Tex-Mex Fajita Explosion Street Snack

Allergens

Dairy (Monterey Jack cheese), Wheat (flour tortillas)

Ingredients

• 8 oz beef flank steak
• 1 bell pepper (any color)
• 1 medium onion
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup sautéed mushrooms
• 1 jalapeño, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Fresh cilantro leaves, for garnish

Instructions

1. Slice the beef flank steak against the grain into thin strips. In a large bowl, combine beef with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well to ensure even seasoning.
2. Thinly slice the bell pepper and onion. Heat olive oil in a grill pan or skillet over medium high heat. Add sliced bell pepper, onion, and minced garlic, sautéing until tender and slightly charred. Set aside.
3. In another skillet, cook mushrooms until browned and fragrant. Season with salt and pepper to taste.
4. Preheat a grill or grill pan over medium high heat. Skewer the seasoned beef strips and cook until browned, slightly charred, and cooked through. Remove from heat and let rest for a moment.
5. Assemble your fajita explosion by layering sautéed veggies, cooked mushrooms, sliced jalapeño, and grilled beef onto warm tortillas. Top with shredded Monterey Jack cheese and garnish with fresh cilantro leaves. Fold in half or roll up for a delicious handheld snack.

Chef’s Insight

To really capture that street-food ambiance, serve this dish with a side of homemade pico de gallo and a cold Mexican lager.

Notes

Feel free to customize the protein and veggies according to your preferences, such as using shrimp or chicken instead of beef.