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Cook'n with Betty Crocker 
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Fajitas |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Fajitas recipe on the web!!Prep: 30 min; Marinate: 8 hr; Broil: 16 min Fajita Marinade (see recipe) _ 1/2 pounds boneless beef sirloin steaks 1 1/2 inches thick __ flour tortillas (8 to 10 inches in diameter) _ tablespoons vegetable oil _ large onions, sliced _ medium green bell peppers or red, cut into 1/4 inch strips _ (8-ounce) jar picante sauce (1 cup) _ cup shredded cheddar cheese or Monterey Jack (4 ounces) _ 1/2 cups guacamole (see recipe) or prepared guacamole ___ cup sour cream 1. Make Fajita Marinade in small bowl. 2. Remove fat from beef. Pierce beef with fork in several places. Place beef in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over beef; turn beef to coat with marinade. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning beef occasionally. 3. Heat oven to 325°. 4. Wrap tortillas in aluminum foil. Heat in oven about 15 minutes or until warm. Remove tortillas from oven; keep wrapped. 5. Set oven control to broil. 6. Remove beef from marinade; reserve marinade. Place beef on rack in broiler pan. (For easy cleanup, line broiler pan with aluminum foil before placing beef on rack.) Broil beef with top about 3 inches from heat about 8 minutes or until brown. Turn; brush beef with marinade. Broil 7 to 8 minutes longer for medium-rare to medium. (Also see Recommended Meat Doneness.) Discard any remaining marinade. 7. While beef is broiling, heat oil in 10-inch skillet over medium-high heat. Cook onions and bell peppers in oil 6 to 8 minutes, stirring frequently, until crisp-tender. 8. Cut beef across grain into very thin slices. For each fajita, place a few slices of beef, some of the onion mixture, 1 heaping tablespoonful each picante sauce and cheese, about 2 tablespoons Guacamole and 1 tablespoon sour cream on center of tortilla. Fold 1 end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. NUTRITION FACTS: 1 Serving Calories 735 (Calories from Fat 360); Fat 40g (Saturated 12g); Cholesterol 90mg; Sodium 1,080mg; Carbohydrate 66g (Dietary Fiber 8g); Protein 36g % DAILY VALUE: Vitamin A 26%; Vitamin C 60%; Calcium 28%; Iron 34% DIET EXCHANGES: 4 Starch; 3 Medium-Fat Meat; 1 Vegetable; 4 Fat Lighter Fajitas: For 15 grams of fat and 510 calories per serving, omit vegetable oil and spray skillet with cooking spray; use fat-free tortillas and reduced-fat cheese and sour cream. Omit Guacamole. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Oven-Browned Potatoes Yorkshire Pudding New England Pot Roast Pot Roast Gravy Corned Beef and Cabbage Roasted Beef Tenderloin Swiss Steak Southwestern Cheese Steak Supper Fajitas Beef Stroganoff Pepper Steak Beef with Pea Pods Stuffed Peppers Hamburger Stroganoff Cabbage Rolls Mexican Beef and Bean Casserole Meat Loaf Skillet Hash Meatballs Beef Enchiladas Pepperoni Pizza Hamburger Pie VEAL BASICS Veal Scallopini Osso Buco Veal Parmigiana TIMETABLE FOR BROILING OR GRILLING PORK PORK BASICS Pork Crown Roast with Mushroom Stuffing Pork with Rich Vegetable Gravy Peach- and Mustard-Glazed Pork Tenderloin Italian Roasted Pork Tenderloin Saucy Ribs Spicy Barbecue Sauce Molasses-Mustard Sauce Sweet-Savory Sauce Spicy Asian Pork Ribs Caramelized Pork Slices Chili-Orange Country-Style Ribs Pork Chop and Potato Skillet Sweet-and-Sour Pork Corn Bread- and Bacon-Stuffed Pork Chops Glazed Baked Ham Brown Sugar-Orange Glaze Pineapple Glaze Ham Loaf LAMB BASICS Apricot-Rosemary Marinated Leg of Lamb Greek Lamb Chops Liver and Onions Rabbit Italiano Venison with Rosemary Sauce Venison with Cranberry-Wine Sauce MEAT BASICS BEEF BASICS HOW TO CARVE A STANDING RIB ROAST HOW TO CARVE A PORK LOIN ROAST HOW TO CARVE A WHOLE HAM HOW TO CARVE A LEG OF LAMB TIMETABLE FOR ROASTING BEEF TIMETABLE FOR BROILING OR GRILLING BEEF TIMETABLE FOR PANBROILING BEEF TIMETABLE FOR ROASTING VEAL TIMETABLE FOR BROILING OR GRILLING VEAL TIMETABLE FOR PANBROILING VEAL TIMETABLE FOR ROASTING PORK TIMETABLE FOR PANBROILING PORK TIMETABLE FOR ROASTING HAM TIMETABLE FOR BROILING, PANBROILING AND PANFRYING HAM SAUCY RIBS COOKING CHART TIMETABLE FOR ROASTING LAMB TIMETABLE FOR BROILING OR GRILLING LAMB GAME BASICS |
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