Fireball Football Fajitas

Allergens

Wheat, Dairy

Ingredients

• 12 oz skirt steak, thinly sliced
• 1/4 cup Fireball Whisky (or your preferred hot sauce)
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, cut into wedges
• Salt and pepper, to taste

Instructions

1. In a medium bowl, marinate the skirt steak in Fireball Whisky for at least 30 minutes or up to 2 hours.
2. Preheat a grill or grill pan over medium high heat. Season the steak with salt and pepper.
3. Grill the steak until desired doneness, about 3 4 minutes per side for medium rare. Remove from the grill and let it rest for a few minutes before slicing.
4. In a large skillet, heat olive oil over medium heat. Add onions and bell peppers, cook until softened, about 5 minutes.
5. Slice the steak into thin strips and add to the skillet with the vegetables. Cook for an additional 3 4 minutes.
6. Warm the flour tortillas on the grill or in a dry pan.
7. Assemble the fajitas: fill each tortilla with steak, vegetables, cheese, cilantro, and a squeeze of lime juice.
8. Serve immediately and enjoy the sizzling, smoky flavors that transport you straight to game day!

Chef’s Insight

The Fireball Whisky adds a unique twist to traditional fajitas, bringing in the warmth of the crowd right to your table.

Notes

Customize the spice level by adjusting the amount of Fireball Whisky used in the marinade.