Directions
- 1Roast diced red bell peppers, poblanos, jalapeños, onion, and garlic at 400 until soft (about 40 minutes).
- 2Season skirt steak with salt and pepper.
- 3Sear the steak over max heat for 1.5-2 minutes per side until medium-rare.
- 4Cut the steak into cubes.
- 5Add the cubed steak to a bowl with the roasted vegetables.
- 6Add blended cottage cheese, low fat mozzarella, parmigiano reggiano, garlic, pepper, and chili powder to the bowl. Mix well.
- 7Add 2 large spoonfuls or ~160g of the mixture to each tortilla.
- 8Roll up the tortillas tightly.
- 9Sprinkle seasoning over the top of the burritos.
- 10Bake the burritos in the oven at 400 for 8-10 minutes.
Ingredients
- 3 red bell peppers
- 3 poblanos
- 4 jalapeños
- 1 large onion
- 1 tablespoon minced garlic
- 1 pinch salt
- 24 oz skirt steak
- 0 salt
- 0 pepper
- 400 g blended cottage cheese
- 80 g low fat mozzarella
- 40 g parmigiano reggiano
- 0 garlic
- 0 pepper
- 0 chili powder
- 10 burrito sized tortillas
Equipment
ovengrill or panbaking sheetbowlknife
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m