#tortilla

Cheesy beef pockets

Ingredients

1 lb of ground beef, 80% lean and 20% fat.

1 onion, finely diced

1 tbsp fresh garlic, minced

1 cup bell pepper, chopped

1-2 Serrano pepper, chopped ( optional )

3 tbsp tomato paste

Salt to taste

1 tsp garlic powder

1 tsp smoked paprika powder

1/2 tsp chili powder

1 tsp red chili flakes

1 tsp black pepper

1 tsp cumin powder

3/4 cup water

2 tbsp oil

To assemble:

4 large tortillas, cut into half

3 tbsp Butter/garlic butter

1 cup mozzarella cheese

1 cup cheddar cheese

Method:

In a pan, heat oil on medium heat. Once the oil is hot, add onions and garlic. Sauté them for 1 to 2 minutes until the onions become translucent. Then, add the minced beef and cook it for 3 to 4 minutes until it changes color. Season the mixture with salt, pepper, paprika powder, garlic powder, red chili powder, cumin powder, and red chili flakes. Mix well to combine all the ingredients.

Add tomato paste and sauté for 2-3 min. Finally, add water to the pan and cook on medium heat for 8 to 10 minutes, or until the beef is cooked through and the water is almost evaporated. Add the bell peppers and Serrano peppers to the pan and sauté them for 2 to 3 minutes. Then, turn off the heat and set aside.

Preheat oven to 400°F.

Take the tortilla wraps and cut them in half. Place shredded mozzarella cheese in the center of each half, followed by 2–3 tablespoons of the cooked beef filling.

Fold and seal the tortilla to form a triangle, then set it aside. Repeat with the remaining tortillas until all are filled with cheese and beef.

Chipotle chicken wrap With creamy chipotle sauce.

Ingredients

For the chipotle marinade:

4 oz chipotle peppers in adobo sauce

5 cloves fresh garlic

Salted taste

1/2 tsp black pepper

1 tsp smoked paprika powder

2 tsp oil

1 tbsp fresh lime juice

For the chicken:

2 lb boneless chicken breast/thighs, cut into small pieces

2-3 tbsp chipotle marinade

2-3 tbsp oil, for cooking

For the creamy chipotle sauce:

3 tbsp mayonnaise

3 tbsp sour cream or Greek yogurt

Salt to taste

1/2 tsp black pepper

1 tsp smoked paprika powder

1-3 tbsp chipotle marinade ( adjust to taste )

1 tsp lime juice

To assemble:

6 large tortilla wraps

1 cup mixed cheese

1 cup lettuce, shredded

1 cup mixed bell pepper, diced

1 red onion, diced

Method:

Prepare the chipotle marinade by blending chipotle peppers in adobo sauce, salt, pepper ,smoked paprika powder ,lime juice,oil, and garlic in a blender until a paste forms.

In a bowl, add the chicken and mix well with 2 to 3 tablespoons of the prepared chipotle marinade.

Let it marinate for at least 1-2 hours.

Make the chipotle sauce by mixing mayonnaise, sour cream, chipotle marinade, salt, pepper, smoked paprika powder, and lime juice in a bowl. Mix well until creamy and smooth.

In a pan, heat oil over medium heat. Once the oil is hot, add the chicken and cook for 8 to 10 minutes, flipping the sides in between, until cooked through.

Lay a tortilla wrap flat on a flat surface.

Spread 1 to 2 tablespoons of the chipotle sauce evenly over the tortilla. Add lettuce, followed by the cooked chicken, bell peppers, onions, cheese, and some more sauce.

Oh Lordie. Carnes and perfect tortilla and a lavish amount of of guac 🥑 heavenly