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| Steak And Pepper Fajitas Recipe |
Category: Cheese
Rating:
N/A
Servings: 4
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Ingredients
3/4 lb beef top round steak; cut 1 thick
8 oz chunky salsa; bottled medium-hot
1 tablespoon diet margarine or light corn-oil sp; read
1 medium red onion; thinly sliced
1 medium green pepper; thinly sliced
1 medium red pepper; thinly sliced
2 tablespoon chopped fresh cilantro
8 (6-inch) flour tortillas; warmed according to packa
8 oz fat-free sour cream
8 oz fat-free sharp cheddar cheese; shredded
----GARNISH----
1 red and green chile peppers
1 lime wedges
1 cilantro sprigs
Cooking Directions:
1. Preheat broiler if manufacturer directs. Place steak on rack in broiling pan; spread steak with 1/4 cup salsa. Place pan in broiler at closest position to source of heat; broil steak 8 minutes. Turn steak over and spread with 1/4 cup salsa; broil 8 minutes longer for medium-rare or until cooked as desired.
2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, melt corn-oil spread. Cook red onion, green pepper, and red pepper until vegetables are tender-crisp. Stir in chopped cilantro. Spoon mixture into serving bowl.
3. To serve, place steak on cutting board; with knife held almost parallel to cutting surface, thinly slice steak. Serve sliced steak with pepper mixture, flour tortillas, sour cream, shredded cheese, and remaining salsa. Garnish with chile peppers, lime wedges, and cilantro.
Each serving: About 450 calories, 45 g protein, 55 g carbohydrate, 7 g total fat (1 g saturated), 51 mg cholesterol, 1060 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: Salsa-seasoned steak is made more flavorful with sweet peppers and onions, shredded cheese, and ready-to-heat flour tortillas. Serve with Coleslaw made with Honey-Lime Vinaigrette. Work Time: 10 minutes; Total Time: 30 minutes.
Buster for McRecipe by Pat Hanneman (kitpath) feb98
Recipe by: Homearts Recipe Archive
cheese,beef
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