Chili Beef Red Pepper Fajitas with Chipotle Salsa
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Chili Beef & Red Pepper Fajita with Chipotle Salsa
YIELD Makes 2 servings
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INGREDIENTS
| 6 | ounces boneless beef top sirloin steak, trimmed and thinly sliced |
| 1/2 | lime |
| 1‑1/2 | teaspoons chili powder |
| 1/2 | teaspoon ground cumin |
| 1/2 | cup diced plum tomatoes |
| 1/4 | cup mild picante sauce |
| 1/2 | canned chipotle pepper in adobo sauce |
| Nonstick cooking spray | |
| 1/2 | cup sliced onion |
| 1/2 | red bell pepper, cut into thin strips |
| 2 | (10-inch) fat-free flour tortillas, warmed |
| 1/4 | cup fat-free sour cream |
| 2 | tablespoons chopped fresh cilantro leaves (optional) |
PREPARATION:
- Place steak on plate. Squeeze lime juice over steak; sprinkle with chili powder and cumin. Coat well; let stand 10 minutes.
- Meanwhile, to prepare salsa, combine tomatoes and picante sauce in small bowl. Place chipotle pepper on small plate. Using fork, mash completely. Stir mashed chipotle into tomato mixture.
- Coat 12-inch skillet with cooking spray. Heat over high heat until hot. Add onion and bell pepper; cook and stir 3 minutes or until edges begin to blacken. Remove from skillet. Lightly spray skillet with cooking spray. Add beef; stir-fry 1 minute. Return onion and bell pepper to skillet; cook 1 minute longer.
- Place half beef mixture in center of each tortilla; fold sides over filling. Top each fajita with 1/4 cup salsa, 2 tablespoons sour cream and cilantro, if desired.
Note
For a less spicy salsa, use less chipotle pepper or eliminate it completely.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1 fajita with 1/4 cup salsa and 2 tablespoons fat-free sour cream (without garnish) |
| Fiber | 9 g |
| Carbohydrate | 31 g |
| Cholesterol | 45 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 16 % |
| Calories | 245 |
| Protein | 21 g |
| Sodium | 530 mg |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 1-1/2 |
| Meat | 2 |
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