BEEF & CHICKEN FAJITAS

Made With:

Sauces/Gravies

Pace® Picante Sauce- Medium

Smoothly blended tomatoes, chunks of savory onions and of course, our famously fresh, hand-picked jalapeños, make Pace® Picante sauce the perfect ingredient or dip.

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Nutrition Facts
Serving Size
1 EACH (1 FAJITA)
Amount Per Serving
Calories 254
% Daily Value
Total Fat 10.9g
17%
Saturated Fat 1.9g
10%
Cholesterol 48mg
16%
Sodium 466mg
19%
Total Carbohydrate 20g
7%
Dietary Fiber 2.1g
8%
Protein 17.9g
36%
Vitamin A 2%
Vitamin C 33%
Calcium 8%
Iron 10%
Total Time

245 min.

Serving & Size

1 EACH (1 FAJITA)

Yields

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!

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (1 FAJITA)
Amount Per Serving
Calories 254
% Daily Value
Total Fat 10.9g
17%
Saturated Fat 1.9g
10%
Cholesterol 48mg
16%
Sodium 466mg
19%
Total Carbohydrate 20g
7%
Dietary Fiber 2.1g
8%
Protein 17.9g
36%
Vitamin A 2%
Vitamin C 33%
Calcium 8%
Iron 10%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
beef flank steak, tenderized, cut into strips 2 lb.
boneless, skinless chicken breast, raw, cut into strips 2 lb.
1. Place beef and chicken in separate bags or bowls for marinating.
Made With:

Sauces/Gravies

Pace® Picante Sauce- Medium

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Weight Measure
Pace® Picante Sauce- Medium cups
vegetable oil 0 1/2  cups
black pepper 0 1/4  tsp.
garlic powder 0 1/4  tsp.
lemon juice tsp.
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.
Weight Measure
green pepper, sliced 16 oz. cups
onion, sliced 1 lb. cups
butter, as needed
4. Sauté peppers and onions in butter until tender-crisp. CCP: Hold at 140°F. or higher.
Weight Measure
flour tortilla, 6-inch, warmed 22 oz. 20  ea.
5. Portion 1/2-cup meat mixture in center of each tortilla. Top with pepper mixture and wrap.
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