Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get take-out.
- 1 small green bell pepper, cut into 1-inch-wide strips
- 1 small red bell pepper, cut into 1-inch-wide strips
- 1 small red onion, cut into 1/2-inch-thick rounds
- 2 teaspoons canola oil
- Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced and cut into strips
- 1/4 cup nonfat sour cream
- 1/4 cup prepared salsa
- Four 6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed (see Tip)
- Tip: To warm tortillas: Wrap in foil; bake at 300 degrees F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on high for 30-45 seconds.
Companion recipe: Chipotle-Marinated Pork Tenderloin
Preheat the grill to high or heat a large indoor grill pan over high heat. Lightly brush the peppers and onion with oil and grill (after the pork is done) until lightly browned and soft, turning once, 3-7 minutes. (If grilling on an indoor grill pan, you may need to grill the vegetables in two batches). Let cool on a cutting board.
Chop the onion; toss the vegetables with the pork in a large bowl. Serve the pork and vegetable filling with sour cream, salsa and tortillas for making fajitas.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
382 calories; 12g total fat; 2g total saturated fat; 63mg cholesterol; 493mg sodium; 36g carbohydrates; 4g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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