Mixed Grill Fajitas Recipe

5 2 3
Mixed Grill Fajitas Recipe
Mixed Grill Fajitas Recipe photo by Taste of Home
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Mixed Grill Fajitas Recipe

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5 2 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 Italian sausage links
  • 2 beef cube 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 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 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.
Originally published as Mixed Grill Fajitas in Taste of Home April/May 2008, p16

Nutritional Facts

2 each: 709 calories, 34g fat (17g saturated fat), 126mg cholesterol, 1111mg sodium, 57g carbohydrate (3g sugars, 1g fiber), 41g protein.

  • 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 Italian sausage links
  • 2 beef cube steaks (4 ounces each)
  • 24 flour tortillas (8 inches), warmed
  • 6 cups (24 ounces) shredded cheddar cheese
  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; cover and refrigerate until serving.
  2. Combine 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 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 meat 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.
Originally published as Mixed Grill Fajitas in Taste of Home April/May 2008, p16

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MY REVIEW
shecooksalot User ID: 5888460 82330
Reviewed Jan. 26, 2014

"Yum!!!! This one was a winner with the whole family. I really don't see how we can ever order them at a restaurant again because these were delicious, easy, and a fraction of the cost. I did substitute non-fat plain greek yogurt for the sour cream, Italian turkey sausage links instead of regular and rib eye steak instead of the cube steak (it's what I had on hand). We also only used half the cheese (there seemed to be plenty) and had tortillas optional (more of a fajita salad). Plus we also put out a variety of toppings (tomatoes, avocados, cilantro). This made for a great family style meal and will be made and enjoyed again and again!!!!"

MY REVIEW
myrna vancleave User ID: 4226211 91529
Reviewed Jun. 17, 2009

"WE ARE PAST CUSTOMERS OF TEAST OF HOME. WE ARE 75 AND 81 SO WE ARE NOT BUYING ALOT OF THINGS NOW. THANK YOU

MRS. VANCLEAVE"

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