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Mixed Grill Fajitas

 Mixed Grill Fajitas
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
12 ServingsPrep/Total Time: 30 min.


  • 1 each medium green, sweet red and yellow peppers, 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 links
  • 2 beef cubed steaks (4 ounces each)
  • 24 flour tortillas (8 inches), warmed
  • 6 cups (24 ounces) shredded cheddar cheese


  • 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; chill 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 thermometer
  • inserted in chicken reads 170° and the sausage is no longer

2 of 2

Mixed Grill Fajitas (continued)

Directions (continued)

  • 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
  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.