1/2 each sweet red and yellow pepper, cut into strips
1 avocado, sliced
1/2 cup Cracker Barrel Shredded Old Cheddar Cheese
1/4 cup sour cream
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How do I make it ?
Heat greased barbecue to medium-high heat.
Mix barbecue sauce, cilantro, lime juice, cumin and hot pepper sauce until blended. Remove 2 Tbsp. barbecue sauce mixture; brush onto steak. Sprinkle with black pepper.
Place steak and tortillas on barbecue grate; grill 2 min. or until tortillas are evenly grill marked, turning occasionally. Remove tortillas from barbecue; cool slightly, then break into strips.
Meanwhile, grill steak additional 4 to 5 min. on each side or until medium doneness (160ºF). Cool slightly.
Cut steak across the grain into thin slices. Cover large platter with lettuce; top with onions, sweet peppers, avocados, meat and tortilla strips. Drizzle with remaining barbecue sauce mixture. Top with cheese and sour cream.
Kraft Kitchen Tips!
Prepare using 1 whole red or yellow pepper instead of 1/2 of each coloured pepper.
Omit the sour cream.
Prepare using Cracker Barrel Shredded Tex Mex or Habanero Heat Cheese.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 7 g
Cholesterol 75 mg
Sodium 600 mg
Carbohydrate 41 g
Fibre 4 g
Sugars 15 g
Protein 34 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.