Pepper Stuffed California Burritos

Prep Time
60

Cook Time
30

Yield
8

Difficulty Level
Intermediate

Mt Olive Pickles
Average rating:  
 0 reviews

Ingredients

INGREDIENTS FOR THE STEAK + MARINADE:
1.5 lb. Flank Steak, sliced thin
½ Yellow Onion, minced
2 tbsp. Olive Oil
¼ cup Liquid Aminos (or low sodium soy sauce)
Juice of ½ Lime
2 tbsp. Brown Sugar
1 tbsp. Garlic Powder
2 tsp. Smoked Paprika
1 tbsp. Cumin
1 tsp. Chili Powder
1 tsp. Onion Powder
1 tsp. Salt

INGREDIENTS FOR AVOCADO CREMA:
3 Avocados
½ cup Mexican Crema
¼ cup Mayonnaise
Juice of ½ Lime
½ tsp. Garlic Powder
Pinch of Salt, to taste

INGREDIENTS FOR THE BURRITOS:
8 – 10 Burrito-Sized Tortillas
3 cups Monterey Jack, shredded
28 oz. Bag Frozen French Fries
1 jar Mt. Olive Marinated Roasted Peppers, chopped
½ cup Drained Mt. Olive Sliced Pepperoncinis
¼ cup Drained Mt. Olive Sweet Heat Jalapeno Slices
4 tbsp. Chopped Cilantro
3 tbsp. Chopped Green Onions

Instructions

  1. Place meat and all marinade ingredients in a large bowl or sealable plastic bag. Mix to coat. Marinate for a minimum of 1 hour, or up to 4 hours.
  2. Bake the French fries according to package directions.
  3. While the fries bake, smash the avocado flesh, and gently mix with the remaining crema ingredients. Cover and set in the refrigerator until you’re ready to assemble the burritos.
  4. Cook the meat to desired temperature. This can be done in a large cast iron skillet on the stove or grill over medium heat.
  5. To assemble, warm the tortillas and then add a layer of sliced steak, cheese, French fries, Mt. Olive Peppers, a spoonful of the Avocado Crema, a sprinkle of cilantro and green onions. Fold into a burrito shape.
  6. Repeat until all tortillas have been used. If desired, sear the exterior tortilla of each burrito in a frying pan until browned. Enjoy immediately.

Servings: 8

Ready in: 90

Course: Main Dish