Smoky Chipotle Queso Dip & Grilled Steak Tacos

Allergens

Dairy (cheese and sour cream), Gluten (tortillas)

Ingredients

• 2 lbs skirt steak
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 1 can (4 oz) diced green chiles
• 2 cups shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 can (4 oz) chopped chipotles in adobo sauce
• 1 package (8 count) soft corn tortillas
• 1 tbsp chili powder
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Season skirt steak with chili powder, smoked paprika, salt, and pepper. Set aside for 30 minutes.
2. Preheat grill or grill pan over medium high heat. Grill steak until desired doneness, about 4 5 minutes per side for medium rare. Allow to rest for 10 minutes before slicing.
3. In a saucepan, combine onion, bell pepper, green chiles, and chipotles in adobo sauce. Cook over medium heat until softened, about 5 minutes.
4. In a blender or food processor, blend sour cream, mayonnaise, and cooked vegetables until smooth.
5. Slowly add Monterey Jack cheese to the blended mixture while stirring, until fully incorporated.
6. Transfer queso dip to a serving dish and top with additional cheese, if desired.
7. Warm tortillas on grill or in a dry pan for 30 seconds per side.
8. Serve sliced steak atop warmed tortillas and enjoy the aroma of smoky flavors and the sizzling sound of freshly grilled tacos.

Chef’s Insight

Balance flavors with a mix of spicy, smoky, and creamy elements.

Notes

This dish is best enjoyed fresh and served immediately.