Cheesesteak Burritos

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24 tortillas for tacos or burritos
2 medium onions
1 green pepper
1/2 small white cabbage
1 red bell
750 grams of lean meat
300 grams of quartz or creamy cheese or per salut
1 can bag of corn
200 grams of cream cheese
soy sauce to taste
salt to taste
necessary quantity oil

Cut the onions in half and then in fine julienne.
We cut chili and bell pepper in the same way.
Sauté the onions in an oil pond and once they begin to transparent, add the sugar. Stir and when they begin to brown, add the chili peppers. Keep stirring and when softened, add salt to taste. We leave a few minutes until tender, we pass to a dish and we reserve.
Cut the cabbage into fine julienne. In the same pan or skillet in which we sauté the onions, sauté the cabbage, until it begins to soften, add soy sauce to taste (a tablespoon or two), and continue cooking until tender, we go to a dish and reserve.
Cut the meat into strips. Sauté in the same saucepan as before.
Let cook a little and salt. Stir and add a little more oil and soy sauce, about 4 tablespoons,
Once it is well cooked, we reserve
If we are going to use frozen corn, we cook it according to instructions of the elaborator establishment and reserve. Otherwise we have on hand a can of corn already drained.
Cut into strips like thin fingers, the quartz cheese or by salut or creamy.

Place an omelette and spread in the middle a teaspoon of cream cheese, then place one or two strips of cheese, a few strips of meat and a little chili, cabbage and corn. We roll or fold and hold with toothpicks, toothpicks, chopsticks, or whatever they call them.
We place in a baking dish. When it is complete, we take it to a strong oven until the tortillas are golden.
We serve with guacamole and nachos.

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