BEEF & CHICKEN FAJITAS

Total Time Serving & Size 245 MIN. 1 EACH (1 FAJITA)

Difficulty Always a favortie entrée, warm tortilla DIFFICULT fajitas, but this dish is made with beef and chicken marinated in Pace Picante Sauce

Yields and all the ingredients you'd expect - 20 onions, peppers, and garlic!

INGREDIENTS WEIGHT MEASURE

beef flank steak, tenderized, cut into strips 2 lb.

boneless, skinless chicken breast, raw, cut into strips 2 lb. Nutrition Facts Serving Size 1 EACH (1 FAJITA) Pace® Picante Sauce- Medium 2 cups Amount Per Serving Calories 254 % Daily Value vegetable oil 1/2 cups Total Fat 10.9g 17% Saturated Fat 1.9g 10% black pepper 1/4 tsp. Cholesterol 48mg 16% garlic powder 1/4 tsp. Sodium 467mg 19% Total Carbohydrate 20g 7% lemon juice 2 tsp. Dietary Fiber 2.2g 9% Protein 18g 36% green pepper, sliced 16 oz. 3 cups

Vitamin A 2% Vitamin C 22% onion, sliced 1 lb. 3 cups Calcium 6% Iron 10% butter, as needed

flour tortilla, 6-inch, warmed 22 oz. 20 ea.

INSTRUCTIONS 1. Place beef and chicken in separate bags or bowls for marinating. 2. Mix picante sauce, oil, pepper and garlic in glass measuring cup. Divide between beef and chicken. Add lemon juice to chicken.Cover and/or seal. Refrigerate and marinate beef for 3 to 24 hours; marinate chicken up to 1 hour.

3. Charbroil beef and chicken until meat is desired doneness. Discard marinade.CCP: Hold at 140°F. or higher. 4. Sauté peppers and onions in butter until tender-crisp. CCP: Hold at 140°F. or higher. 5. Portion 1/2-cup meat mixture in center of each tortilla. Top with pepper mixture and wrap.

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