TEXAS ROADHOUSE ROCKIN' FAJITAS

TEXAS ROADHOUSE ROCKIN’ FAJITAS

Your choice of meat - 4 boneless, skinless chicken breasts, or 4 sirloin steaks, or a combination of both.

Marinade

1 bottle Italian dressing
1 C. olive oil
1 T. minced garlic
2-3 rosemary and basil sprigs
2 limes, quartered
2 lemons, quartered
1 orange, quartered

Pico de Gallo

2-3 whole tomatoes, diced
1/2 large yellow onion, chopped
Jalapeno, seeded and chopped
1/4 C. chopped fresh cilantro

Vegetables

3 T. olive oil
Red, green, yellow and orange bell peppers, cut into thin strips
1 onion, cut into thin strips
Pinch of fresh garlic

Marinade:

Add meat, using separate containers if combining chicken and steak. Marinate overnight or for at least several hours.

Pico De Gallo:

Best, if prepared several hours before adding to Fajitas. Mix Pico de Gallo ingredients, then squeeze a lime over mixture. Add a pinch of garlic salt and granulated garlic and stir.

After meat has marinated for several hours, remove and
grill until medium-well (the meat will finish cooking when
added to the vegetables).

Vegetables:

Heat olive oil In a separate pan, cook vegetables and fresh garlic until just tender. Add meat and toss until meat and vegetables are done.

Add this mixture to a warmed tortilla, top with Pico de Gallo
and sour cream or cheese, if desired.

B-man :wink:

[QUOTE=;][/QUOTE]
hey there , any chance that you would have tex roadhouse italian dressing formula?