Grilled Chicken Tomatillo Fajitas

With tart tomatillos, punchy jalapeño and citrusy lime, these quick and easy chicken tacos make a crowd-pleasing dinner any night of the week.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 6 (makes 12 fajitas)

Ingredients

• 1 1/2 lbs Expresco Grilled Chicken Strips
• 2 tbsp olive oil
• 6 scallions, chopped
• 6 whole tomatillos, chopped
• 3 cloves garlic
• 2 jalapeño peppers, seeded and chopped
• 1/4 cup sodium-reduced chicken broth
• 1/4 cup packed cilantro leaves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp freshly squeezed lime juice
• 12 flour tortillas (7 inches), warmed according to package directions
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup pico de gallo
• 2 avocados, peeled, halved, pitted and diced
• 3/4 cup sour cream

Instructions

1. Into large skillet set over medium-high heat, add oil. Add scallions, tomatillos, garlic and jalapeños. Cook, stirring occasionally, for 6 to 8 minutes or until starting to brown.
2. Transfer tomatillo mixture to blender and add chicken broth, cilantro, cumin, oregano, salt and pepper. Blend until mixture is smooth.
3. Return tomatillo mixture to skillet and bring to a boil. Stir in chicken strips. Reduce heat to medium-low. Cook, stirring occasionally, for 5 to 8 minutes or until chicken is heated through, sauce has thickened and flavors are married. Stir in lime juice.
4. Assemble chicken mixture in warm tortillas. Top with cheese, pico de gallo, avocado and sour cream, dividing evenly.

Tips

• For easier prep, use canned tomatillos instead of fresh.
• Substitute flour tortillas with corn tortillas or lettuce wraps if preferred.
• Serve any leftover chicken mixture and toppings together in a burrito or taco salsa for a satisfying lunch.

Five-Spice BBQ Chicken Rice Bowl

With fragrant Chinese five-spice powder, fresh vegetables and seasonings, this chicken power bowl is a fusion of delicious flavors.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (+ 10 minutes standing time)
Serves: 4

Ingredients

• 1 lb Expresco Grilled Chicken Strips
• 2 tbsp vegetable oil
• 1 onion, diced
• 1 cup basmati rice
• 1 tbsp barbecue seasoning blend
• 2 tsp Chinese five-spice powder, divided
• 1 can (14 oz) black beans, drained and rinsed
• 2 cups reduced-sodium chicken broth
• 2 red bell peppers, quartered
• 2 small zucchini, cut lengthwise into 1/2-inch slices
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2/3 cup smoky barbecue sauce, divided
• 1/3 cup ranch dressing
• 1 cup cooked corn
• 2 tbsp finely chopped cilantro

Instructions

1. Preheat grill to medium-high heat; grease grates well.
2. Meanwhile, into medium saucepan set over medium-high heat, add oil. Add onion and cook, stirring occasionally, for 2 to 3 minutes or until starting to soften and brown. Stir in rice, barbecue seasoning and 1 tsp Chinese five-spice powder. Cook, stirring frequently, for 1 to 2 minutes or until well coated and fragrant.
3. Stir in black beans and broth; bring to a boil. Reduce heat to low. Cover and cook, stirring occasionally, for 15 to 20 minutes or until rice is tender and has absorbed most of the liquid. Remove from heat. Let stand, covered, for 10 minutes.
4. Grill red peppers and zucchini, turning once, for 6 to 10 minutes or until lightly charred and tender. Slice and season with salt and pepper.
5. Meanwhile, into medium skillet set over medium heat, add chicken strips, 1/2 cup barbecue sauce and remaining 1 tsp Chinese five-spice powder; cook, stirring occasionally, for 5 to 8 minutes or until chicken is warmed though.
6. In small bowl, whisk together ranch dressing and remaining barbecue sauce.
7. Divide rice mixture among 4 bowls. Top with chicken mixture, corn and grilled vegetables. Drizzle with ranch barbecue sauce. Garnish with cilantro before serving.

Tips

• Substitute basmati rice with jasmine rice if preferred.
• Alternatively, arrange quartered red peppers and zucchini slices on foiled-lined baking sheet and broil, turning once, for 12 to 16 minutes or until charred and tender.

Grilled & Seasoned

Beef Strips

• Excellent Source of Protein
• Made With Chicken Breast
• 18g of Protein Per Serving
• Fully Cooked, Ready to Eat, Hot or Cold
• Suitable For Home Freezing

Ingredients:

Chicken breast, Water, Olive oil, Dry vinegar, Seas salts, Lemon juice, Dried yeast, Dried citrus pulp, Onion powder, Garlic powder, Natural flavor.

Nutrition Facts

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Heating Instructions

Stove Top:

Preheat an ungreased, non-stick 12-in skillet on MEDIUM-HIGH. Pour 1 lbs of strips into skillet. Cook for 10 minutes and stir occasionally. Reduce heat to LOW and cook for additional 1 minute. Let stand before serving.

Microwave:

Pour 1lb of strips into a microwaveable casserole bowl. Microwave covered on HIGH for 3minutes. Stir contents with rubber spatula. Let stand for 1 minute. Stir and serve.

Recipes

Philly Cheesesteak Sandwiches

With comforting flavours, these classic sandwiches deliver a hearty and satisfying lunch or a quick and easy dinner solution.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4

Ingredients

• 1 pkg (400 g) PRO2GO Steak Spice Beef Strips
• 1/4 cup (60 mL) butter, melted, divided
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 8 oz (250 g) sliced mushrooms
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 4 hoagie rolls (8 inches/20 cm), split
• 2 tbsp (30 mL) butter, softened
• 1/2 cup (125 mL) mayonnaise
• 8 slices provolone cheese
• 2 tbsp (30 mL) finely chopped fresh parsley

Instructions

1. Preheat broiler.
2. In large skillet set over medium-high heat, heat 2 tbsp (30 mL) butter. Cook green pepper, onion, mushrooms, garlic, salt and black pepper, stirring occasionally, for 6 to 8 minutes or until starting to brown and soften. Add beef strips; cook, stirring occasionally, for 5 to 7 minutes or until heated through.
3. Meanwhile, brush rolls with remaining 2 tbsp (30 mL) butter. Arrange on foil-lined baking sheet. Broil for 1 to 2 minutes or until rolls are lightly toasted.
4. Spread bottom half of each roll with 2 tbsp (30 mL) mayonnaise. Top each with beef strip mixture and provolone.
5. Broil sandwiches for 2 to 3 minutes or until cheese is melted.
6. Garnish with parsley.

Tips

• Substitute provolone with Cheddar or American cheese slices if preferred.
• If desired, round out these sandwiches with a side of tangy coleslaw or roasted broccoli.

Philly Cheesesteak Sandwiches

With comforting flavours, these classic sandwiches deliver a hearty and satisfying lunch or a quick and easy dinner solution.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4

Ingredients

• 1 pkg (400 g) PRO2GO Steak Spice Beef Strips
• 1/4 cup (60 mL) butter, melted, divided
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 8 oz (250 g) sliced mushrooms
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 4 hoagie rolls (8 inches/20 cm), split
• 2 tbsp (30 mL) butter, softened
• 1/2 cup (125 mL) mayonnaise
• 8 slices provolone cheese
• 2 tbsp (30 mL) finely chopped fresh parsley

Instructions

1. Preheat broiler.
2. In large skillet set over medium-high heat, heat 2 tbsp (30 mL) butter. Cook green pepper, onion, mushrooms, garlic, salt and black pepper, stirring occasionally, for 6 to 8 minutes or until starting to brown and soften. Add beef strips; cook, stirring occasionally, for 5 to 7 minutes or until heated through.
3. Meanwhile, brush rolls with remaining 2 tbsp (30 mL) butter. Arrange on foil-lined baking sheet. Broil for 1 to 2 minutes or until rolls are lightly toasted.
4. Spread bottom half of each roll with 2 tbsp (30 mL) mayonnaise. Top each with beef strip mixture and provolone.
5. Broil sandwiches for 2 to 3 minutes or until cheese is melted.
6. Garnish with parsley.

Tips

• Substitute provolone with Cheddar or American cheese slices if preferred.
• If desired, round out these sandwiches with a side of tangy coleslaw or roasted broccoli.

Steak Tacos with Corn Salsa and Avocado Crema

With kicky grilled corn salsa and citrusy avocado crema, these loaded steak tacos are perfect for weeknight dinners.

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Serves: 4 (makes 8 tacos)

Ingredients

Corn Salsa:

• 2 ears corn, husks and silks removed
• 1/2 cup (125 mL) diced red bell pepper
• 1/3 cup (75 mL) diced red onion
• 1 jalapeño pepper, seeded and diced
• 1/4 cup (60 mL) finely chopped fresh cilantro
• 2 tbsp (30 mL) lime juice
• 1/2 tsp (2 mL) salt

Avocado Crema:

• 1 avocado, peeled, halved, pitted and chopped
• 1/2 cup (125 mL) sour cream
• 2 tbsp (30 mL) fresh cilantro leaves
• 1 tbsp (15 mL) lime juice
• 1/2 tsp (2 mL) salt

Tacos:

• 1 pkg (400 g) PRO2GO Steak Spice Beef Strips
• 8 corn tortillas (5 inches/12.5 cm), warmed according to package directions
• 1/4 cup (60 mL) loosely packed fresh cilantro leaves
• Lime wedges, for serving

Instructions

1. Corn Salsa: Preheat grill to medium-high; grease grate well.
2. Grill corn, turning occasionally, for 10 to 12 minutes or until lightly charred and tender. Let cool slightly. Slice kernels from cobs and transfer to medium bowl. Add red pepper, onion, jalapeño, cilantro, lime juice and salt; stir to combine.
3. Avocado Crema: In blender, blend avocado, sour cream, cilantro, lime juice and salt until smooth.
4. Tacos: Heat beef strips according to package directions.
5. Divide prepared beef evenly among warm tortillas and top each with 2 tbsp (30 mL) corn salsa, 1 tbsp (15 mL) avocado crema and cilantro. Serve with lime wedges and remaining salsa and crema.

Tips

• If desired, for the corn salsa, substitute fresh corn with 1 cup (250 mL) frozen corn. Broil corn kernels in single layer on foil-lined baking sheet for 3 to 5 minutes or until heated through and charred in spots.

Steak Tacos with Corn Salsa and Avocado Crema

With kicky grilled corn salsa and citrusy avocado crema, these loaded steak tacos are perfect for weeknight dinners.

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Serves: 4 (makes 8 tacos)

Ingredients

Corn Salsa:

• 2 ears corn, husks and silks removed
• 1/2 cup (125 mL) diced red bell pepper
• 1/3 cup (75 mL) diced red onion
• 1 jalapeño pepper, seeded and diced
• 1/4 cup (60 mL) finely chopped fresh cilantro
• 2 tbsp (30 mL) lime juice
• 1/2 tsp (2 mL) salt

Avocado Crema:

• 1 avocado, peeled, halved, pitted and chopped
• 1/2 cup (125 mL) sour cream
• 2 tbsp (30 mL) fresh cilantro leaves
• 1 tbsp (15 mL) lime juice
• 1/2 tsp (2 mL) salt

Tacos:

• 1 pkg (400 g) PRO2GO Steak Spice Beef Strips
• 8 corn tortillas (5 inches/12.5 cm), warmed according to package directions
• 1/4 cup (60 mL) loosely packed fresh cilantro leaves
• Lime wedges, for serving

Instructions

1. Corn Salsa: Preheat grill to medium-high; grease grate well.
2. Grill corn, turning occasionally, for 10 to 12 minutes or until lightly charred and tender. Let cool slightly. Slice kernels from cobs and transfer to medium bowl. Add red pepper, onion, jalapeño, cilantro, lime juice and salt; stir to combine.
3. Avocado Crema: In blender, blend avocado, sour cream, cilantro, lime juice and salt until smooth.
4. Tacos: Heat beef strips according to package directions.
5. Divide prepared beef evenly among warm tortillas and top each with 2 tbsp (30 mL) corn salsa, 1 tbsp (15 mL) avocado crema and cilantro. Serve with lime wedges and remaining salsa and crema.

Tips

• If desired, for the corn salsa, substitute fresh corn with 1 cup (250 mL) frozen corn. Broil corn kernels in single layer on foil-lined baking sheet for 3 to 5 minutes or until heated through and charred in spots.