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This recipe for CHILI'S FAJITAS FOR TWO, by , is from Leonard's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Leonard Suess


Pico de gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped, fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 clove garlic, pressed
1 tablespoon apple cider vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Pinch onion powder

2 boneless, skinless chicken breast halves or 1 pound top sirloin (or a combination)
1 Spanish onion, sliced
1 tablespoon vegetable oil
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon lime juice
Pinch ground black pepper
Pinch salt

On the side
1/2 cup pico de gallo
1/2 cup grated Cheddar cheese
1/2 cup guacamole
1/2 cup sour cream
1 cup shredded lettuce
6 to 8 6-inch flour tortillas

1. Combine all the ingredients for your pico de gallo in a small bowl. Cover and chill.

2. Combine all of the ingredients for the marinade in a small bowl. Soak your choice of meat in the marinade for at least 2 hours. If you are just using the sirloin, let it marinate overnight, if possible.

3. When the meat has marinated, preheat your barbecue or stovetop grill to high.

4. Preheat a skillet over medium/high heat. Saute the onion slices in the oil for 5 minutes. Combine the soy sauce, water and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are
translucent and dark on the edges (4 to 5 minutes). Salt to taste.

5. While the onions are sauteing, grill the meat for 4 to 5 minutes per side or until done.

6. While the meat and onions are cooking, heat up another skillet (cast iron if you have one) over high heat. This will be your sizzling serving pan.

7. When the meat is done, remove it from the grill and slice it into thin strips.

8. Remove the extra pan from the heat and dump the onions and any liquid into it. If you've made it hot enough the onions should sizzle. Add the meat to the pan and serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour
cream arranged on a bed of lettuce on a separate plate. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. Serve with salsa, if desired. Assemble the fajitas by putting the meat into a tortilla along with your choice of condiments. Roll up the tortilla and dig in.

Number Of Servings:
Number Of Servings:
2 servings
Personal Notes:
Personal Notes:
Tidbits: At Chili's, bell peppers are optional with this dish. If you like peppers, combine a small slice of green or red bell pepper with the onion, and saute the vegetables together. Follow the rest of the steps as described.




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