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A delicious and fast crowd pleaser with a south of the border flavor that will have you spending time with your family instead of slaving over a hot stove for hours.
- 1 lb flank steaks or 1 lb chicken breast, marinated
- chopped garlic (in a jar is easiest)
- 2 tablespoons cooking oil
- 1 lime
- 3 teaspoons Worcestershire sauce
- 3 teaspoons liquid smoke (mesquite flavor my favorite)
- 1 large white onion
- 2 large green bell peppers
- 2 cups grated cheddar cheese (both is better) or 2 cups grated monterey jack cheese (both is better)
- flour tortilla
- guacamole (recommended) (optional)
- salsa (recommended) (optional)
- salt and pepper
- Cut flank steak into strips 1/4-inch wide and 3 inches long and marinate in Worcestershire sauce, liquid smoke, juice of 1 lime and garlic for 20 minutes.
- (Note: boneless skinless chicken breasts should be "fileted" in half before cutting into 1/4x3-inch strips).
- While meat is marinating, cut onion and bell pepper into 1/4-inch wide strips and heat in non-stick skillet with oil until they begin to sweat (don't let them become too soft).
- Remove them to a paper plate to drain.
- Drain meat and brown in same skillet until done.
- Remove to paper plate to drain.
- Wipe out the skillet so it is dry and begin to reheat it over a medium heat.
- Take one tortilla and put a small amount of grated cheese, 1/4 of the meat (or amount to suit), onion and bell pepper to suit and cover with another small amount of grated cheese and top with a tortilla.
- Carefully put "tortilla sandwich" in the heated dry skillet and cook until cheese melts (about 60-90-120 seconds). Flip and cook on other side same amount of time.
- Tortilla will take on a lovely "tanned" appearance and become just slightly crispy.
- This dinner sounds involved but is actually quite simple and very quick.
- Kids and adults both will love it served with iced tea, pico de gallo, guacamole and salsa.