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Tex-Mex Grilled Beef Fajitas

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    35 minutes
  • Cook Time:

    12 minutes

Ingredients

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

Directions

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.
Source: Hannaford fresh Magazine, July - August 2008

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 570 kcal (29%)
Calories from Fat 288 kcal (0%)
Total Fat 32 g (49%)
Saturated Fat 14 g (70%)
Cholesterol 85 mg (28%)
Sodium 1180 mg (49%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 2 g (8%)
Protein 31 g (52%)
Vitamins
Vitamin A 924 IU (3%)
Vitamin C 58 mg (64%)
Minerals
Calcium 0 mg (0%)
Iron 10 mg (56%)
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