Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: 2 servings, about 1 1/2 cups filling each
Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get take-out.
RECIPE INGREDIENTS
1 small green bell pepper, cut into 1-inch-wide strips
1 small red bell pepper, cut into 1-inch-wide strips
1 small red onion, cut into 1/2-inch-thick rounds
2 teaspoons canola oil
Chipotle-Marinated pork Tenderloin, grilled (see recipe above), thinly sliced and cut into strips
1/4 cup nonfat sour cream
1/4 cup prepared salsa
4 6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed (see Tip)

Tip: To warm tortillas: Wrap in foil; bake at 300 degrees F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.
Other necessary recipes:
Chipotle-Marinated Pork Tenderloin

Pork Fajitas Recipe at Cooking.com
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DIRECTIONS
Preheat grill to high or heat a large indoor grill pan over high heat. Lightly brush peppers and onion with oil and grill (after the pork is done) until lightly browned and soft, turning once, 3 to 7 minutes. (If grilling on an indoor grill pan, you may need to grill the vegetables in two batches). Let cool on a cutting board.

Chop the onion; toss the vegetables with the pork in a large bowl. Serve the pork and vegetable filling with sour cream, salsa and tortillas for making fajitas.

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RECIPE INGREDIENTS
1 petite shoulder tender (8 ounces)
1/4 cup lime juice
1/4 cup pineapple juice
2 tablespoon cointreau
2 tablespoon tequila
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1 medium jalapeno, seeded
2 tablespoons olive oil
Salt and pepper, to taste
Other necessary recipes:
Charred Corn and Black Bean Salsa

Mexican Skewers with Charred Corn and Black Bean Salsa Recipe at Cooking.com
DIRECTIONS
Cut petite tender into one inch cubes, set aside. In a food processor, combine remaining ingredients processing until smooth.

Add beef cubes to marinade and refrigerate
30 minutes to overnight. Drain marinade; discard. Place marinated beef cubes on a five-inch wooden skewer. Grill to medium doneness.

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RECIPE INGREDIENTS
1/2 pound torn fresh spinach
2 tablespoons water
3/4 cup reduced-fat ricotta cheese
3 tablespoons butter or stick margarine, softened
1 egg
2/3 cup grated Parmesan cheese
1/2 cup water chestnuts, chopped
1/3 cup finely chopped pecans, divided
56 large fresh mushrooms (about 3 1/2 pounds)
Refrigerated butter-flavored spray

Spinach Cheese Mushrooms Recipe at Cooking.com
DIRECTIONS
In a saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop.

In a mixing bowl, beat ricotta and butter until smooth. Beat in egg. Stir in Parmesan cheese, water chestnuts, 3 tablespoons pecans and chopped spinach.

Remove stems from mushrooms (discard or save for another use). Spray inside of mushroom caps with butter-flavored spray. Place caps on a baking sheet coated with nonstick cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans. Bake, uncovered, at 400 degrees F for 15-20 minutes or until lightly browned.

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