Time 30m Yield 10 Number Of Ingredients 7 Steps:
Cut peppers and onion into thin slices. Do not dice, leave slices long and thin. Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly. Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.
Time 3h20m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. , Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour. , Warm tortillas according to package directions; spoon beef and vegetables down the center. Top as desired.
Time 1h15m Yield 8 fajitas, 4 serving(s) Number Of Ingredients 16 Steps:
Cut chicken or steak into 3/4" strips. Place in a bowl or recloseable bag with lime juice, farlic, cumin, coriander, cayenne pepper, chili powder, salt, and pepper. Toss to coat. Allow to marinate in refrigerator for 1 hour for chicken, 1-1/2 to 2 hours or more for flank or skirt steak. Heat grill or pan to high. Brush grill lightly with oil or coat bottom of pan lightly with oil. Put chicken or steak on grill or in pan and cook until no longer pink. Add vegetables, cooking until just tender and onions and peppers begin to caramelize. Serve immediately on tortillas with salsa and sour cream to garnish.
Time 4h30m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a slow cooker. Add lemon juice, garlic, cumin, salt, chili powder, and red pepper flakes; mix well. Cover and cook on high for 2-1/2 to 3 hours or until meat is tender. Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender. Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Fold in sides of tortillas and serve immediately.
Time 17m Yield Makes 4 servings, 2 fajitas each. Number Of Ingredients 10 Steps:
Mix sour cream, cilantro, salt and lime juice. Cover and refrigerate until ready to use. Heat oil in large skillet on medium-high heat. Add steak, onion and green pepper; cook and stir 5 to 7 minutes or until steak is cooked through. Spoon steak mixture evenly onto tortillas. Top with sour cream mixture and salsa; roll up.
Time 1h Yield 12 Number Of Ingredients 10 Steps:
Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours. Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade. Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes. Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.
