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Leftover Shredded Beef (Or Chicken or Shrimp) Fajitas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)156.5915
Energy (kCal)3871.0998
Carbohydrates (g)559.7072
Total fats (g)108.945
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours. | 2. Grill or pan fry until heated through or cooked thoroughly. | 3. Serve with tortillas, guacamole, sour cream, and salsa. | 4. Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla. | 5. Tortillas: | 6. Mix all ingredients. | 7. Form into golf ball size balls. Roll out flat into a circle. | 8. Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 1 sliced 780.1798 0.0 94.5741 41.9573
    teriyaki sauce 1 bottle - - - -
    onion 1 sliced 64.0 14.944 1.76 0.16
    green pepper 1 sliced 29.8 6.9136 1.2814 0.2533
    lettuce shredded - - - -
    cheddar cheese 2 cups shredded - - - -
    flour tortilla - - - -
    - - - -
    cream sour - - - -
    salsa - - - -
    flour 4 cups 2313.12 506.4216 37.604 8.9744
    salt 2 teaspoons - - - -
    butter 1/2 cup softened 684.0 31.428 21.372 57.6
    water 1 1/2 cups 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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