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“I love fajitas like they serve in Mexican restaurants, but when I prepared them at home, the meat was always chewy,” explains Katie Urso of Seneca, Illinois. “Then I tried this recipe in my slow cooker, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic.”
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 fajita equals 335 calories, 10 g fat (3 g saturated fat), 69 mg cholesterol, 564 mg sodium, 32 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Originally published as Slow Cooker Fajitas in Light & Tasty October/November 2006, p29
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Reviewed on Jun. 06, 2011 by lurky27
Once the cook time was completed, there was too much liquid in the slow cooker for my liking. Flavor a bit bland. Oh well!~ Theresa
Once the cook time was completed, there was too much liquid in the slow cooker for my liking. Flavor a bit bland. Oh well!
~ Theresa
Reviewed on Sep. 23, 2010 by daughterofsarah
I took the advice on here and used the bag of frozen onions and peppers and it worked great. I used the seasonings in the recipes but also sprinkled a little fajita seasoning on top since people said it was a little bland. It was delicious. It was nice having a fajita that didn't taste like leather.
Reviewed on Aug. 21, 2010 by southerncook37
The meat was really tender. I thought the flavoring was a bit bland and there was way too much liquid. I drained the liquid off before filling the tortilla shells. I would make this again, but willadd additional seasonings and more cayenne. I served this dish with homemade mexician rice.. it was a well rounded meal and it was ready when I got home, that is a huge bonus!!
The meat was really tender. I thought the flavoring was a bit bland and there was way too much liquid. I drained the liquid off before filling the tortilla shells. I would make this again, but will
add additional seasonings and more cayenne. I served this dish with homemade mexician rice.. it was a well rounded meal and it was ready when I got home, that is a huge bonus!!
Reviewed on Jun. 28, 2010 by mandkhowell
This recipe is a hit with my family! The only thing I change is that I add a bag of bird's Eye frozen pepper stir fry about 5 hours into cooking it. Otherwise the onions and peppers seem to disentigrate after 8 hours. The cilantro is key to this dish! It's one of my fav's!
Reviewed on Apr. 18, 2010 by Abby_21
I drained the fajitas REALLY well before putting them on the tortillas. Filling STILL spurted out all over when you tried to bite into it. Meat was tender but peppers were completely mush. Would not consider making this again as I think it lacked a lot of flavour to boot. Sorry!!!! (but that's what this rating system is all about, isn't it!)
Reviewed on Mar. 02, 2010 by lucaswillisamsgrandma
This was a really good recipe. I also used chicken. It was great to put in the slow cooker, and forget it. I am a Master's degree candidate and very busy studying, so slow cooker recipes are great. This message to patches08: Are you always so rude? The author of this recipe deserves respect. It is fine to review a recipe and say what you liked or disliked, but it isn't right to make a personal attack on someone. Did you even try the recipe? You could have easily added the salsa and cheese. I wonder how you would feel if the situation were reversed. Shame on you.
Reviewed on Nov. 21, 2009 by ndb110
The flavor is too mild, and the filling is very watery, which makes for a messy fajita because the wrap disintegrates.
Reviewed on Jul. 09, 2009 by sbuber
Guess if you get your patches out of your eyes you might have seen the CATEGORY: Lower Fat posting...or are the patches on your britches?
Reviewed on Oct. 15, 2008 by patches08
No salsa, no cheese you sound like a boring north east yankee.
Reviewed on Oct. 10, 2008 by jneu
I made these yesterday, with chicken. I did use salsa, cheese and then sour cream. They were great, husband ate five and said I need to make them again real soon.
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