Page 108 - 2019TOHCookbook

DE JESUS | STERLING HEIGHTS, MI | SERVES 10
I started cooking this dish for my son Sam when he came home for Christmas freshman year. He loves these! They are super portable, a walking food if you will, crunchy, slightly spicy, cheesy, and toothsome from the steak. They keep very well in the refrigerator for the next day, and make a great welcome home dish.
INGREDIENTS:
1 package burrito-sized flour tortillas
24 small round tortilla chips
8 oz. skirt steak, or flank steak
1 cup shredded Colby Jack cheese, divided
4 oz. block Colby Jack cheese cut into 24 small rectangles 1 small sweet onion, diced
10 grape tomatoes diced
1 small poblano pepper, seeds removed, diced
2-3 tbsp. chopped fresh cilantro
1 tbsp. of olive oil
1 tsp. of salted butter (optional)
Steak Rub:
2 tbsp. paprika (any fresh paprika you like)
1 tbsp. chili powder
1 tbsp. garlic powder
2 tsp. ground cumin
1 tsp. coarse salt
1⁄2 tsp. freshly ground black pepper
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STEAK CRUNCH WRAPS