Chicken and Beef Fajitas

Tonight was mexican night. I'm getting a kick out of planning our menus for the week and I'm trying to switch up the meals so we don't get bored eating American food all the time. You would think being Korean, the house would be perfumed with the lovely lingering smell of kim chee jigae, kim chee fried rice, and kim chee everything and anything. Hmm...maybe since tonight was Mexican night I could've made kimchee galbee tacos. Alas, I've come to the conclusion that I'm afraid of cooking Korean dishes. My biggest fear is that the food will taste horribly and won't be as good as my mom's :( Hopefully I'll get over it and blog about some Korean meals soon.

Anyway, this was a good meal. Fajitas are about as Mexican as I'll get. I think I'll even go as far as making enchiladas - but that's more of a Spanish dish anyway. This recipe is from Cooking Light website. It was a good, well balanced meal. Two in a row for me!!! It was nothing to write home about but it was a nice spin to what would normally be a not so healthy dish. I like to sneak in less fattening meals as often as I can so lobster won't know he's actually eating well. I made this for lobster and my brother and they both thoroughly enjoyed it...HA!!! They didn't even realize it was good for them. Lobster cooked the meal on his dalmation out in the freezing cold. Cold for Californians (is that even a word?) is anything below 70. My definition on the other hand is any time I have to crawl out of my gift EVERRRR BTW!!! Anyway, back to the meal, would I make this again...hmmm probably. Is it something I'll be craving in my next few months of endless blogging...not so much.

Beef and Chicken Fajitas
8 servings

• 1/4 cup olive oil
• 1 teaspoon grated lime rind
• 2 1/2 tablespoons fresh lime juice
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon coarsely ground black pepper
• 2 garlic cloves, minced
• 1 (14.25-ounce) can low-salt beef broth

• 1 (1-pound) flank steak
• 1 pound skinned, boned chicken breast
• 2 red bell peppers, each cut into 12 wedges
• 2 green bell peppers, each cut into 12 wedges
• 1 large Vidalia or other sweet onion, cut into 16 wedges
• Cooking spray
• 16 (6-inch) fat-free flour tortillas
• 1 cup bottled salsa
• 1/4 cup low-fat sour cream
• 1/2 cup chopped fresh cilantro
• Fresh cilantro sprigs

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

Prepare grill.

Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

Nutritional Information
(serving size: 2 fajitas)
Calories: 407

**To heat up the tortillas I placed a stack inside the pocket of two damp paper towels and put then in a casserole dish. I then covered it with a lid and stuck it in a 250 degree oven for twenty minutes.