• each medium green, sweet red and yellow pepper, julienned
  • 2 medium red onions, sliced
  • 3 tablespoons olive oil
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • Johnsonville® Mild Italian Sausage links
  • 2 beef cubed steaks (4 ounces each)
  • 24 flour tortillas (8 inches), warmed
  • 6 cups (24 ounces) shredded cheddar cheese


  • In a large skillet, saute peppers and onions in oil until tender; keep warm. In a small bowl, combine the sour cream, cumin and garlic; cover and refrigerate until serving.
  • Combine the salt, pepper and chili powder; sprinkle over chicken, sausages and steaks. Grill chicken and sausages, covered, over medium heat for 5-8 minutes on each side or until a meat thermometer inserted in the chicken reads 170°& and the sausage is no longer pink. Slice and keep warm.
  • Grill steaks, covered, over medium heat for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Slice and keep warm.
  • Divide meats and vegetables among tortillas; sprinkle with cheese. Roll up; serve with sour cream mixture. Yield: 12 servings.
  • source;http://www.tasteofhome.com/Recipes/Mixed-Grill-Fajitas