Sizzling Fajitas
Why go out to eat when you can easily make these flavorful fajitas, loaded with meat, peppers and onions, in the comfort of your own home?
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves or 1 beef sirloin steak (about 1 pound), cut into strips
1 medium green or red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1.5 cups Pace® Picante Sauce
8 (8-inch) flour tortilla, warmed
4 skinless, boneless chicken breast halves or 1 beef sirloin steak (about 1 pound), cut into strips
1 medium green or red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1.5 cups Pace® Picante Sauce
8 (8-inch) flour tortilla, warmed
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the pepper and onion in the skillet and cook until they're tender-crisp. Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with additional picante sauce. Fold the tortillas around the filling. Serve with guacamole, if desired.
Stir the pepper and onion in the skillet and cook until they're tender-crisp. Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with additional picante sauce. Fold the tortillas around the filling. Serve with guacamole, if desired.
Sizzling Fajitas
Why go out to eat when you can easily make these flavorful fajitas, loaded with meat, peppers and onions, in the comfort of your own home?
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.Stir the pepper and onion in the skillet and cook until they're tender-crisp. Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling.Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with additional picante sauce. Fold the tortillas around the filling. Serve with guacamole, if desired.
Ingredients
2 tablespoons vegetable oil4 skinless, boneless chicken breast halves or 1 beef sirloin steak (about 1 pound), cut into strips1 medium green or red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)1 medium onion, sliced (about 1/2 cup)1.5 cups Pace® Picante Sauce8 (8-inch) flour tortilla, warmed
Quinoa Salad with Cilantro, Lime & ...
Quinoa is quick cooking and versatile and ...
Shredded Chicken Soft Tacos
In just a few minutes, you can make these ...
Spicy Mexican Minestrone Stew
Here's a casual, comforting dish that's gr...
Eggplant Tomato Gratin
Layers of eggplant, tomatoes, onion and ch...