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Sizzling Onion Fajitas




Hot Pepper-Onion Relish


* Boned chicken breasts may be used in place of beef.


  1. Fajitas: Place steak in shallow dish and cover with marinade. Refrigerate 4 to 6 hours, turning occasionally.
  2. Peel onions and slice thin to measure 5 to 6 cups onion rings.
  3. Cut green peppers into julienne strips. Sauté in butter or margarine until tender. Season with lemon-pepper seasoning. Keep hot while cooking meat.
  4. Remove steak from marinade, reserving marinade. Place on grill over hot coals or flame or on rack of broiler pan. Cook steak to desired doneness, turning once. Or sear meat in cast iron skillet to desired doneness. Cut into 1/2-inch strips and heap with onion and pepper on sizzling hot platters or in individual iron skillets.
  5. To serve, fill heated tortillas with sizzling meat and vegetables and top with guacamole and hot pepper onion relish.
  6. Serve with refried beans.
  7. Marinade: Combine ingredients and blend well.
  8. Hot Pepper-Onion Relish: Combine all ingredients together.
  9. Guacamole: Peel and mash avocados. Mix with tomato, onion and a dash of garlic powder. Season to taste with salt and hot pepper sauce. Cover and chill.

Other Southwestern fajita recipes you may like...

Grilled Chicken Fajitas
Margarita Fajitas
Vegetarian Fajitas
Verde Valley Fajitas


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