INGREDIENTS
4 large or 8 small tortillas
1 cup cooked steak sliced thinly or cut in bite size pieces
½ medium yellow or sweet onion
½ bell pepper
1 cup shredded sharp cheddar
1 cup shredded Monterey Jack and Colby cheese mix
salsa and sour cream for serving
INSTRUCTIONS
Heat skillet to medium-high. Pour in oil. Add onion and bell pepper. Cook while stirring until vegetables are soft and caramelized, about 5 minutes.
Lay a tortilla on a cutting board or clean the surface. On one half of the tortilla, place about ¼ cup of steak (for the large size tortillas, useless on small ones), spoon on a portion of caramelized vegetables, add ¼ cup of cheddar, and ¼ cup Colby jack cheese.
Fold tortilla over. Repeat with the rest of the tortillas.
Heat a clean non-stick skillet to medium. And carefully place one or two stuffed tortillas in the pan. Cook until heated through and cheese is melted.
* If you do not have a non-stick skillet, spray a little non-stick cooking spray on the pan.
Repeat the above steps with the rest of the tortillas. Serve warm with salsa and sour cream on the side.