Beef-and-Chicken Fajitas with Peppers and Onions

Ingredients

• 8 servings cilantro leaves fresh
• 1 pound flank steak 
• 16 6-inch flour tortilla fat-free ()
• 0.5 cup cilantro leaves fresh chopped
• 2  garlic clove minced
• 2  bell pepper green cut into 12 wedges
• 1.5 teaspoons ground cumin 
• 0.5 teaspoon pepper black
• 2.5 tablespoons juice of lime fresh
• 1 teaspoon lime zest grated
• 0.3 cup cream sour low-fat
• 14.3 ounce beef broth canned
• 0.3 cup olive oil 
• 0.5 teaspoon oregano dried
• 2  bell pepper red cut into 12 wedges
• 1 cup salsa 
• 1 teaspoon salt 
• 1 pound chicken breast 
• 1 large onion sweet cut into 16 wedges
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• sauce pan
• grill
• aluminum foil
• ziploc bags

Directions

1. To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
2. To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak.
3. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
4. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
5. Prepare grill.
6. Remove steak and chicken from bag; discard marinade.
7. Remove vegetables from bag; reserve marinade.
8. Place reserved marinade in a small saucepan; set aside.
9. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
10. Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil.
11. Cut steak and chicken diagonally across the grain into thin slices.
12. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
13. Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling.
14. Garnish with cilantro sprigs, if desired.
15. Serve immediately.