Tuesday, September 28, 2010

Onions, Tomatoes and Tortillas, OH MY!

When I saw them drop 4 onions into my basket on Saturday I thought to myself, "What is our little family of 2 ever going to do with 4 onions this week?"  Then I remembered those last two bags of delicious flour tortillas we got from Bountiful Baskets a couple of weeks ago hanging out in our freezer just begging to be eaten.  So last night I whipped out a favorite fajita recipe of my husband and I's and started choppin' away at  all those onions.

We had some of our dearest friends over for dinner last night and these fajitas were an absolute hit with everyone.  And let me reassure you, this isn't the first time I've served these fajitas to friends who ended up begging for the recipe!

To make it a complete meal, we served a delicious salad, using up some of that lettuce we get every week and the tomatoes and cucumbers we got last week.

Yum!  Yum!  Give these fajitas a try.  I dare you to eat just one . . .

Mission Steak and Cheese Fajitas
Cooking Time: 20 minutes
Servings: 4

8 medium soft taco flour tortillas
1-2 pounds beef tenderloin trimmed
2 tablespoons balsamic vinegar
2-3 tablespoons lemon juice (fresh squeezed)
1 tablespoon fresh chopped cilantro
3 tablespoons fresh chopped garlic
2 tablespoons olive oil
Salt to taste
Pepper to taste
3 medium onions sliced
2 medium green bell peppers sliced
2 medium red bell peppers sliced
1 cup sharp cheddar cheese grated
Non-stick cooking spray

1.  Marinate beef tenderloin in balsamic vinegar, lemon juice, cilantro, 2 Tbsp. chopped garlic, 1 Tbsp. olive oil, and salt and pepper to taste.  Cover and refrigerate for at least 1 hour (I marinate atleast 2 1/2 hours!)
2.  Grill beef to desired doneness and then cut into strips.
3. Saute sliced onions with 1 Tbsp. olive oil and 1 Tbsp. chopped garlic on medium-high heat.  Cook 15 minutes until caramelized and set aside.  Saute bell pepper in same pan on medium-high heat for 5-10 minutes and set aside.
4. Spray non-stick cooking spray on skillet.  heat tortillas in a hot skillet for 15 seconds on each side.  Keep warm.
5.  On each warm tortilla, place a layer of cheese and then the caramelized onions.  Next, place an equal amount of tenderloin strips on each tortilla.  Place sliced bell peppers on top and ENJOY!

*You can also garnish these with a variety of other vegetables.  We always put tomatoes, avocado, and cilantro on ours.  These tastes together are to die for!

Recipe Source:  Adapted slightly from a recipe that was printed on the bottom of a coupon I printed for Mission Flour Tortillas.

1 comment:

Glenda said...

I was just thinking that I wish we would get onions in our baskets. I would chop them up and put them in the freezer to use for later recipes.