• 2 Ratings

Make the filling for these mini chicken or beef fajita appetizers in the slow cooker, then assemble at party time.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat; add stir-fry strips. Cook and stir until brown. Drain off fat.

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  • In a 1-1/2-quart slow cooker stir together the water, mustard, and fajita seasoning. Add stir-fry strips, stirring to coat.

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  • Cover and cook on low-heat setting for 6 to 7 hours. Using a slotted spoon, transfer meat to a cutting board. Discard cooking liquid. Using two forks, pull meat apart into shreds.

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  • Divide meat mixture evenly among the warmed tortillas. Top with sweet pepper strips and, if desired, cilantro and/or green onion. Roll up tortillas. Using a serrated knife, cut filled tortillas crosswise into bite-size pieces. If desired, skewer with decorative toothpicks.

*Tip:

To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.

Increase the Recipe:

Double all ingredients. Place in a 3-1/2- or 4-quart slow cooker. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Continue as directed.

Nutrition Facts

60 calories; 2 g total fat; 0 g saturated fat; 12 mg cholesterol; 311 mg sodium. 6 g carbohydrates; 0 g fiber; 5 g protein; 146 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0