Recipe - Steak And Pepper Fajitas

Three fourths pound Beef top round steak; cut 1"
thick
8 ounce Chunky salsa; bottled
mediumhot
1 tablespoon Diet margarine OR light
cornoil spread
1 md Red onion; thinly cut or sliced up
1 md Green pepper; thinly cut or sliced up
1 md Red pepper; thinly cut or sliced up
2 tablespoon Chopped fresh cilantro
8 (6inch) flour tortillas;
warmed according to package
directions
8 ounce Fatfree sour cream
8 ounce Fatfree sharp Cheddar
cheese; shredded

GARNISH
Red and green chile peppers
Lime wedges
Cilantro sprigs

1. Preheat broiler if manufacturer directs. Place steak on rack in broiling
pan; spread steak with One fourth cup salsa. Place pan in broiler at closest
position to source of heat; broil steak 8 minutes. Turn steak over and
spread with One fourth cup salsa; broil 8 minutes longer for mediumrare or until
cooked as desired.

2. Meanwhile, in nonstick 12inch skillet over mediumhigh heat, melt
cornoil spread. Cook red onion, green pepper, and red pepper until
vegetables are tendercrisp. 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 cut or sliced up 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: Salsaseasoned steak is made more flavorful with sweet peppers and
onions, shredded cheese, and readytoheat flour tortillas. Serve with
Coleslaw made with HoneyLime Vinaigrette. Work Time: 10 minutes; Total
Time: 30 minutes.

Buster for McRecipe by Pat Hanneman (kitpath) feb98

Recipe by: Homearts Recipe Archive

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998