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Mixed Grill Fajitas

Everyone loves these warm tortillas wrapped around the mixed grill, veggies and cheese. The recipe's an original with me, and through trial, I found you cannot make an error!—Karen Haen, Sturgeon Bay, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings


  • 1 each medium green, sweet red and yellow peppers, julienned
  • 2 medium red onions, sliced
  • 3 tablespoons olive oil
  • 1 cup sour cream
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3 Italian sausage links
  • 2 beef cube steaks (4 ounces each)
  • 24 flour tortillas (8 inches), warmed
  • 6 cups shredded cheddar cheese


  • In a large skillet, saute peppers and onions in oil until tender; keep warm. In a small bowl, combine the sour cream, cumin and garlic; chill until serving.
  • Combine the salt, pepper and chili powder; sprinkle over chicken, sausages and steaks. Grill chicken and sausages, covered, over medium heat for 5-8 minutes on each side or until a thermometer inserted in chicken reads 170° and the sausage is no longer pink. Slice and keep warm.
  • Grill steaks, covered, over medium heat for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Slice and keep warm.
  • Divide meats and vegetables among tortillas; sprinkle with cheese. Roll up; serve with sour cream mixture.
Nutrition Facts
2 each: 709 calories, 34g fat (17g saturated fat), 126mg cholesterol, 1111mg sodium, 57g carbohydrate (3g sugars, 1g fiber), 41g protein.

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