From: Leigh Lupinacci, Baja Sharkeez, Hermosa Beach, CA. Yield: 1 serving. 4 oz. fajita vegetables (bell pepper and onion), julienned 4 oz. chicken, shrimp or steak (if using chicken or steak, cut into ½” strips), cooked 2 oz. jalapeno butter (recipe follows) 4 oz. lettuce mix 4 oz. pinto beans, drained and rinsed 1 oz. shredded mixed cheese blend (Monterey Jack, cheddar, etc.) 2 oz. fried tortilla strips (about two 6” tortillas) 1 Tbsp. pico de gallo 3 oz. ...

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