Viva la Fajita Thursday, August 21, 2008


Chef Monty Lowens University Hospital

1-pound steak or chicken cut into strips
1 bottle Mrs. Dash Mesquite Grille 10-Minute Marinade
8 (6-inch) fat free flour tortillas
1 Medium White Onion, julienne
1 large Bell pepper (Red, Green, Yellow) julienne
Olive oil as needed
Salt to taste
Pepper to taste
Cumin to taste


Marinate chicken or beef strips in a third of the Mrs. Dash for an hour or overnight. Slice all vegetables. In a skillet add about a teaspoon of olive oil and heat over medium high heat, add chicken or beef and cook through about 5 minutes or so. Add onions and peppers salt, pepper, and cumin and cook until vegetables are tender crisp. You can add a little more of the Mrs. Dash marinade for a more robust flavor. Heat a second skillet to medium and warm each tortilla as needed. Turning once. Serve with sour cream, guacamole and pico de gallo.

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