These cheesecake cups are the ideal size for small snacks.
| Prep Time: | 4 mins |
| Cook Time: | 6 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 Mission® Soft Taco Flour Tortillas
- 2 cloves garlic, minced
- ½ jalapeno pepper, minced
- ½ teaspoon ground cumin
- ¼ cup cilantro, chopped
- 2 limes, juiced
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1 (12 ounce) flank steak
- ½ cup heirloom tomatoes, cut into large chunks
- 1 tablespoon crumbled cotija cheese
- 4 Bibb lettuce leaves
- Salt and pepper as needed
- 1 cup corn, fresh cut from cob, or frozen sweet corn kernels
- ½ cup red onion, diced
- 1 poblano pepper, cut into strips
Instructions
- Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
- Assemble tomatoes, cheese and lettuce leaves on a platter.
- Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat.
- Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
- Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds.
- Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
- Cook’s Notes:
- Substitute chicken in place of flank steak for a non-red meat variation.
- Drizzle your favorite salsa and sour cream if desired.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 456 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
These are not your typical fajita but they’re really good! I did a full pound of flank steak and it made 8 fajitas. If you use minced garlic cloves there’s no need for garlic powder. I used a full jalapeno. I really loved the corn, onion, pepper concoction! I doubled the amount of corn because I love corn. The pablano was super mild and I couldn’t even really taste it on the fajitas at all. I think next time I’ll try using a green bell pepper instead.
The marinade is awesome – I thought it was going to be a not so nice flavor because the smell was putting me off BUT it was great. I let it soak in the marinade overnight (because by the time I started cooking it was late and I didn’t know it even let it marinate lol) – it only calls for an hour to 4 hours however. The steak held its moisture well while cooking. (I cooked it on top of the stove by the way because I don’t own a grill)
The marinade is awesome – I thought it was going to be a not so nice flavor because the smell was putting me off BUT it was great. I let it soak in the marinade overnight (because by the time I started cooking it was late and I didn’t know it even let it marinate lol) – it only calls for an hour to 4 hours however. The steak held its moisture well while cooking. (I cooked it on top of the stove by the way because I don’t own a grill)
Not bad tweaked it of course