A lunch-size fajita burrito filled with steak or chicken strips, sautéed onions, fresh poblano peppers, lavished with our red sauce and melted Cheddar and Monterey Jack cheese and served with sour cream topping.

Slice the steak or chicken into strips. Chop the poblano pepper and onion into thin slices.

Prepare the Ingredients

In a large skillet, heat olive oil over medium heat. Add the sliced onion and poblano pepper. Sauté until the vegetables are tender, about 5 minutes.

Sauté the Vegetables

Add the steak or chicken strips to the skillet. Season with salt, pepper, cumin, and paprika. Cook until the protein is browned and cooked through, about 7-10 minutes.

Cook the Protein

Warm the tortillas in a separate pan for a minute on each side. Place a portion of the cooked fajita mixture in the center of each tortilla. Drizzle with red sauce and sprinkle with both cheeses.

Assemble the Burrito

Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top. Place seam-side down.

Roll the Burrito

Optional: Place the burritos in a preheated oven at 180°C (350°F) for 5-7 minutes to melt the cheese.

Melt the Cheese

Serve the mini fajita burritos warm with a dollop of sour cream on top.

Serve

mini fajita burrito (paradiso specialty)

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!