Ingredients
| Large eggs |
3
|
| Skirt steak |
1/4 lb.
|
| Butter |
1 tbsp.
|
| Chihuahua cheese, shredded |
2 cups
|
| Flour tortillas |
4
|
| Oil |
3 tbsp.
|
| Salt and pepper |
to taste
|
Directions
- SLICE skirt steak and COOK in a medium skillet over high heat, SEASONING with salt and pepper.
- REMOVE the cooked steak and ADD the butter. SCRAMBLE the eggs until fluffy and REMOVE from pan.
- ADD oil to a medium size skillet over medium heat. PLACE one tortilla in the pan and TOP with cheese, steak, eggs and cheese again to help it stay together. PLACE the other tortilla on top and COOK, turning once, until both sides are golden brown and the cheese is melted. REPEAT with additional tortillas and fillings.
- CUT into wedges and SERVE with your favorite salsa.
Insider Tips
- Make this dish vegetarian by subbing poblano peppers or onions for the steak.
- Add a little spice by using Pepper Jack cheese.
- This recipe is an excellent source of protein, vitamin A, calcium, and choline, and a good source of iron.
Nutritional Info
Per Serving: 1/2 of Recipe
| Calories |
1031
|
| Total fat |
76 g
|
| Saturated fat |
35 g
|
| Polyunsaturated fat |
11 g
|
| Monounsaturated fat |
17 g
|
| Cholesterol |
415 mg
|
| Sodium |
1550 mg
|
| Carbohydrates |
37 g
|
| Dietary Fiber |
2 g
|
| Sugar |
2 g
|
| Protein |
50 g
|
| Vitamin A |
411 mcg
|
| Vitamin D |
2 mcg
|
| Folate |
37 mcg
|
| Choline |
254 mg
|
| Calcium |
648 mg
|
| Iron |
3 mg
|
| Potassium |
244 mg
|