Poblano & Skirt Steak Fajitas
This variation on fajitas pairs fresh poblanos with steak and scallions. Skirt steak has fabulous flavor but tends to be chewy, so slice it thinly across the grain.
Note: Poblano peppers can be fiery or relatively mild; there's no way to tell until you taste them.
Ancho chile peppers, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile pepper can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder plus a pinch of cayenne.
Tips: To heat tortillas: Wrap in foil and bake at 300°F until steaming, about 10 minutes or wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray before placing it on the grill.
2 starch, 1 vegetable, 2 1/2 lean meat, 2 fat | 2 Carbohydrate Servings