Tuesday, August 7, 2012

Chili's Fajitas

For the marinade:
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

1 lb top sirloin steaks or 1 lb boneless skinless chicken breast

Vegetable sauce:
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil

1 large Spanish onion, sliced thin
1/2 green pepper, sliced thin
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin


Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper, black pepper and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight.

Discard leftover marinade.

Grill meat over medium flame 4-5 minutes on each side.

Cut meat into thin strips.  Set aside and keep warm.

Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil.
set aside.

cook onion and peppers in oil until brown.  remove from heat.

pour reserved mixture over onions and peppers.

combine meat, onions, and peppers.

4 oz serving size = WW PointsPlus 4  (meat and veg. only)

Find original recipe here.

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