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LOADED QUESO IN A TORTILLA BOWL

LOADED QUESO IN A TORTILLA BOWL

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LOADED QUESO IN A TORTILLA BOWL

Servings : 4INGREDIENTS 1 flour tortilla ¼ cup olive oilJuice of 1 lime1 tablespoon cumin1 tablespoon paprika1 teaspoon garlic powder1 teaspoon chili powder1 teaspoon salt 1 pound flank steak1 tablespoon olive oil 2 tablespoons butter½ onion, diced2 jalapeños, seeded and diced2 cloves garlic, minced2 tablespoons flour 1 cup milk4 cups cheddar cheese Guacamole, to serveTomatoes, diced, to serveSour cream, to serveCilantro, to serveTortilla chips, to serveFor toppingGuacamole, diced tomatoes, sour cream, and cilantro and tortilla chipsPREPARATIONPreheat an oven to 400˚F ( 200˚C).Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt and mix well. Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes. Rest the meat for 5 minutes. Cut them into a bite size. Set aside.In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.Add the cheddar cheese ½ cup at a time. Stir constantly until the cheese is completely melted.On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro. Enjoy!Inspired by : http://www.homesicktexan.com/2008/04/more-natural-chile-con-queso.htmlhttp://thepioneerwoman.com/cooking/beef-fajitas/
Tasty

Servings : 4

INGREDIENTS

1 flour tortilla

¼ cup olive oil

Juice of 1 lime

1 tablespoon cumin

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon salt

1 pound flank steak

1 tablespoon olive oil

2 tablespoons butter

½ onion, diced

2 jalapeños, seeded and diced

2 cloves garlic, minced

2 tablespoons flour

1 cup milk

4 cups cheddar cheese

Guacamole, to serve

Tomatoes, diced, to serve

Sour cream, to serve

Cilantro, to serve

Tortilla chips, to serve

For topping

Guacamole, diced tomatoes, sour cream, and cilantro and tortilla chips

PREPARATION

Preheat an oven to 400˚F ( 200˚C).

Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.

In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt and mix well.

Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.

Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes.

Rest the meat for 5 minutes. Cut them into a bite size. Set aside.

In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.

Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.

Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.

Add the cheddar cheese ½ cup at a time. Stir constantly until the cheese is completely melted.

On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro.

Enjoy!

Inspired by : http://www.homesicktexan.com/2008/04/more-natural-chile-con-queso.html

http://thepioneerwoman.com/cooking/beef-fajitas/