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Tex-Mex Grilled Beef Fajitas

Tex-Mex Grilled Beef Fajitas

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 12 minutes

Ingredients: Add ingredients to List

Tex-Mex Grilled Beef Fajitas
4 oz Hannaford Inspirations Chipotle Grilling Sauce
1 lb Hannaford Inspirations Angus Beef Boneless Strip Loin Steak
1 each Red bell pepper
1 each Yellow bell pepper
2 tablespoon Olive oil
1 teaspoon Hannaford Inspirations Cabo Chipotle Rub
1 each Fresh whole medium red onion, 2 1/2"
6 each Flour tortillas, 7" to 8"
7 oz Hannaford Inspirations Pepper Jack Cheese
4 oz Hannaford Inspirations Corn and Black Bean Salsa

directions:

The term fajita comes from faja, meaning sash and referring to skirt steak, the cut of meat typically given, as part of their wages, to Mexican workers on the cattle ranches lining both sides of the Rio Grande during the Depression. In our modern version, tender Angus beef replaces the tough cuts. You can freeze the grilled beef and vegetables and assemble the fajitas later.
1. Place meat and grilling sauce in a resealable plastic bag. Coat meat thoroughly in sauce and refrigerate at least 1 hour and up to 6 hours.
2. Preheat grill for high heat. Moisten a paper towel with oil, and hold it with tongs, and wipe grill with oil.
3. While grill is preheating, prepare vegetables. Core and seed red and yellow bell peppers and cut into quarters. Peel onion, cut off ends, then cut into eighths. Toss peppers and onion with olive oil.
4. Arrange meat and vegetables on grate. Cook meat about 7 minutes per side for medium rare, 9 minutes per side for medium, or until desired doneness. Cook vegetables 7 to 8 minutes per side. Allow cooked meat to rest for 5 minutes, then slice it into thin strips. Slice grilled peppers and toss peppers and onion with chipotle rub.
5. Wrap tortillas in foil and heat on grill from 2 to 3 minutes.
6. To assemble fajitas, divide half the cheese among the 6 tortillas, placing cheese in middle of each tortilla. Top with meat, pepper-onion mixture, salsa, and remaining shredded cheese, each divided evenly among the tortillas. Wrap each tortilla around filling to make a cylindrical bundle and serve immediately with light sour cream, if desired.
Hannaford fresh Magazine, July - August 2008

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Quantity Ingredients  
4 oz Hannaford Inspirations Chipotle Grilling Sauc  
1 lb Hannaford Inspirations Angus Beef Boneless St  
1 each Red bell pepper  
1 each Yellow bell pepper  
2 tablespoon Olive oil  
1 teaspoon Hannaford Inspirations Cabo Chipotle Ru  
1 each Fresh whole medium red onion, 2 1/2"  
6 each Flour tortillas, 7" to 8"  
7 oz Hannaford Inspirations Pepper Jack Cheese  
4 oz Hannaford Inspirations Corn and Black Bean Sa  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 318 kcal (15%)
Calories from Fat 225 kcal (0%)
Total Fat 25 g (38%)
Saturated Fat 14 g (70%)
Cholesterol 30 mg (10%)
Sodium 742 mg (30%)
Total Carbohydrates 34 g (11%)
Dietary Fiber 7 g (28%)
Protein 17 g (28%)
Vitamins
Vitamin A 924 IU (18%)
Vitamin C 58 mg (96%)
Minerals
Calcium 308 mg (6%)
Iron 10 mg (16%)
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