Fajitas

Recipe found here - http://www.myrecipes.com/recipe/beef-and-chicken-fajitas-with-peppers-onions-10000000222256/

I mentioned at the bottom of my June dinners post how I normally do fajitas. I decided to try something different. It was good, but not worth the extra effort. I'll probably stick to using the seasoning pack, but the lime juice does add a nice touch. Just squeeze that in and you're good to go! Here's the recipe anyway-

• Marinade:
• 1/4 cup olive oil
• 1 teaspoon grated lime rind
• 2 1/2 tablespoons fresh lime juice
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon coarsely ground black pepper
• 2 garlic cloves, minced
• 1 (14.25-ounce) can low-salt beef broth
• Fajitas:
• 1 pound skinned, boned chicken breast
• 2 red bell peppers, each cut into 12 wedges
• 2 green bell peppers, each cut into 12 wedges
• 1 large Vidalia or other sweet onion, cut into 16 wedges
• Cooking spray
• 16 (6-inch) fat-free flour tortillas
• 1 cup bottled salsa
• 1/4 cup low-fat sour cream
• 1/2 cup chopped fresh cilantro
• Fresh cilantro sprigs
• Preparation

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

• Combine 1 1/2 cups marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
• Prepare grill.
• Remove chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place chicken and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
• Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Place the chicken and vegetables on a serving platter; drizzle with reserved marinade.
• Arrange about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.
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