Steak Fajita Crunch Bombs (Print version)

Cheesy steak fajita tortilla bombs with peppers, onions, tortilla chips, and a golden baked shell.

# Ingredients:

For the steak and vegetables

01 - 1 lb (450 g) flank steak
02 - 1 tablespoon olive oil, plus more for the skillet if needed
03 - 1 teaspoon kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 4 cloves garlic, finely chopped
08 - 1 medium yellow onion, chopped
09 - 3 bell peppers, seeded and diced

For assembly

10 - 9 medium flour tortillas
11 - 3 cups (340 g) shredded Mexican cheese blend
12 - 8 oz (225 g) Monterey Jack cheese, cut into 1-inch pieces
13 - 18 sturdy tortilla chips
14 - 2 tablespoons chopped fresh cilantro
15 - Salsa, sour cream, or queso, for serving

# Instructions:

01 - Rub the flank steak with olive oil, salt, pepper, cumin, and chili powder on both sides.
02 - Heat a large skillet over high heat. Sear the steak for about 3 minutes per side, or until browned and cooked to your preferred doneness. Transfer to a board and rest for 10 minutes.
03 - Preheat the oven to 350°F (180°C). Reduce the skillet heat to medium. Add a little oil if the pan is dry, then cook the garlic, onion, and bell peppers for about 5 minutes, until softened.
04 - Cut the rested steak against the grain into small 1/4-inch pieces. Stir the steak into the cooked peppers and onions, then remove the skillet from the heat.
05 - Warm the tortillas if needed so they fold easily. Add shredded cheese to the center of each tortilla, top with 2 tortilla chips, 1 piece of Monterey Jack, and about 2 spoonfuls of steak fajita filling.
06 - Fold each tortilla tightly around the filling and place seam-side down on a baking sheet. Bake for 10-15 minutes, until the tortillas are lightly golden and the cheese is melted.
07 - Let the bombs cool for a few minutes, then sprinkle with chopped cilantro. Serve warm with salsa, sour cream, or queso.

# Good to know:

01 - Best served hot while the cheese is melted and the tortilla chips are still crunchy.
02 - Cook the steak and peppers up to 1 day ahead, then assemble just before baking.

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