Chili's Fajitas

 My husband and I have lived in a few states where good Mexican food is hard to find.  So, we usually end up eating at Chili's for chips and salsa and fajitas.  Although, we are now quite fond of Chipotle.  But that's beside the point.  I've had this recipe in my file for years and finally decided to pull it out and make us a fajita dinner.  It says it's the recipe Chili's uses for their fajitas.  Whether that's true or not, I'll never know.  What I do know, is that these fajitas were fabulous!  We absolutely loved them and could.not.stop.eating.them.  Husband said they are the best he's ever had.  That's big time.

Chili's Fajitas

2 lbs. flank steak, skirt steak or sirloin steak or chicken
1 red bell pepper
2 green bell peppers
1 onion

Marinade:

1 cup reduced sodium soy sauce
1 cup water
3 1/2 Tbs. honey
4 tsp. worcestershire sauce
1 tsp. minced garlic
1 tsp. ground ginger


Combine all ingredients for marinade in a bowl.  Put meat in ziploc bag and pour half of marinade over meat to cover.  Seal and let sit in refrigerator for at least 2 hours.  Can do overnight as well.  Slice onions and peppers and cook over medium heat in a saucepan until tender.  Pour a few tablespoons of marinade over onions and peppers to flavor.  Cook meat on stove in a skillet or grill pan until done.  Place meat and vegetables in tortillas and top with sour cream, cheese and guacamole.