GRILLED BEEF FAJITAS WITH PICO DE GALLO
These four-ingredient beef fajitas in an Italian dressing marinade are a fun way to change up Mexican night. Top with pico de gallo salsa and your other favorite toppings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
- Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
- Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.
Nutrition Facts : Calories 480, Carbohydrate 34 g, Fat 2, Fiber 1 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1730 mg
GRILLED FAJITAS
A special marinade gives the steak in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions. -Cheryl Smith, The Dalles, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight. , Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.
Nutrition Facts : Calories 576 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 741mg sodium, Carbohydrate 59g carbohydrate (1g sugars, Fiber 4g fiber), Protein 31g protein.
BEEF FAJITAS WITH PICO DE GALLO
Sort of a semi-Asian approach to fajitas. Adapted from the Kikkoman website, but I use lite (lower sodium) versions of the soy & teriyaki sauces. They also spread butter on tortillas before adding meat & toppings; I omit the butter. Preparation time does not include 2 hours for the pico de gallo to set, covered, before using.
Provided by echo echo
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
- Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
- Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
- Warm tortillas in 325º oven.
- To assemble, top ½ each tortilla w/ meat, pico de gallo and sour cream.
Nutrition Facts : Calories 297.4, Fat 15.2, SaturatedFat 4.6, Cholesterol 66.9, Sodium 1458.5, Carbohydrate 6.1, Fiber 2.3, Sugar 1.6, Protein 33.7
PICO DE GALLO CHICKEN QUESADILLAS
Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.
Provided by Tony Cortez
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
- In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
- Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
- In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 72.8 g, Cholesterol 65 mg, Fat 29.1 g, Fiber 6.7 g, Protein 31 g, SaturatedFat 10.9 g, Sodium 978.5 mg, Sugar 7.2 g
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