1 pkg skirt steak or boneless, skinless chicken breast
1 poblano pepper,sliced
1 red pepper,sliced
1 yellow onion, sliced
4 cuts shredded cheddar cheese
1 - pkg flour tortillas
4 TBS. extra virgin olive oil
1/4 tsp. cayenne pepper
1/2 tsp. lemon pepper
1/2 tsp. garlic powder
Directions
In a non-reactive container, marinate meat in pineapple juice for two hours. Over a hot grill, heat TBS of oil until smoking and grill meat. Once meat is done, slice and set aside. Using the rest of the oil, heat until smoking add all vegetables and sliced pineapple. Grill, stirring constantly, for 2 to 3 minutes. In a large flour tortilla, add 1/2 cut of cheese, cooked vegetables and meat. Place on hot grill or in a pan and fold in half. Turn after 20 seconds, repeating the process until cheese is melted. Cut and serve hot. Enjoy!
