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Family favourite fajitas with a sizzling blend of roasted chili pepper and lime
Tips: Make Steak Fajitas: Prepare as directed, using 1 lb (500 g) boneless beef sirloin steak or flank steak, cut into thin strips, in place of chicken. Make Santa Fe Chicken Quesadillas: Spread prepared chicken and vegetable mixture evenly on 4 flour tortillas (8-in/22 cm) on 2 baking sheets. Sprinkle each with ½ cup (125 mL) shredded Monterey Jack cheese then top with a second tortilla. Bake in preheated 400°F (200°C) oven 5 to 10 minutes or until cheese is melted and tortillas are lightly browned. Serve with toppings such as sour cream and salsa.
WATER, SPICES AND HERBS (INCLUDING ROASTED CHILI PEPPER), SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), ROASTED AND DEHYDRATED GARLIC, MODIFIED CORN STARCH, SALT, SUGAR, NATURAL FLAVOUR, LIME JUICE, CITRIC ACID, LACTIC ACID.
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