|Low Fat Smokey Barbeque Steak and Cheddar Taquitos|
Time for taquitos!
Spouse was working, Noah was out of town at a basketball tournament and Liv was out to dinner with a friend. I was home alone and hungry. A quick scrounge through the fridge found some whole wheat tortillas, leftover homemade barbeque sauce and a leftover rare grilled strip-loin steak from our steak dinner the evening before. All the makings of some tasty taquitos and like we so often do with quesadillas, these were made with a light brush of oil and finished to a crispy golden brown in the oven rather than fried in a lot of oil.
This simple idea makes a terrific quick and easy weekday dinner, using leftover chicken or pork too. You can use a good bottled barbeque sauce or make your own to control the amount of sugar. Find our adaptable barbeque sauce recipe here. Add a little homemade salsa or just serve them with fresh diced tomatoes and avocado as shown here to add some nutritious veggies to the meal. Find our Lime Salsa Recipe here.
- 6 ten inch flour or corn tortillas.
- 1 medium red onion diced small
- 2 cloves minced garlic
- 2 tbsp olive oil
- pinch salt
- ½ tsp black pepper
- 2 rare grilled strip loin steaks, diced
- ½ cup barbeque sauce
- 1 tbsp chilli powder
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- ¼ tsp ground cumin
- 1 cup small diced cheddar cheese
- Preheat oven to 350 degrees F.
- To a small saute pan over medium heat add the onion, garlic, olive oil, salt and pepper.
- Saute only until the onions soften but are not browned. Remove from heat and add the remaining ingredients to the pan. (Except the tortillas.)
- Toss together well and divide the filling between the 6 tortillas. Roll the tortillas as tightly as possible and place on a parchment paper lined baking sheet, seam side down. Lightly brush the outsides of the taquitos with olive oil and bake for 20 minutes or so or until the outsides are crispy and golden brown.
- Serve with avocado and tomato or your favorite salsa.