla, top with desired toppings.
Fold up bottom edge, then roll up.
| % Daily Value* | |
| Total Fat 21.0g | 33% |
| Saturated Fat 7.0g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 77mg | 3% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 6% |
| Sugars 2.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 11% | Vitamin C | 47% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Recently I was recruited to do the cooking for a friend's birthday party. There were thirty guests expected. I was given only one directive...


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