INGREDIENTS

4 Mission® 10" Heat Pressed Flour Tortillas (10420)  
16 oz. Flank Steaks , trimmed 
Chimichurri  (see Related Recipe) 
1 oz. Roasted Red Bell Pepper , small dice 
2 oz. Red Onions , minced 
8 oz. Manchego Cheese, grated (can use Asadero cheese)   

DIRECTIONS

1.) Lightly warm tortillas and place on clean work surface.

2.) Marinate steak in chimichurri 2 hours. Remove steak from marinade and grill to medium rare. Slice cooked steak into thin strips. Reserve.

3.) Evenly sprinkle 1 oz. cheese (first 4 oz.) on the front half of each tortilla.

4.) Evenly sprinkle .25 oz. roasted bell peppers over the steak of each tortilla.

5.) Evenly sprinkle .50 oz. onions over the peppers of each tortilla.

6.) Evenly sprinkle remaining 4 oz. cheese (1 oz. on each tortilla) over the onions of each tortilla.

7.) Fold each tortilla in half.

8.) Griddle each tortilla 2-3 minutes on each side until golden and crispy.

9.) Slice each tortilla into 3 wedges. Serve. Can be served with garnish of grilled vegetable kabobs.

Recipe Using Same Product(s)

• 

  Family Size Birria Quesadillas

• 

  Spicy Shrimp Mac-n-Cheese Dip Bowl

• 

  Jalapeno-Pumpkin-Stracciatella Quesadilla

• 

  Party Pack Rice Crispy Treat Griddled Taquitos

• 

  S’mores Cinnamon Quesadilla Sticks with Spiked Horchata