Sausage Fajitas Recipe
Sausage Fajitas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The secret to these fajitas is the quick herbal marinade. To save time, I marinate everything the night before. —Janie McClellan of Ocean Isle Beach, North Carolina
Recommended: Top 10 Squash Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 10 min.

Ingredients

  • 1 cup reduced-sodium chicken broth
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon each dried basil, oregano and thyme
  • 1/4 teaspoon pepper
  • 3/4 pound smoked turkey kielbasa, sliced
  • 3 cups julienned mixed sweet peppers
  • 1 medium red onion, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 4 whole wheat tortillas (8 inches), warmed
  • 4 tablespoons fat-free sour cream
  • 1 small tomato, chopped

Directions

In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings.
Originally published as Sausage Fajitas in Light & Tasty February/March 2006, p21

Nutritional Facts

1 each: 374 calories, 15g fat (3g saturated fat), 56mg cholesterol, 1481mg sodium, 37g carbohydrate (8g sugars, 5g fiber), 21g protein.

  • 1 cup reduced-sodium chicken broth
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon each dried basil, oregano and thyme
  • 1/4 teaspoon pepper
  • 3/4 pound smoked turkey kielbasa, sliced
  • 3 cups julienned mixed sweet peppers
  • 1 medium red onion, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 4 whole wheat tortillas (8 inches), warmed
  • 4 tablespoons fat-free sour cream
  • 1 small tomato, chopped
  1. In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours.
  2. Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings.
Originally published as Sausage Fajitas in Light & Tasty February/March 2006, p21

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