Appetizer (Print Version)
Ingredients:
01 -
1 lb flank steak.
02 -
1 tablespoon olive oil.
03 -
1 teaspoon salt.
04 -
1 teaspoon pepper.
05 -
1 teaspoon cumin.
06 -
1 teaspoon chili powder.
07 -
4 cloves garlic, chopped.
08 -
1 yellow onion, chopped.
09 -
3 bell peppers, seeded, diced.
10 -
9 medium flour tortillas.
11 -
3 cups shredded Mexican cheese blend.
12 -
8 oz Monterey Jack cheese, sliced into 1-inch pieces.
13 -
18 tortilla chips.
14 -
2 tablespoons fresh cilantro, chopped.
Instructions:
01 -
Season the flank steak with olive oil, salt, pepper, cumin, and chili powder. Heat a pan over high heat. Add the seasoned flank steak and cook for 3 minutes on each side. Remove the steak from the pan and let it rest for 10 minutes.
02 -
Preheat your oven to 350°F (180°C). Turn the heat down to medium and add oil, garlic, and onion to the pan. Cook until the onions are translucent. Add the bell peppers, salt, and pepper, and cook for about 5 minutes, until they are softened.
03 -
Slice the rested flank steak into ¼-inch cubes. Add the cubed steak to the pan with the cooked vegetables and stir to combine. Remove from heat.
04 -
Lay out one medium tortilla. Sprinkle a generous amount of shredded Mexican cheese in the center. Place two tortilla chips side by side over the cheese. Add a 1-inch chunk of Monterey Jack cheese over the tortilla chips. Add roughly two spoonfuls of the fajita mixture on top of the cheeses and tortilla chips. Fold the tortilla around the fillings to form a tight wrap.
05 -
Place the assembled fajita bombs on a baking sheet. Bake in the preheated oven for about 10-15 minutes, until the tortillas are golden brown and the cheese is melted.
06 -
Remove from the oven and let cool slightly. Sprinkle with fresh chopped cilantro before serving.
Notes:
01 -
This recipe yields about 6 servings.