Beef and Chicken Fajitas

Ingredients

2 One pound beef skirt steaks (tenderized)
2 split chicken breasts (boneless-skinless)
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 yellow onion
1 head of garlic
2 jalapenos (remove the seeds)
1 Tbs seasoned salt
1 Tbs ground pepper
1 Tsp ground cayenne pepper
1/4 cup olive oil
1 bottle of Jardines Fajita Marinade
pico de guillo
sour cream
grated cheese
flour or corn tortillas

Preparation

Wash all vegetables, cut out all seeds and cut into thin slices (longways). Peel garlic and leave in large chunks. Add slices of green/yellow/red bell peppers, jalapeno, onions, chunks of garlic, olive oil, seasoned salt, ground pepper and cayenne pepper into a large ziplock bag and shake. Marinade 2 hours.

Place skirt steaks in ziplock bag and add 1/2 bottle of Jardines Fajita Marinade, shake and let sit for 2 hours. Do the same for the chicken. If you can't find Jardines, marinade the same was as the vegetables with an additional 1/2 tablespoon of garlic powder.

Cooking Instructions

Bring grill to hot temperature (400-500 degrees). Place vegetable basket on the grill and fill with vegetables. Flame will shoot up because of the olive oil. Stir every 2 minutes. Cook skirt steak 3-4 minutes per side. Do the same for the chicken (180 degrees in the center means the chicken is done). Remove the meat, cut against the grain into thin slices and serve. If you like your tortillas crispy, cook for 30 seconds per side on the grill.

Serves 6-8