Post #100!!!

Hello from the blogosphere. Thank you faithful readers who have read all 100 posts!
Eric and I went to see Marley & Me this afternoon. Two paws up!

Here's another Cooking Light recipe we tried out tonight. It was pretty quick and easy and tasted good as well. So, if it's your turn to cook (David!), this may be one to try out.

Ancho Chile-Beef Fajitas with Mango
Ground ancho chiles add subtle, earthy heat. If you prefer more spice, substitute chipotle chile powder. To prepare a guacamole side dish, combine 3/4 cup chopped avocado, 1 tablespoon finely chopped red onion, 2 teaspoons chopped fresh cilantro, 1 1/2 teaspoons fresh lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper, mashing to desired consistency. Serve immediately with baked tortilla chips.

Yield
2 servings

Ingredients
1 teaspoon fresh lime juice
3/4 teaspoon ground ancho chile powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground cumin
1 (8-ounce) beef tenderloin, trimmed and cut into 1/4-inch-thick strips
1 teaspoon olive oil
1/2 cup thinly sliced sweet onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced mango
(I used a packaged mango-papaya-pineapple mixture I found in the refrigerated section of the produce dept.)
1 plum tomato, coarsely chopped
2 teaspoons low-sodium soy sauce
1 tablespoon chopped fresh cilantro
4 (6-inch) fat-free flour tortillas
2 tablespoons prepared salsa
2 tablespoons reduced-fat sour cream

Preparation
1. Combine lime juice, chile powder, Worcestershire, and cumin in a medium bowl. Add beef; toss well.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers to pan; sauté 4 minutes or until onion is almost tender, stirring occasionally. Add mango and tomato to pan; sauté 1 minute. Add beef mixture; sauté 2 minutes or until desired degree of doneness, stirring occasionally. Add soy sauce; cook 15 seconds. Remove from heat; stir in cilantro.
3. Heat tortillas according to package directions. Place 2 tortillas on each of 2 plates; top each tortilla with about 3/4 cup beef mixture. Top each tortilla with 1 1/2 teaspoons prepared salsa and 1 1/2 teaspoons sour cream.

Nutritional Information
Calories:450 (0.0% from fat)
Fat:12.9g (sat 3.9g,mono 4.7g,poly 0.7g)
Protein:30.6g
Carbohydrate:54.6g
Fiber:5.2g
Cholesterol:68mg
Iron:2.3mg
Sodium:930mg
Calcium:86mg
David Bonom, Cooking Light, JANUARY 2009