4 ounces flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt & black pepper
1 ounce sliced red peppers
1 ounce sliced green peppers
1 ounce sliced yellow onions
2 ounces sliced mushrooms
1 ounce garlic butter
1 each 12" Jalapeno Cheddar or Flour Tortilla
3 ounces Monteray Jack and Cheddar Cheese Blend
3 ounces fresh Pico de Gallo **
1 ounce Iceberg lettuce
1 ounce guacamole
1 ounce sour cream
2 ounces Chi-Chi's Brand Chile con Queso or other dipping sauce
Marinate the steak for at least 2 hours prior to grilling. Grill steak to preferred doneness. Remove the steak from the grill and slice thinly. Saute the red peppers, green peppers, yellow onions and mushrooms in garlic butter until the vegetables are semi-soft and have a light golden color to them. Lay the tortilla on a medium heat grill or large saute pan. Top the tortilla with the cheese, Pico de Gallo, sauteed vegetables and the grilled steak. Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half. Remove the tortilla from the heat and cut into four wedges.
Place the cut tortilla on large serving plater and garnish with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.
** Pico de Gallo
1 pound diced Roma tomatoes
3 ounces diced yellow onions
1/2 ounce chopped fresh cilantro
Salt, pepper, granulated garlic and fresh limejuice to taste.
Mix all ingredients and chill.