INGREDIENTS

26 each  8" Heat Pressed Flour Tortillas (10410)  
2.5 lbs. Chile Cumin Rubbed Skirt Steak And Vegetables , see related recipe   
1 oz. vol. Jalapenos , minced   
1 Tbsp. Fresh Garlic , minced 
1.5 cups Simmered Black Beans , see related recipe 
1.5 cups Pinto Beans , prepared 
1.5 cups Mexican Cheese Blend 
1.5 cups Chipotle Shredded Cheese (Sargento) 
1/3 cup Fresh Cilantro , chopped 
 Egg Wash , to brush 
6 oz. vol. Red Chile Sauce , prepared 
 Sour Cream , to garnish 
 Salsa , to garnish 
Green Onions , thinly sliced or white , to garnish   

DIRECTIONS

1.) Slice skirt steak into thin strips and place in a large mixing bowl.

2.) Chop grilled peppers and onions and add to steak.

3.) Fold in black beans, pinto beans, jalapenos, garlic and red chile tomato sauce.

4.) Fold in shredded cheeses and fresh cilantro.

5.) Heat tortillas and place on work surface. Place ½ cup of filling in the center of each tortilla.

6.) Brush outside edges of tortillas with egg wash.

7.) Bring left and right sides of tortillas towards center and tightly roll to close.

8.) Stage on parchment lined sheet pan.

9.) Place in 350 fryer and cook approximately 2-3 minutes or until golden brown and center is hot.

10.) Remove from fryer and drain. Lay on paper towel lined sheet pan.

11.) Place 2 on each plate and garnish with fresh salsa, sour cream and sliced onions.

12.) Serve immediately.

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