Description
Savory chicken and beef steak fajita crunch bombs blend Mexican-inspired flavors with crispy textures. Spicy fillings and crunchy shells create an irresistible appetizer that you’ll devour in moments.
Ingredients
Scale
Proteins:
- 1 lb (454 g) flank steak
- 8 oz (227 g) Monterey Jack cheese, sliced into 1-inch pieces
- 3 cups shredded Mexican cheese blend
Vegetables and Seasonings:
- 4 cloves garlic, chopped
- 1 yellow onion, chopped
- 3 bell peppers, seeded, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
Breads and Additional Ingredients:
- 9 medium flour tortillas
- 18 tortilla chips
- 1 tablespoon olive oil
Instructions
- Marinate the flank steak with olive oil, salt, pepper, cumin, and chili powder, ensuring even coating.
- Sear the seasoned steak in a high-heat pan for 3 minutes per side until nicely browned. Transfer to a cutting board and rest for 10 minutes.
- Reduce pan heat to medium and sauté minced garlic and sliced onions until translucent, approximately 2-3 minutes.
- Add bell peppers to the pan, season with salt and pepper, and cook until softened, about 5 minutes.
- Slice the rested steak into small, uniform cubes. Incorporate the meat into the vegetable mixture, stirring to combine flavors.
- Preheat oven to 350°F. Lay out tortillas and create a base layer of shredded Mexican cheese in the center.
- Position two tortilla chips side by side over the cheese. Place a chunk of Monterey Jack cheese on top.
- Spoon the fajita mixture over the cheese and chips, ensuring balanced distribution.
- Carefully fold and wrap the tortilla around the fillings, creating a sealed package.
- Arrange the wrapped fajita bombs on a baking sheet, seam-side down.
- Bake for 12-15 minutes until tortillas turn golden and cheese melts completely.
- Remove from oven, let cool briefly, and garnish with freshly chopped cilantro before serving.
Notes
- Maximize Meat Tenderness Let the steak rest after cooking to allow juices to redistribute, ensuring each bite remains incredibly tender and flavorful.
- Customize Spice Levels Adjust the cumin and chili powder according to personal heat preferences, creating a personalized flavor profile that suits individual tastes.
- Vegetarian Adaptation Swap flank steak with plant-based protein like seasoned tofu or jackfruit for a delicious meat-free alternative that maintains the recipe’s bold southwestern flavors.
- Cheese Flexibility Experiment with different cheese combinations like pepper jack, sharp cheddar, or queso fresco to create unique flavor variations and explore different texture profiles.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg