Home > Chili Lime Steak Fajitas

Chili Lime Steak Fajitas

Name: Chili Lime Steak Fajitas
Yield: 25 servings
Ingredients: 1.5 kg Shaved Steak, fully cooked 3.3 lbs; 60 ml Lime Juice 1/2 cup; 30 ml Garlic, minced 2 Tbsp; 30 ml Brown Sugar 2 Tbsp; 10 ml Cumin Powder 2 tsp; 10 ml Chili Powder 2 tsp; 30 ml Canola Oil 2 Tbsp; 400 g Green Peppers, sliced 14 oz; 400 g Red Peppers, sliced 14 oz; 250 g Red Onions, thinly sliced 8.8 oz; 400 g Cheddar Cheese, shredded 14 oz; 25 each(64 g) Whole Wheat Tortillas 25 each (2.2oz); 60 ml Cilantro, fresh, chopped 1/4 cup

Featured Maple Leaf Product: Maple Leaf Fully Cooked Shaved Steak (#33548)

Recipe Information

Yield

25 servings

Portion Size

1 each

Ingredients

	Metric	Imperial
Shaved Steak, fully cooked	1.5 kg	3.3 lbs
Lime Juice	60 ml	1/2 cup
Garlic, minced	30 ml	2 Tbsp
Brown Sugar	30 ml	2 Tbsp
Cumin Powder	10 ml	2 tsp
Chili Powder	10 ml	2 tsp
Canola Oil	30 ml	2 Tbsp
Green Peppers, sliced	400 g	14 oz
Red Peppers, sliced	400 g	14 oz
Red Onions, thinly sliced	250 g	8.8 oz
Cheddar Cheese, shredded	400 g	14 oz
Whole Wheat Tortillas	25 each(64 g)	25 each (2.2oz)
Cilantro, fresh, chopped	60 ml	1/4 cup

Method

The day before, thaw the cooked shaved steak in the refrigerator on pan under refrigeration at 40'F/4'C or lower.
In a bowl, prepare the fajita sauce by combining the lime juice, minced garlic, brown sugar, cumin and chili powder. Mix together and set side.
Slice the green and red peppers into thin slices. Slice the red onions into thin slices. In a large pan, heat the canola oil and saute the peppers and onions until golden brown and cooked. Remove and set aside to build the fajitas.
To the same large pan, add the shaved steak and saute until warm, Add the fajita sauce and saute the shaved steak until a temperature of 165'F/74'C is reached.
To build the fajitas, lay out the tortilla wrap and place 60 grams of heated shaved steak on wrap, followed by the sauteed vegetables. Top with 16 g of shredded cheddar cheese on top.
Optional-place assembled fajitas into a parchment lined insert pan and bake in preheated convection oven at 325'F to melt the cheese prior to service. Ensure internal temperature is >140'F/60'C.
Garnish with chopped cilantro. Serve 1 each along with optional sides of 2 oz/60 ml sour cream and 2 oz/60 ml salsa.

Suggested Accompaniments

Serve with spanish rice and green side vegetables (sides not included in the nutritional information)

Nutritional Information

per 1 each

Nutrient	Quantity
Calories	353 kcal
Protein	22.8 g
Carbohydrates	34.4 g
Total Fat	12.2 g
Saturated Fat	5.5 g
Total Sugar	1.7 g
Total Dietary Fiber	4.7 g
Cholesterol	62 mg
Calcium	294 mg
Sodium	815 mg
Vitamin A	50 RE
Vitamin C	1.8 mg
Calories from Fat	31 %