This is the second of two copycat Chili's fajitas recipes I have. I, personally, am not a cooked sweet pepper fan, so I prefer the older one that does not include any peppers. But, for the current version Chili's serves, with the peppers, this is good.

Chili’s Fajitas

1/4 cup lime juice
2 TBS olive oil
4 cloves garlic, crushed
2 tsp soy sauce
1 tsp salt
1/2 tsp liquid Barbecue Smoke®
1/2 tsp cayenne pepper
1/4 tsp black pepper
1 lb top sirloin steak OR 1 lb boned and skinned chicken breasts
2 TBS water
1 tsp soy sauce
1/2 tsp lime juice
1 dash salt
1 dash black pepper
1 TBS olive oil
1 large Spanish onion, sliced thin
1/2 green pepper, sliced thin
1/2 red pepper, seeded, sliced thin
1/2 yellow pepper, seeded, sliced thin

Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the sirloin OR the chicken in a Tupperware® container, cover, and refrigerate at least 2 hours or overnight.

Discard leftover marinade.

Grill meat over medium flame 4-5 minutes on each side.

Cut meat into thin strips. Set aside and keep warm.

Combine the 2 TBS. water, soy sauce, lime juice, salt, and pepper. Set aside.

Cook onion and peppers in oil until brown. Remove from heat.

Pour reserved mixture over onions and peppers.
Combine meat, onions, and peppers.

Note: Serve on flour tortillas with cheese, guacamole, sour cream, tomatoes or pico de gallo, and lettuce.

Pam