The tortilla chips add a satisfying crunch to this easy fajita recipe.
Coat the flank steak with 2 tspn olive oil and season with salt & pepper to taste.
Coat the steak with the cumin and chili powder.
Cook the steak in a greased skillet over medium-high heat until caramelized on both sides. Remove from skillet and let rest.
Add 2 tspn olive oil to the skillet, garlic, and onion. Saute until the onions are caramlized.
Add the bell peppers, and salt & pepper to taste. Stir.
Cut the steak into cubes and combine with the sauteed vegetables. Remove from heat.
Place preferred amount of shredded cheese in the center of a flour tortilla. Then top that with tortilla chips for crunch. Top that with about 1/2 to 1 tbsp of jack cheese (or preferred amount). Finally, place a scoop of the fajita mix on top and fold the edges of the tortilla in to seal.
Place stuffed tortillas on a baking tray and to with more shredded cheese.
Bake for 25 minutes at 350 degrees Fahrenheit. Serve garnished with cilantro (optional).