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Beef-and-Chicken Fajitas with Peppers and Onions

Recipe Introduction


Source: Cooking Light-6/00





List of 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 pepper
  
• 2 cloves garlic, minced
  
• 1 (14.5 ounce) can low-salt beef broth
  
• Fajitas:
  
• 1 (1 pound) flank steak
  
• 1 pound skinned and boned chicken breast
  
• 2 red bell peppers, each cut in 12 wedges
  
• 2 green bell pepper, each cut in 12 wedges
  
• 1 large Vidalia or other sweet onion, cut in 16 wedges
  
• cooking spray
  
• 16 (6-inch) fat-free flour tortillas
  
• 1 cup bottled salsa
  
• 1/4 cup low-fat sour cream
  
• 1/2 cup chopped fresh cilantro
  
• fresh cilantro sprigs
  






Instructions



1. To prepare marinade, combine the first 10 ingredients in a large bowl; set aside.
   
   
2. To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of steak. Combine 1 1/2 cups marinade, steak and chicken in a large zip-top plastic bag. Seal and marinate in the refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell pepper and onions in a zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight.
   
   
3. Prepare grill.
   
   
4. 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.
   
   
5. 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 grain into thin slices. Place the steak, chicken and vegetables on a serving platter; drizzle with reserved marinade.
   
   
6. 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 sorigs, if desired. Serve immediately.
   
   
7. Yield: 8 servings (serving size: 2 fajitas). 407 cal, 14.2g fat, 31.1g pro, 40.6g carb, 5.3g fiber, 64mg chol, 841mg sod.