beef and chicken fajitas

{image and recipe source}

i made this recipe for the family at my mom and dad's last week.  it was really yummy.  the meat and vegetables need to be marinated for at least 4 hours.  i chose to marinate them overnight and added a little sprite to the marinade because i didn't have enough beef broth and we had sprite leftover from our week with the stomach flu that needed to be used.  the thing about sprite is i love it!  it kills me when i know there's a box of sprite sitting in the garage.  i either have to dump it, use it in a recipe or drink it.  dumping it is painful and drinking it is a recipe for disaster so i chose to cook with it.  personally, i think it was a great touch to this marinade and when i make it again (and i will), i will definitely add it then too.

i made a few changes to this recipe and i've noted them below in exception to how i cooked the meat and veggies.  since the meat was already pre-sliced and there were so many veggies in the mixture, i didn't want to hassle with the bbq so i just sprayed two broiler pans and broiled the meat and the veggies in separate ovens under high heat.  luckily for me, my mom has two ovens so this was easy.  i guess otherwise i would have had to be more creative.

{{i served our fajita's with a little side of mexican rice straight out of the box and homemade black bean and corn salsa which is delicious!  ... 


black bean and corn salsa 
1 can black beans, rinsed and drained 
1 can of corn, rinsed and drained 
1/2 bunch cilantro, chopped 
2 avocado's, cubed (right before serving) 
3 green onions, chopped 
1/2 red onion, chopped
2 Tbsp olive oil 
1 Tbsp sugar 
2 tomatoes, chopped 
juice from 3 limes  


whisk together olive oil, sugar and lime juice.  combine all other ingredients EXCEPT for avocado in a medium sized bowl.  mix in oil mixture.  refrigerate to combine flavors for at least an hour (more the better).   right before serving, mix in avocado. serve with baked tortilla chips or pita wedges.  yum!}}

beef and chicken fajitas

Ingredients

• MARINADE:
• 1/4  cup  olive oil
• 1  teaspoon  grated lime rind
• 2 1/2  tablespoons  fresh lime juice
• 2  tablespoons  Worcestershire sauce
• 1 1/2  teaspoons  ground cumin
• 1  teaspoon  salt
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  coarsely ground black pepper
• 2  garlic cloves, minced
• 1  (14.25-ounce) can low-salt beef broth (**i used about 1 cup of broth and 1 cup of sprite)
• 
  FAJITAS:
• 1  (1-pound) flank steak (**i used pre-sliced beef for fajitas)
• 1  pound  skinned, boned chicken breast (**i used boneless breasts, sliced thin for fajitas)
• 2  red bell peppers, each cut into 12 wedges
• 2  green bell peppers, each cut into 12 wedges
• 1  large Vidalia or other sweet onion, cut into 16 wedges
• Cooking spray
• 16  (6-inch) fat-free flour tortillas (**i used whole wheat tortillas)
• 1  cup  bottled salsa
• 1/4  cup  low-fat sour cream (**i used ff plain yogurt)
• 1/2  cup  chopped fresh cilantro
• Fresh cilantro sprigs

Preparation

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

Prepare grill.

Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

Nutritional Information

Calories:

407 (31% from fat)

Fat:

14.2g (sat 4.3g,mono 7.1g,poly 1.4g)

Protein:

31.1g

Carbohydrate:

40.6g

Fiber:

5.3g

Cholesterol:

64mg

Iron:

3.9mg

Sodium:

841mg

Calcium:

79mg