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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.