Steak Fajitas with Tomato-Corn Relish

 

1

cup thick and chunky cilantro salsa

2

cloves garlic, finely chopped

1 1/2

teaspoons chipotle chili pepper powder

1/2

teaspoon salt

1/2

teaspoon ground cumin

1 1/4

to 1 1/2 lb beef flank steak, trimmed of fat

1

sweet onion, cut into 3/4-inch wedges

1

medium red bell pepper, cut into 3/4-inch strips

1

medium yellow bell pepper, cut into 3/4-inch strips

12

low-fat flour tortillas (8 inch)

Fat-free sour cream, if desired

1

can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained

1

large tomato, chopped (about 1 cup)

3

tablespoons finely chopped cilantro

1

tablespoon lime juice

1/8

teaspoon salt

Freshly ground black pepper, if desired

• 1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix salsa, garlic, chili pepper powder, salt and cumin.
• 2 Cut beef into 3x1/2x1/2-inch strips; stir into mixture in cooker.
• 3 Cover; cook on Low heat setting 6 to 7 hours.
• 4 Add onion and bell peppers to beef in cooker. Increase heat setting to High. Cover; cook 30 to 45 minutes longer or until vegetables are crisp-tender. Meanwhile, in medium bowl, mix relish ingredients; set aside.
• 5 To serve, wrap tortillas in damp microwavable paper towels; heat in microwave on High 1 minute to 1 minute 30 seconds or until warm. Spoon about 1/2 cup beef mixture down center of each warm tortilla; top with relish and sour cream. Fold 2 sides of tortilla over filling toward center.