Posted by James Rhinesmith on Jan 16, 2013 under ,


1 Boneless Chicken Breast
6 ounce Top Sirloin Steak
2 Tortillas
1 Red Bell Pepper Sliced
1 Green Pepper Sliced
1 Small Chile Pepper
1 Small Onion Sliced
1 Lime Sliced
1 tsp Chili Powder
1 tsp Salt
1 tsp Pepper
4 Tbsp Olive Oil
¼ Cup Cheddar Cheese
¼ Cup Sour Cream
1 tsp Rynoz Rub


Slice chicken and beef into strips. Place into bowl. Sprinkle on Rynoz Rub, salt, pepper, Tbsp lime juice and chili powder. Set aside. Slice peppers, onion and lime. Grill or heat meat in medium skillet (2 Tbsp olive oil) on stove-top on medium/high heat for 5-7 minutes.  In another skillet heat 2 tbsp olive oil on medium/high heat for 1-2 minutes. Add peppers, onions and lime slices. Heat for 3-5 minutes. Add chicken and steak. Heat for 2-3 minutes while mixing. Heat tortillas on grill for 1-2 minutes per side or in preheated oven at 375.  Add mix to tortilla and top with cheddar cheese, sour cream and Rynoz Salsa. Serve with black beans. Enjoy!