Cilantro and serrano chiles add flavor and heat to this delicious Pork Fajita Summer Skillet, served on warm tortillas with veggies, rice and cheese.
What You Need
Original recipe yields 4 servings
1 lb. boneless pork chop s, cut into thin strips
1/4 cup A.1. Original Sauce
Juice from 2 lime s, divided
1 each red, green and yellow bell pepper, cut into strips
1 large onion, cut into 1/2-inch-thick slices
1/2 serrano chile, seeded, cut into thin strips
1/2 cup chopped fresh cilantro
8 tortilla s (6 inch)
2 cups hot cooked long-grain white rice
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
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Let's Make It
Toss meat with A.1. and half the lime juice. Refrigerate 30 min. to marinate.
Cook bell peppers, onions and chiles in nonstick skillet on medium-high heat 6 to 8 min. or until crisp-tender. Spoon into medium bowl. Add cilantro and remaining lime juice; mix lightly. Cover to keep warm.
Add meat to same skillet; cook 4 to 5 min. or until done. Meanwhile, heat tortillas.
Spoon meat mixture onto tortillas; top with vegetables, rice and cheese.
Cut the meat and vegetables into similar-size pieces so that they cook evenly.
Substitute KRAFT Zesty Italian Dressing for the A.1.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 66g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.