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Rio Grande Beef Burritos with Roasted Peppers Recipe

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This recipe for Rio Grande Beef Burritos with Roasted Peppers is from The Roper Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces skirt of flank steak
1 large garlic close, crushed
1/4 tsp ground cumin
2 1/2 Tbsp olive oil, divided
1 1/2 tsp fresh lime juice
1 large onion, thinly sliced
2 fresh Anaheim chiles, orated peeled, seeded, cut into thin strips, or canned whole green chiles, seeded, cut into thin strips
1 7-ounce jar roasted red peppers, drained, cut into thin strips
1/2 cup whipping cream
1 1/4 cups grated Monterey Jack cheese, divided
1/2 tsp dried oregano, crumbled
4 8-inch flour tortillas
Directions:
Directions:
Preheat oven to 350º. Grease 9-inch square baking pan. rub both sides of steak with garlic and cumin, then with 1 1/2 tsp oil and lime juice. Let stand while preparing peppers.
Heat 1 Tbsp oil in heavy medium skilled over medium-high heat. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes. Add chiles and peppers ad stir until heated through. Add cream then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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