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Pepper and Onion Fajitas

Mexican Dinner ready in just 25 minutes! Lime juice, cumin, onion and bell pepper wrap up a bundle of great flavors in these no-fuss fajitas.

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  • prep time 25 min
  • total time 25 min
  • ingredients 14
  • servings 4
 

Ingredients

1/2
cup water
2
tablespoons lime juice
2
teaspoons all purpose or unbleached flour
1 1/2
teaspoons cumin
1 1/2
teaspoons chili powder
3/4
teaspoon salt
1
tablespoon oil
2
poblano or Anaheim chiles, seeded, cut into 1/2-inch strips
1
medium red bell pepper, cut into 1/2-inch strips
1
medium yellow bell pepper, cut into 1/2-inch strips
1
medium red onion, cut into 1/4-inch slices, separated into rings
1
garlic clove, minced
8
(7 or 8-inch) flour tortillas, heated
2
oz. (1/2 cup) shredded hot pepper Monterey Jack cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine water, lime juice, flour, cumin, chili powder and salt; mix until well blended. Set aside.
  • 2 Heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add chiles, bell peppers, onion and garlic; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Add flour mixture; cook and stir 1 to 2 minutes or until sauce is bubbly and slightly thickened.
  • 3 Place about 1/2 cup vegetable mixture in center of each warm tortilla. Top each with cheese. Roll up each tortilla.
  • 1 In small bowl, combine water, lime juice, flour, cumin, chili powder and salt; mix until well blended. Set aside.
  • 2 Heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add chiles, bell peppers, onion and garlic; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Add flour mixture; cook and stir 1 to 2 minutes or until sauce is bubbly and slightly thickened.
  • 3 Place about 1/2 cup vegetable mixture in center of each warm tortilla. Top each with cheese. Roll up each tortilla.

EXPERT TIPS

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Expert Tips

Poblano chiles almost-black, triangular-shaped chiles with a rich, not-too-hot flavor. They are used for chiles rellenos, which are fried, battered, cheese-stuffed chiles.

Longer and narrower than poblano chiles, Anaheim chiles are bright green and slightly zesty. Ripe Anaheim chiles are red, and are ground for red chile powder. Ristras, the decorative handstrung ropes of chiles, are often made of these beautiful red Anaheim chiles.

Serve these vegetable fajitas with traditional garnishes such as chopped tomatoes, shredded lettuce, guacamole, chopped cilantro, sour cream or salsa. Pass the bowls of garnishes or simply add them to the vegetable mixture before rolling the fajitas.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
),
Cholesterol
15mg
15%;
Sodium
840mg
840%;
Total Carbohydrate
48g
48%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
110%;
Calcium
20%;
Iron
20%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.