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Mixed Grill Fajitas Recipe

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Everyone loves these warm tortillas wrapped around the mixed grill, veggies and cheese. The recipe's an original with me, and through trial, I found you cannot make an error!—Karen Haen, Sturgeon Bay, Wisconsin

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Mixed Grill Fajitas Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

1 each medium green, sweet red and yellow pepper, julienned
2 medium red onions, sliced
3 tablespoons 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 Johnsonville® Mild 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.

Nutritional Facts 2 fajitas equals 709 calories, 34 g fat (17 g saturated fat), 126 mg cholesterol, 1,111 mg sodium, 57 g carbohydrate, 1 g fiber, 41 g protein.

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

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