Rio Grande Beef Burritos with Roasted Peppers

Ingredients

• 2  anaheim chiles fresh whole green canned peeled seeded cut into thin strips, or chiles, , cut into thin strips
• 8 ounces flank steak 
• 4 8-inch flour tortillas ()
• 1 large garlic clove crushed
• 0.3 teaspoon ground cumin 
• 1.5 teaspoons juice of lime fresh
• 1.3 cups monterrey jack cheese divided grated
• 2.5 tablespoons olive oil divided
• 1 large onion thinly sliced
• 0.5 teaspoon oregano dried crumbled
• 7 ounce roasted peppers red drained cut into thin strips
• 0.5 cup whipping cream 

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 450°F. Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice.
2. Let stand while preparing peppers.
3. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
4. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
5. Add chiles and peppers and stir until heated through.
6. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
7. Add oregano. Season with salt and pepper.
8. Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
9. Transfer to work surface. Halve across width, then cut against grain into thin slices.
10. Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side.
11. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat.
12. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas.
13. Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.
14. Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.
15. Self