Fireball Fajitas – The Ultimate Street Food Experience

Allergens

Dairy (in the cheese and Whisky Butter) - Wheat (in the flour tortillas)

Ingredients

• 1 lb beef flank steak
• 2 bell peppers (any color)
• 1 medium onion
• 4 tablespoons Fireball Whisky Butter (or substitute with regular butter and a dash of cinnamon)
• 8 small flour tortillas
• 1 cup shredded cheese (Monterey Jack or Cheddar)
• Sour cream, for serving
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Slice the flank steak into thin strips and cut the bell peppers and onion into thin slices. Set aside.
2. In a large skillet over medium high heat, add Fireball Whisky Butter and let it melt.
3. Add the steak strips to the skillet and cook until browned, about 4 minutes per side. Remove from the pan and set aside.
4. Add the bell pepper and onion slices to the same skillet, cooking for 5 7 minutes or until tender and slightly charred.
5. Return the steak to the skillet and toss everything together with the melted Fireball Whisky Butter, heating through for another minute.
6. Warm the tortillas in a separate pan or on a griddle until slightly softened.
7. Assemble the fajitas by placing a portion of steak, vegetables, cheese, and sour cream on each tortilla. Garnish with fresh cilantro and lime wedges. Serve immediately.

Chef’s Insight

The secret to perfect Fireball Fajitas is using high-quality beef flank steak and allowing it to marinate in the Fireball Whisky Butter for an extra layer of flavor.

Notes

Serve with a side of Mexican rice or refried beans for a more complete meal.