Steak Fajita Crunch Bombs Recipe By Tasty

Steps:

• Preheat the oven to 450°F (230°C).
• Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
• Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
• Squeeze the lime juice over the top of the steak and veggies.
• Cook for 12 minutes, or until the meat has reached your desired doneness.
• Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
• Fill up a warm tortilla with the steak, bell peppers, and onion.
• Garnish with cilantro, and serve.
• Enjoy!

Steps:

• Heat olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.
• Add the cheddar, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.
• Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.
• Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture.
• Repeat for all chicken breasts and remove any excess fajita mixture from the pan.
• Heat pan over medium heat. If needed, add olive oil.
• Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.
• Serve with salsa, sour cream, and guacamole!
• Enjoy!