Bypassing the meat counter saves you money and adds new life to a Tex-Mex classic. Best of all, your family won't miss the steak. Spicy poblano chiles add meaty texture and cut the richness of the cheese.
This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful it will be. You can substitute 1 1/2 pounds of boneless, skinless chicken breast for the beef, if you wish.
Mojo de ajo is Spanish for "garlic sauce." In addition to flavoring the fajitas, the mojo can be made separately from this recipe and put to use in other dishes: Toss a few spoonfuls with grilled shrimp or drizzle it over baked snapper.
For a fast, low-calorie dinner, try this Tex-Mex classic. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor. Other lean cuts of beef, like eye of round or top sirloin, will also work in this recipe.