Smoky Tex-Mex Fiesta Fajitas

Allergens

Wheat, Dairy

Ingredients

• 1 1/2 pounds beef flank steak, thinly sliced against the grain 3 bell peppers (green, red, and yellow), sliced into strips 1 large onion, thinly sliced 1 can (4 oz) diced green chiles, drained 8
• 12 small flour tortillas, warmed 1 cup shredded Monterey Jack cheese 1/2 cup sour cream 1/4 cup fresh cilantro leaves, chopped 1 lime, cut into wedges

Instructions

1. In a large resealable plastic bag, combine the sliced beef, bell pepper strips, onion, and green chiles. Add the marinade ingredients (see below) and toss to coat. Seal the bag and refrigerate for at least 30 minutes or up to overnight.
2. Preheat a grill or grill pan over medium high heat. Remove the beef mixture from the marinade, allowing excess liquid to drip off. Discard the marinade.
3. Grill the beef and vegetables until cooked through and slightly charred, 4 5 minutes per side. Transfer to a cutting board and let rest for a few minutes. Slice the beef against the grain.
4. Assemble the fajitas: layer sliced beef, bell peppers, onions, and Monterey Jack cheese onto warmed tortillas. Top with a dollop of sour cream, chopped cilantro, and a squeeze of lime. Serve immediately.

Chef’s Insight

Don't be afraid to adjust the spice level to your taste; add more chiles for heat or reduce them for milder flavor.

Notes

For an extra smoky flavor, marinate the beef in a mixture of 1/4 cup each of apple cider vinegar and freshly squeezed lime juice, along with the spices from the recipe below.