Always a favortie entrée, warm tortilla fajitas, but this dish is made with beef and chicken marinated in Pace Picante Sauce and all the ingredients you'd expect - onions, peppers, and garlic!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|beef flank steak||1.5 lb.|
|boneless, skinless chicken breast||1.5 lb.|
|vegetable oil||0 1/2 cups|
|black pepper||0 1/4 tsp.|
|garlic powder||0 1/4 tsp.|
|lemon juice||2 tsp.|
|green pepper||16 oz.||3 cups|
|onion||1 lb.||3 cups|
|flour tortilla||22 oz.||20 ea.|
|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.|