Steak Fajita Fundido

By barbell

Ingredients

• 1/3 cup A.1. Original Sauce
• 2 Tbsp. canned chipotle peppers in adobo sauce
• 1 lb. beef flank steak
• 1 tsp. oil
• 1 onion, sliced
• 1 red bell pepper, cut into strips
• 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 2 Tbsp. chopped fresh cilantro
• 8 flour tortillas (6 inch), warmed

Details

Servings 8
Preparation time 20mins
Cooking time 50mins
Adapted from kraftrecipes.com

Preparation

Step 1

MIX steak sauce and chipotle peppers in medium bowl until blended. Cut steak across the grain into thin slices, then cut each slice crosswise in half. Add to steak sauce mixture; toss to coat. Refrigerate 30 min. to marinate.

MEANWHILE, heat oil in large skillet on medium heat. Add onions; cook and stir 5 min. Stir in bell peppers; cook 10 min., stirring frequently. Transfer to bowl.

REMOVE meat from marinade; discard marinade. Add meat to skillet, in batches; cook on high heat 1 min., stirring after 30 sec. Return all meat to skillet. Stir in vegetable mixture and 1 Tbsp. cilantro. Top with cheese; cover. Cook on medium-low heat 5 min. or until cheese is melted.

SPRINKLE with remaining cilantro. Serve with tortillas.