Name: Flavorful Beef and Chicken Fajitas with Onions and Peppers
Prep time: 15 min
Cook time: 20 min
Ingredients: 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; 1 1-pound flank steak; 1 pound skinless (boneless 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 for garnish

Portions:4

Preparation Time: 15

Cooking Time:20

Inactive Time 40

Instructies

Prepare the Marinade:

In a large bowl, combine the olive oil, grated lime rind, lime juice, Worcestershire sauce, ground cumin, salt, dried oregano, black pepper, minced garlic, and low-salt beef broth.
Set aside.
Marinate the Meat and Vegetables:
Trim any excess fat from the flank steak.
Score a diamond pattern on both sides of the steak.
Place the steak, chicken, red bell peppers, green bell peppers, and sweet onion in separate zip-top plastic bags.
Divide 1 1/2 cups of the marinade among the bags containing the steak and chicken.
Seal the bags and marinate in the refrigerator for 4 hours or overnight, turning occasionally.
Pour the remaining marinade into the bag containing the bell peppers and onions.
Seal the bag and marinate in the refrigerator for 4 hours or overnight, turning occasionally.

Preheat the Grill:

Prepare the grill for cooking over medium-high heat.
Grill the Meat and Vegetables:
Remove the steak, chicken, and vegetables from their respective bags, discarding the marinade.
Place the reserved marinade in a small saucepan and set aside.
Place the steak, chicken, and vegetables on the grill rack coated with cooking spray.
Grill the steak and chicken for about 8 minutes on each side or until desired doneness.
Grill the vegetables for about 8-10 minutes or until tender, turning occasionally.

Prepare the Tortillas:

Wrap the tortillas tightly in foil and place the tortilla packet on the grill rack for the last 2 minutes of grilling time.

Assemble the Fajitas:

Bring the reserved marinade to a boil.
Cut the steak and chicken diagonally across the grain into thin slices.
Place the steak, chicken, and grilled vegetables on a serving platter and drizzle with the reserved marinade.
Arrange about 1-ounce steak, 1-ounce chicken, 3 bell pepper wedges, and 1 onion wedge in each tortilla.
Top with 1 tablespoon salsa, 1 teaspoon sour cream, and 1/2 tablespoon chopped cilantro.
Fold the sides of the tortilla over the filling and garnish with cilantro sprigs if desired.
Serve immediately.
Enjoy these flavorful beef and chicken fajitas with onions and peppers, perfect for a festive and satisfying meal!

Flavorful Beef and Chicken Fajitas with Onions and Peppers