FAJITAS VEGGIES RECIPES

Steps:

• I used some pre-fajita-cut veggies, but if you're using the ones as listed here, put them all in a small- to medium-size bowl.
• I took the leftover grilled steak, moistened it with a little water, covered with a paper towel on a glass plate & microwaved it about 90 seconds.
• After removing from the microwave, let it cool and slice it at a diagonal angle real thin., toss it into a hot skillet with about 1-2 T olive oil & sautée for maybe a minute.
• Add the sliced veggies to the skillet & sautée for another minute.
• Sprinkle the meat & veggies mixture with some black pepper, crushed red pepper, garlic powder, chili powder, cumin, and a splash of that tomato-free hot chili sauce I can't live without (but also can't spell worth a darn)..Sriracha, I think.
• Stir it all together, then add about 1/4 cup of water (or beef broth), cover, & let it simmer real low & slow until the steak is tender.
• Warm flour tortillas in microwave. Spoon the fajita mixture down the center of the tortilla. Add whatever other toppings you like -- salsa, sour cream, shredded cheese, guacamole, etc -- fold, and Muy delicioso! (I'm eating mine with a dollop of sour cream 'cuz I forgot the bowl that had my other toppings, but you can also throw it on top of some shredded lettuce for a great salad if you're cutting back on carbs...)

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.