Mixed Grill Fajitas Recipe

Ingredients

• 1 each medium green, sweet red and yellow pepper, julienned
• 2 medium red onions, sliced
• 3 tablespoons Crisco® Pure Olive Oil
• 1 cup (8 ounces) sour cream
• 2 teaspoons ground cumin
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 6 boneless skinless chicken breast halves (4 ounces each)
• 3 Italian sausage links
• 2 beef cubed steaks (4 ounces each)
• 24 flour tortillas (8 inches), warmed
• 6 cups (24 ounces) shredded cheddar cheese

Directions

• In a large skillet, saute peppers and onions in oil until tender; keep warm. In a small bowl, combine the sour cream, cumin and garlic; cover and refrigerate until serving.
• Combine the salt, pepper and chili powder; sprinkle over chicken, sausages and steaks. Grill chicken and sausages, covered, over medium heat for 5-8 minutes on each side or until a meat thermometer inserted in the chicken reads 170°& and the sausage is no longer pink. Slice and keep warm.
• Grill steaks, covered, over medium heat for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Slice and keep warm.
• Divide meats and vegetables among tortillas; sprinkle with cheese. Roll up; serve with sour cream mixture. Yield: 12 servings.

Mixed Grill Fajitas published in Taste of Home April/May 2008, p16