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Wrap It Up
This week's Resolution Recipe: Cheesesteak Burritos.
3 red bell peppers
3 poblanos
4 jalapenos
1 onion
garlic (Ha! I used... more.)
24 oz skirt steak
salt and pepper
400 g blended cottage cheese (I used 16 oz ricotta)
80 g mozzarella (I used cheddar)
40 g parmesan
garlic, pepper, chili powder (I used 1 1/2 tsp each chili powder and chipotle, about 1/4 tsp pepper)
chopped green onions
10 flour tortillas
Dice peppers, onion, garlic. Roast at 400° for 40 minutes. Season steak and sear for 1 1/2-2 minutes per side, then chop. Add to a large bowl with pepper mix. Mix cheeses, green onion, garlic, pepper, and chili powder; mix in to bowl. Add 10% weight of mix to each tortilla, roll up, at bake at 400° for 8-10 minutes. Store frozen.
What worked: I roasted the peppers etc in a greased 9x13 pan, which I then used for baking the burritos. Ricotta worked fine and was easier than puréeing cottage cheese.
The wife would have liked cilantro, and I agree, but that's outside the standard cheesesteak rubric. I used 2 poblanos and 2 jalapenos, and the mix did not need more pepper volume. The green onions were invisible, but I like adding them in anyway.
What didn't: 10% was too much for the size tortillas we got (10% was 208 g, and the tortillas took about 150-160 g). The mix tasted too hot before baking inside the tortillas, but mellowed completely (to the point that I added hot sauce).
Will I make it again? I am not sure. They were kind of meh but on the other hand, they were about what I expected and are an easy grab-for-lunch, especially with a microwave in the office to reheat.
3 red bell peppers
3 poblanos
4 jalapenos
1 onion
garlic (Ha! I used... more.)
24 oz skirt steak
salt and pepper
400 g blended cottage cheese (I used 16 oz ricotta)
80 g mozzarella (I used cheddar)
40 g parmesan
garlic, pepper, chili powder (I used 1 1/2 tsp each chili powder and chipotle, about 1/4 tsp pepper)
chopped green onions
10 flour tortillas
Dice peppers, onion, garlic. Roast at 400° for 40 minutes. Season steak and sear for 1 1/2-2 minutes per side, then chop. Add to a large bowl with pepper mix. Mix cheeses, green onion, garlic, pepper, and chili powder; mix in to bowl. Add 10% weight of mix to each tortilla, roll up, at bake at 400° for 8-10 minutes. Store frozen.
What worked: I roasted the peppers etc in a greased 9x13 pan, which I then used for baking the burritos. Ricotta worked fine and was easier than puréeing cottage cheese.
The wife would have liked cilantro, and I agree, but that's outside the standard cheesesteak rubric. I used 2 poblanos and 2 jalapenos, and the mix did not need more pepper volume. The green onions were invisible, but I like adding them in anyway.
What didn't: 10% was too much for the size tortillas we got (10% was 208 g, and the tortillas took about 150-160 g). The mix tasted too hot before baking inside the tortillas, but mellowed completely (to the point that I added hot sauce).
Will I make it again? I am not sure. They were kind of meh but on the other hand, they were about what I expected and are an easy grab-for-lunch, especially with a microwave in the office to reheat.