Name: Rio Grande Beef Burritos with Roasted Peppers
Yield: 2 Servings
Ingredients: 8 ounces skirt or flank steak; 1 large garlic clove, crushed; 1/4 teaspoon ground cumin; 2 1/2 tablespoons olive oil, divided; 1 1/2 teaspoons fresh lime juice; 1 large onion, thinly sliced; 2 fresh Anaheim chiles, roasted, peeled, seeded, cut into think strips, or canned whole green chiles, seeded, cut into thin strips; 1 7-ounce jar roasted red peppers, drained, cut into thin strips; 1/2 cup whipping cream; 1 1/4 cups grated Monterey Jack cheese, divided; 1/2 dried oregano, crumbled; 4 8-inch flour tortillas

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