110 ozcan chili seasoned tomatoes i.e. Rotel chili fixins'
1-2Tbsptaco seasoning adjust to taste
1tspground cumin
1/2tsplemon pepper
2Tbspchopped cilantrooptional
810 inchflour tortillas
3cupsshredded colby-jack or pepper jack cheesedivided
Instructions
Filling: On the stove top, in a large 12 inch skillet cook the onion and jalapeno pepper in a couple of drizzles of olive oil over medium high heat until softened and lightly browned. Add the minced garlic, and saute for one additional minute. Season with salt and black pepper to taste.
To the pan add shredded beef, Rotel tomatoes, taco seasoning, cumin and lemon pepper. Reserve cilantro for the end of cooking.
Simmer on low for about 10 minutes or just until the tomatoes break down, and liquid evaporates. Remove from heat and mix in cilantro. Set aside.
Assemble: Sprinkle cheese down the middle of each tortilla using one half divided equally between tortillas.
Divide the meat evenly between the tortillas over cheese. Top with remaining cheese.
Fold each side of the tortilla to the middle and begin rolling up from the shortest end.
Grill: Spritz the tortilla liberally with cooking spray on all sides or brush with oil. Lay seam side down on your preheated grill pan. You may also brush with oil, if desired.
Cook over medium-high heat for 2 minutes per side or until golden, pressing down gently with a turning spatula.
Serve immediately with lettuce, salsa and fresh guacamole.