Bruces Favorite Fajita
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INGREDIENTS
- 1 lb Flank Steak
- 1 tb Chili powder
- Taco Sauce
- 1/2 c Sherry
- 8 x 6" Flour Tortillas
- 1 lb Monterey Jack Cheese, grated
- 6 x Green Onions, chopped
- 2 tb Cumin
- 1/2 c Salad oil
- 1 cl Garlic, minced
- 2 c Shredded Lettuce
INSTRUCTIONS
1) Marinate Steak in the oil, sherry, chili powder, garlic and cumin for several hours. Refrigerate overnight for best results. 2) Broil or grill the steak, then carve into thin slices across the grain. 3) Warm tortillas. Place several slices of meat on each. Add lettuce, cheese, onions and your favorite taco sauce. Roll and eat like a burrito. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Fajita (161g) | ||
| Recipe Makes: 8 Fajitas | ||
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| Calories: 166 | ||
| Calories from Fat: 82 (49%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.1g | 12 % | |
| Saturated Fat 2g | 10 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 3.7g | ||
| Cholesterol 19.6mg | 6 % | |
| Sodium 111mg | 4 % | |
| Potassium 272mg | 7 % | |
| Total Carbohydrate 4.7g | 1 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 4g | ||
| Protein 12.5g | 18 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 166
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