1 lb frozen flank steak
1 tsp. lime or lemon zest
2 tbsp. lime or lemon juice
1 tbsp. ground cumin
2 tsp. chipotle chili powder
1 tsp. salt
3 tbsp. canola oil
1 lg onion, cut into 1/4" strips
1 red bell pepper and 1 green bell pepper, both cut into 1/4" strips
8 (9-10") tortillas
8 oz Monterey Jack or pepper jack cheeses, shredded

Let meat stand at room temp for 10-15 minutes. Thinly slice across grain. Place in plastic food storage bag. Add next five ingredients and 1 tablespoon oil. Marinate at room temp for 30 minutes, turning occasionally.

In a large skillet, over high heat, add remaining oil, sauté meat for 5 minutes, stirring until browned. Remove meat from skillet. Add onions, and peppers to skillet. Sauté until tender and slightly browned. Stir meat back into skillet.

Lay 4 tortillas on counter, spread 1/4 cup cheese over each tortilla. Place 1 cup meat and veggie mix over cheese. Sprinkle another 1/4 cup cheese over meat.

Slide 1 tortilla into skillet over medium heat. Place one of the remaining tortillas over the one in the skillet. Press down with spatula. Cover, cook 2-5 minutes or until bottom is browned. Turn over, cover, cook 1-2 minutes or until lightly browned.

Repeat with remaining tortillas.

Submitted by: Sherry Monfils