Pork Fajita Summer Skillet

Cilantro and serrano chiles add flavor and heat to this delicious Pork Fajita Summer Skillet, served on warm tortillas with veggies, rice and cheese.

Rated 4.2 from 6 votes

Prep Time

30M

Total Time

Servings

4 servings

What You Need

1 lb. boneless pork chop s, cut into thin strips

1/4 cup A.1. Original Sauce

Juice from 2 lime s, divided

1 <u>each</u> red, green and yellow bell pepper , cut into strips

1 large onion , cut into 1/2-inch-thick slices

1/2 serrano chile , seeded, cut into thin strips

1/2 cup chopped fresh cilantro

8 tortilla s (6 inch)

2 cups hot cooked long-grain white rice

1 cup KRAFT Shredded Colby & Monterey Jack Cheeses

Instructions

1. Toss meat with A.1. and half the lime juice. Refrigerate 30 min. to marinate.

2. Cook bell peppers, onions and chiles in nonstick skillet on medium-high heat 6 to 8 min. or until crisp-tender. Spoon into medium bowl. Add cilantro and remaining lime juice; mix lightly. Cover to keep warm.

3. Add meat to same skillet; cook 4 to 5 min. or until done. Meanwhile, heat tortillas.

4. Spoon meat mixture onto tortillas; top with vegetables, rice and cheese.

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