Laun/Pruett Recipe Collection
My Very Best Fajitas

The Meat
1 1/2 lbs flank steaks or chicken breasts

The Marinade
5 teaspoons mccormicks fajita seasoning mix (in the packet)
1/2 teaspoon oregano
1/4 cup olive oil
1/4 cup vinegar (red wine vinegar for beef fajitas or white wine vinegar for chicken fajitas)
1 seeded chopped habanero pepper
1 tablespoon lime juice
1 teaspoon of mccormicks spicy McCormick's Montreal Brand steak seasoning, for beef fajitas or Montreal roasted garlic chicken seasoning, for chicken fajitas (found in the seasoning section at the grocery store)

The Peppers and Onions
1 red bell pepper
1 green bell pepper
1 large yellow sweet onion
1/4 cup olive oil

Toppings
cheese (optional)
sour cream (optional)
guacamole (optional)
salsa (optional)
tomatoes (optional)

Mix all marinade ingredients and pour over the meat (you can put it all in a large zip-lock).
Marinate atleast two hours or overnight.
Grill meat until cooked through.
Slice meat into strips.
Heat the 1/4 cup of olive oil in a saute pan on the stove and begin sauteeing the onions over medium heat.
Cook until soft.
Add the peppers and continue to cook until peppers are soft and onions are beginning to brown and crisp.
Serve on Flour Tortillas, add meat then peppers& onions& any of the optional toppings.

Marinate meat at least a couple of hours or overnight. We also pounded the flank steak to make it more tender.

Recipe Contributed by Amy Laun