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Marinated Chicken and Steak Fajitas with Green Chile

Kris Snyder


  • 1 lb (.5 kg). New York strip steak
  • 1 lb (.5 kg). boneless chicken breast
  • 1 whole fresh green chile (can be found in local grocery store)
  • 2 can green chiles
  • 1 green bell pepper
  • 1 red pepper
  • 1 yellow pepper
  • 1 large onion
  • 2 tbsp (30 ml). Worcestershire sauce
  • 1 tbsp (15 ml). balsamic vineger
  • 2 tbsp (30 ml). olive oil
  • 1/4 bottle Alana's Irish Steak Sauce (any other specialty steak sauce, no A-1)
  • 1 package large flour tortillas
  • shredded cheese
  • sour cream
  • Marinade:
  • Pour liquid from green chile can into large bowl.
  • Chop green chiles.
  • Put chopped chiles into bowl.
  • Add Worcestershire sauce, olive oil, balsamic vineger, and steak sauce in bowl; whisk together.
  • Add washed chicken and refrigerate overnight.
  • Repeat with same ingrediants for steak.
  • Fajitas:
  • Cut green, yellow, red, and green chile pepper into long strips.
  • Chop onion.
  • Cut chicken and steak into strips and place back in marinade.
  • Heat two large frying pans each with 1 tbsp (15 ml). of olive oil.
  • Add all peppers and onions to pans and cook until peppers are slightly soft and onions are translucent(about 5 minutes).
  • After that add chicken and marinade to one pan and steak and marinade to the other.
  • Cook until chicken is done and steak is tender.
  • Heat tortillas in microwave.
  • Serve with side of shedded cheese and sour cream.
Great for Parties!

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