Mini Fajita Burrito (paradiso Specialty) Recipe
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.
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Ingredients
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Fajita Burrito Ingredients
Method
Cooking Directions
- 1
- 2
Sauté the Vegetables
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.
- 3
- 4
Assemble the Burrito
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.
- 5
Roll 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.
- 6
Melt the Cheese
Optional: Place the burritos in a preheated oven at 180°C (350°F) for 5-7 minutes to melt the cheese.
- 7
Serve
Serve the mini fajita burritos warm with a dollop of sour cream on top.
