Categories: Beef, Tex-mex 
      Yield: 4 servings 
  
      8    Tortillas 
      2 tb Vegetable oil 
      1    Garlic clove, minced 
      1 md Onion, thinly sliced 
      1 md Green or red pepper,slivered 
      1 lb Beef steak, in thin strips 
      1 tb Chili powder 
      1 tb Lime juice 
      1 tb Pickled jalapeno peppers 
    1/2 ts Cumin 
  
  Ingredient notes:- Beef steak should be sirloin, flank, or round. Pickled 
  jalapeno peppers should be chopped and may be omitted if not desired. 
  Toppings for fajitas are a personal choice. Suggestions: Salsa, chopped 
  tomatoes, shredded Cheddar cheese, guacamole, sour cream, shredded 
  lettuce. 
  Variations: for chicken fajitas, omit beef and use 1 lb skinless, boneless 
  chicken breasts, cut into thin strips. Saut‚ for 3 to 5 minutes or until 
  no longer pink. 
  Directions: Wrap stacked tortillas in foil. Bake at 350F(180C) for 5 
  minutes 
  or until warm. In large skillet, heat 1 TB oil over medium-high heat. Cook 
  and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender. 
  Remove from pan. 
  Add remaining oil to skillet. Brown beef, about 2 minutes. Stir in chili 
  powder, lime juice, jalapeno peppers and cumin. 
  Return vegetables to skillet and heat through. Spoon meat mixture onto 
  centre of each tortilla, top with desired toppings. Fold up bottom edge, 
  then roll up.