Stem poblano peppers, seed, and cut into 1/2" dice. Wash hands and cutting board after prepping. (Time: 1:11)

Core tomato and cut into 1/2" dice (Time: 1:00)

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Mince chipotle chile

Warm tortillas in oven for 1-2 minutes. Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Bake in hot oven until browned and crispy, 5-7 minutes. While tortillas bake, cook steak strip mixture.

In a bowl combine sour cream and chipotle chile. Set aside.

Separate steak strips into a single layer and pat dry. In a large nonstick pan over medium-high heat, add 1 tsp olive oil and steak strips to pan. Stir occasionally until no pink remains, 4-6 minutes. Transfer to a plate.

In the same pan, add 1 tsp olive oil, poblano pepper and green onion bottoms. Cook for 3-4 minutes. Add 1/4 tsp salt, a pinch of pepper, chile and cumin rub, and roma tomatoes. Cook 1 minute. Add tomato sauce and 2oz of water and bring to a simmer. Add steak strips back to the pan and stir to combine.

Plate dish as pictured on front of card, topping tortillas sour cream mixture, cheddar jack cheese and green onion tops. Bon appétit!