Pampered chef Fresh-takes-Fall

Burrito Cups
→ SERVES 6
Pickled Jalapeño Ranch Dressing
1 cup (250 mL) ranch dressing
¼
¼
Burrito Cups
cup (60 mL) pickled jalapeños
(see cook’s tip)
cup (60 mL) cilantro
1 tbsp (15 mL) vegetable oil, plus more
for brushing
6 (5–6"/13–15-cm) flour tortillas
8 oz. (250 g) skirt steak, trimmed of
½
¼
¼
excess fat
small onion, thinly sliced
tsp (1 mL) salt
tsp (1 mL) garlic powder
1 cup (250 mL) shredded iceberg lettuce
½
Prep Time:
cup (125 mL) black beans, drained
and rinsed
10 mins Total Time: 22 mins
1. Preheat the oven to 375°F (190°C).
2. For the dressing, combine the ranch, jalapeños, and cilantro with the Manual Food
Processor until smooth. Refrigerate until ready to serve.
3. For the burrito cups, lightly brush the oil on both sides of the tortillas. Place each tortilla
into a well of the Large Muffin Pan, and press into the sides to form a cup. Bake until
brown and crisp, about 10–12 minutes.
4. Preheat the Deluxe Electric Grill & Griddle, with the griddle plates, on for
2 minutes.
5. Season the steak and onion with the oil, salt, and garlic powder in a medium bowl.
Toss to coat.
6. When preheated, add the steak and onion to the griddle. Cook in the Closed position.
7. Remove the steak and onion from the griddle and rest for 5 minutes, then slice the steak
against the grain.
8. Add the lettuce, beans, cheese, onions, and steak to the tortilla cups. Top with the
pickled jalapeño ranch dressing and tomatoes.
Cook’s Tips
We love how milder, pickled jalapeños add a subtle heat when combined with ranch. You can
omit the jalapeños, if you’d like.
Make this recipe just the way you like by adding your own unique and creative toppings!
2 oz. (60 g) Monterey Jack cheese,
coarsely grated (½ cup/125 mL)
½
cup (125 mL) chopped plum tomatoes