Sweet & Spicy Steak or Chicken Fajitas
Serves 4

2 lbs Round or flank steak or 4 to 6 boneless, skinless chicken breasts
1 bottle Big Acres® Hot & Spicy Barbecue Sauce
?cup light beer
1 jalapeno pepper, chopped (optional)
Olive oil
Salt and pepper to taste
1 medium white onion
1 green bell peppers
2 red bell peppers
1 dozen small tortillas

Guacamole:
2 avocados
1 tsp lemon juice
salt and pepper to taste

1 jar of your favorite salsa
8 oz light or regular sour cream

To prepare meat:
In a medium bowl, mix sauce and beer. Place steak or chicken in a shallow glass dish. Pour 3/4 of marinade over meat and marinate in refrigerator for 4 hours or overnight, turning in marinade occasionally. Add 2 tablespoons of olive oil to the reserved marinade and save it in the refrigerator to baste the steak or chicken during grilling. Before grilling, drain meat and pat dry with paper towels and discard used marinade. Sear meat on a high grill for 2 minutes each side, then, grill covered over medium heat for 8 to 10 minutes.

Baste occasionally with the reserved marinade.

Turn steak or chicken and grill to desired doneness. Cut into long, thin slices and place on a warmed platter.

To prepare meal:
Chop onion and peppers into long slices and mix in bowl with a little olive or vegetable oil and salt and pepper. Grill in basket until soft. Wrap tortillas in heavy-duty foil and place on edge of grill for approximately 3 to 5 minutes or until heated thoroughly.

Peel skin and remove the avocado pits, mash avocados, mix in lemon juice immediately, add salt and pepper to taste, and place in small serving bowl.

Using warm tortillas, add meat, avocado, vegetables, salsa and sour cream and EAT!

Variation:
Substitute Big Acres Rich & Mild Barbecue Sauce or Teriyaki Marinade:

1 bottle Teriyaki marinade
1 clove garlic, chopped
1/2 cup red wine
(omit beer)

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