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Mixed Grill Fajitas Recipe

Mixed Grill Fajitas Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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 pink. Slice and keep warm.
  • 3. 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.
  • 4. 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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.