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Sweet Pepper Fajitas Print Version
  • 1 1/2 Tbs. Fajita Seasoning
  • 1/2 Tbs. REX Parsley Flakes
  • 1 tsp. REX Louisiana Red Hot Sauce
  • 1/2 tsp. Garlic Puree
  • 1/2 tsp. Minced Onion
  • 1/2 tsp. Whole Oregano
  • 1 Tbs. butter
  • 1 Tbs. oil
  • 3 Anaheim chilies, small, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 3 Portobello mushrooms, thinly sliced or
  • 1 1/2 lb. chicken, beef, or shrimp*
  • 1 dz. tortillas
  • 1/3 cup sour cream
Saute Fajita Seasoning and spices in butter and oil on low heat for 3 minutes. Add remaining ingredients and saute for 5 additional minutes on medium high heat. Warm tortillas. Place mushroom and pepper medley in the center of each tortilla. Roll up tortilla. Top with salsa and sour cream. * Substitution: 1 1/2 ib. of thin strips of boneless chicken breast or flank steak, or 1 1/2 ib. of shrimp. (36/40 count) may be used in place of the mushrooms.

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Rex Louisiana Red Pepper Sauce

Rex Parsley Flakes