The perfect amount of chocolate with a tasty white chocolate candy cane treat on top! For up to five days, layer biscuits between sheets of wax paper and keep them in the fridge.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 12 flautas |
Ingredients
- 1 pound beef round steak, cut into thin strips
- 1 pinch ground cumin, or to taste
- 1 pinch chili powder, or to taste
- 1 pinch garlic powder, or to taste
- 1 pinch onion powder, or to taste
- salt to taste
- 3 tablespoons vegetable oil, divided
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- nonstick cooking spray
- 12 corn tortillas
- 6 ounces grated Monterey Jack cheese
Instructions
- Season steak with cumin, chili powder, garlic powder, onion powder, and salt. Set aside and allow to marinate for about 30 minutes.
- Heat 1 tablespoon of oil in a pan over medium-high heat. Saute onion and bell pepper in the hot oil until they are soft, 5 to 7 minutes. Transfer vegetables to a plate.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray.
- Heat another tablespoon of oil in the same pan over medium-high heat. Saute the steak until no longer pink, 5 to 7 minutes.
- Place 6 tortillas on the prepared baking sheet and add a handful of Monterey Jack cheese to each.
- Bake in the preheated oven until the cheese melts, 2 to 3 minutes. Remove from the oven and add veggies and meat to each tortilla. Roll up and turn seam side-down. Brush with remaining vegetable oil. Return to the oven and bake until tortillas crisp up, 8 to 10 minutes. Repeat with remaining tortillas.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 225 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |