| Ingredient |
Quantity |
Method |
|
|
|
Cover tightly and slack in cooler between 32° and 36°F prior to use. |
|
|
Flame roasted peppers and onions commercially prepared thawed
|
9 oz |
|
|
Dice thawed steak into random 1- to 2-inch pieces; add pepper mixture and toss to blend. Cover and chill below 40°F to hold. |
|
|
|
Deep-fry each tortilla for 30 to 45 seconds or until light golden; drain thoroughly. Reserve. |
|
|
Chipotle Sauce
|
bag |
|
|
Mayonnaise
|
6 tbsps |
|
|
Chipotle seasoning dry
|
1/4 tsp |
|
|
Combine in bowl and whisk to blend. Cover and chill to hold. |
|
|
Mexican cheese sauce commercially prepared warm
|
6 tbsps |
|
|
Pepper Jack cheese shredded
|
3 oz |
|
|
To assemble single serving: Place 1 tortilla on flat work surface. Drizzle ½ ounce cheese sauce evenly over tortilla; top evenly with 2 ounces steak mixture and ¼ ounce shredded cheese.
Bake uncovered in 425°F conventional oven for 2 minutes or until golden and crispy. Remove from oven.
Drizzle ½ tablespoon chipotle sauce evenly over pizza; serve warm. |
|
Nutrition Facts
-
Serving Size:
(127g)
- Servings Per Container:
- Amount Per Serving
- Calories
300
Calories from Fat
120
% Daily Value*
-
22%
Total Fat
14g
-
17
%Cholesterol
50
mg
-
24
%Sodium
580
mg
-
8
%Total Carbohydrate
24
-
Vitamin C
10
%Vitamin A
6
%
Iron
15
%Calcium
20
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.