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Mini tortilla cups stuffed with Steak-EZE® sliced steak salsa and jalapeno peppers topped with Monterey Jack cheese and fresh cilantro.

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Ingredients

NAME QUANTITY
1140-001 | The Original Steak-EZE® BreakAway® Sirloin Beef Steak 2
corn tortillas (7 inch) 8
vegetable oil, divided 3 tbsp
onion, chopped 1
cloves garlic, minced 2
chili powder 2 tsp
ground cumin 1 tsp
salt 1tsp
salsa 1/4
shredded monterey Jack cheese 1/2 cup
Chopped pickled jalapeno peppers 2tbsp
fresh cilantro 2 tbsp

Method

  1. Preheat oven to 350°F. Using cutter, cut out 3-inch rounds from corn tortillas to make 24. Warm tortillas until softened; fit rounds into mini muffin tin. Brush with 2 tbsp oil; bake for about 15 minutes or until crisp and lightly golden around edges.
  2. Cook the Beefsteak: Flat Grill: Preheat remaining oil in skillet to medium-high heat; sauté onions and garlic for 2 minutes. Place frozen Philly steak on skillet. Cook for 1 minute and flip. Season with chili powder, cumin and salt. Cook for 1 minute and flip again. Chop gently with a spatula, separating steak into pieces. Cook for about 30 seconds or until thoroughly browned.
  3. Fill tortilla cups evenly with salsa and beef. Top with shredded cheese.
  4. Bake for about 10 minutes or until warmed through and cheese is melted. Top with chopped jalapeños and sprinkle with cilantro.

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