Too delectable Cheese Steak Chimichangas Recipe, cautioning this isn't an Authentic Mexican Recipe. In any case, it is one of the manners in which I like to make Cheesy Beef Chimichangas for my family.
To make Cheese Steak Chimichangas, place flank steak on a cutting board and freeze for around 20-30 minutes. It makes cutting so a lot simpler.
At that point expel meat from the cooler and cut it into overly dainty cuts. After cut those cuts again into reduced down pieces and preheat the stove to 400F.
Utilizing a nonstick skillet over medium high warmth and working in bunches, include steak cuts and cook for 5-7 minutes or until meat is cooked through. Mixing scarcely any occasions.
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- 1 1/2 lb flank steak sliced into thin slices about 1/2 inch long
- 2 tablespoons avocado oil
- 1 tablespoon Montreal Steak Seasoning or to taste
- 8 slices American white cheese
- 1/2 cup pepper jack cheese grated, or use any cheese of your choice
- 6 raw or cooked tortillas
- 1 tablespoon butter melted
- salsa, sour cream & cilantro for serving
Instructions :
- Preheat the oven to 400F.
- Using a nonstick skillet over medium high heat and working in batches, add steak slices and cook for 5-7 minutes or until meat is cooked thru. Stirring few times.
- Transfer beef to a colander to drain and return it back to the skillet. Add 2 tablespoons of avocado oil and season with 1 tablespoon montreal spice, or to taste. Add cheese and stir until cheese melts.
- If you are using raw tortillas, cook them according to the package. Place cooked steak on tortilla and fold it into chimichanga form.
- Brush with melted butter and bake for about 15- 20 minutes or until crispy texture. Serve with salsa, sour cream and cilantro. Enjoy!
Source : bit.ly/3fSmDBK
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