Grilled Smoked Sausage Fajitas Recipes

Steps:

• In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours. , Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over.

Steps:

• 1. Keep sausage warm until ready to serve. Cut into 4 pieces, and slice those in half length-wise to fit tortillas.
• 2. Heat oil in a medium skillet on medium low heat. Add bell pepper and onion slices.
• 3. Add spices and cook veggies until tender.
• 4. On a warmed flour tortilla add sausage slices, peppers and onions, cheese and any other toppings such as sliced avocado, tomato, and peppers. Drizzle ranch, bbq sauce, and mustard over fajita. Enjoy!

Steps:

• Prepare a grill for medium-high heat.
• Place a grill basket on a baking sheet. Mix together the cumin, oregano, smoked paprika, cayenne and 2 teaspoons salt in a small bowl. Add the steak to a large bowl and drizzle with 1 tablespoon oil. Sprinkle a third of the spice blend on the steak and toss until coated. Transfer the steak to one side of the grill basket. Repeat the process first with the peppers and onion, placing them in the middle of the grill basket, and then with the chicken, arranging it on the remaining empty side of the grill basket; try to keep the rows mostly separate (they can overlap slightly). Close and secure the grill basket.
• Put the grill basket on the grill and let cook, flipping once, until everything starts to brown and caramelize, and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove from the grill, place on a clean baking sheet and open the basket, letting it rest for 5 to 10 minutes. Meanwhile, grill the tortillas until they start to char slightly, about 30 seconds per side.
• Divide the meats and vegetables among the tortillas. Serve with desired toppings.

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.

Steps:

• Preheat the broiler and line a sheet pan with aluminum foil.
• Cut the sausage into thin slices on the diagonal (1/4 to 3/8 inch thick). Place on the prepared sheet pan and broil according to the package directions (or about 9 minutes) until warmed through.
• Meanwhile, heat a 12-inch cast-iron skillet or large skillet over medium-high heat then add the oil. Add the onions and peppers. Season with the chili powder, cumin, paprika, 1 teaspoon salt and several grinds black pepper. Cook, stirring occasionally, until the onions and peppers are slightly softened and charred, 7 to 9 minutes. Add 1/2 cup water to the skillet, scraping up the browned bits from the bottom with a wooden spoon to deglaze, then stir. Reduce the heat to medium low. Add the sausage and lime juice and stir to combine.
• To warm the tortillas, turn a gas burner on medium-low heat or let a heavy skillet get very hot over medium-low heat. Place a tortilla on the flame or skillet and let char for 30 seconds to 1 minute on each side. Repeat with the remaining tortillas and wrap in a clean kitchen towel as you go to keep them warm until serving.
• Serve the sausage, onion and pepper mix in the warmed tortillas and top with guacamole, salsa, sour cream and cilantro.

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
• In medium bowl, mix cheese sauce and cheese. Stir in stir-fry vegetables and potatoes. Arrange 4 sausage pieces and 1 cup potato mixture on center of each foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill. Cover grill; cook over medium-low heat 20 to 25 minutes, rotating packets 1/2 turn after 10 minutes, until potatoes are tender. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.