From: Chef Jodi Hortze, Griddle Cafe, Hollywood, CA. Yield: 12 servings. 1 Tbsp. olive or vegetable oil 2 medium jalapeño peppers, sliced (and seeded, if desired) ½ onion, sliced 1 red bell pepper, seeded and sliced 12 oz. thinly sliced steak (flank, skirt or tenderloin) to taste, garlic salt and pepper 12 large eggs, beaten (or 1 lb., 5 oz. frozen or liquid whole egg product) 12 oz. Jack cheese, shredded 12 flour tortillas, 6" ¼ cup sour ...

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