Quick Fix Barbecued Fajitas Food

BARBEQUE PORK FAJITAS

Steps:

• Combine pork strips, cumin, and garlic pepper blend in a large resealable plastic bag. Shake until pork is coated.
• Heat vegetable oil in a large skillet over medium heat. Add pork; cook and stir until browned, 4 to 5 minutes. Add onion, red bell pepper, and green bell pepper; cook until fragrant, about 2 minutes. Stir in barbeque sauce; simmer until flavors combine, about 2 minutes.
• Serve pork mixture over flour tortillas.

BARBECUED SEAFOOD FAJITAS

Steps:

• Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice.
• Thread the scallops, green pepper and remaining onion onto 4 more skewers.
• Place on a large shallow platter.
• Combine the lime zest, lime juice, oil, honey, garlic, pepper and salt.
• Pour over the skewers and marinate, turning occasionally, for 15 to 20 minutes.
• Coat the grill rack with vegetable cooking spray.
• Place the kebobs on grill rack 4 to 6 inches above medium-hot coals.
• Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side.
• Wrap the tortillas in aluminum foil and heat them on the grill.
• To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla.
• Add salsa to taste.
• Roll up tortilla to enclose the filling.
• Serve with refried beans and/or Mexican rice.

QUICK FIX BARBECUED FAJITAS

Steps:

• Preheat grill to medium-high heat. Toss chicken and vegetables with barbecue sauce. Let stand 5 min. to marinate. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.
• Grill chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
• Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.

QUICK FIX BARBECUED CHICKEN FAJITAS

Steps:

• Preheat grill to medium-high heat. Toss chicken and vegetables with bbq sauce. Let stand 5 minutes to marinate.
• Poke holes evenly in bottom of 13x9 inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; close grill lid.
• Grill chicken and vegetables in pan 20 minutes or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
• Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.