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Who039;s already thinking about Thanksgiving pies? 😋
PEANUT. BUTTER. BANANA. BROWNIES!! 🍌 . Ingredients (for 8 servings) 2 ripe bananas 1 cup sugar ½ cup unsalted butter, melted, plus 1 tablespoon 1 teaspoon vanilla extract ¾ cup flour ¼ cup cocoa powder, plus 1 tablespoon ⅛ teaspoon salt ½ cup creamy peanut butter . Preparation 1. Preheat oven to 350°F (180°C). 2. In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined. 3. Add the flour, salt, and cocoa powder, and whisk until fully incorporated. 4. Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray. 5. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray. 6. Pour batter into prepared baking dish. 7. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter. 8. Bake for 25-30 minutes, until center no longer jiggles when pan is shaken. 9. Allow brownies to cool completely before cutting. 10. Enjoy!
Skillet cornbread as a side dish for every meal. Imagine. . Ingredients (for 8 slices) 3 eggs 2 cups buttermilk 2 ¼ cups flour 3 cups cornmeal 4 tablespoons sugar 3 teaspoons salt 2 teaspoons baking soda 2 ½ teaspoons baking powder 1 cup shredded cheddar cheese ½ cup butter . Preparation 1. Preheat your oven to 425°F (218°C), place your skillet in the oven. 2. Beat eggs and buttermilk together in a bowl. 3. In a separate bowl, combine the rest of the ingredients, excluding the butter. 4. Add wet ingredients to dry and combine until well incorporated. 5. Take the hot skillet out of the oven and brown the butter. Pour the cornbread batter into the skillet. Smooth out. 6. Transfer skillet back into the oven and bake for 20-25 minutes at 425°F (218°C). 7. Slice and top with butter and honey. 8. Enjoy
Thanks @frosnfood, for sharing your delicious picture from @fieldtripharlem!! Don’t forget to share YOUR picture from @fieldtripharlem, tag us, and #TastyFieldtrip for a chance to be featured on our page! . Follow @fieldtripharlem for more!
Pizza for breakfast? A dream come true 😍Try this Tater Tot Breakfast Pizza and let us know what you think! . Ingredients (for 4 servings): 4 cups tater tot 7 eggs ½ cup bacon bits ½ avocado ½ cup shredded cheddar cheese ½ cup shredded mozzarella cheese butter pepper, to taste . Preparation: 1. Pour the tater tots in a large mixing bowl. Microwave for one minute and forty-five seconds (or until soft) 2. Add one egg to the softened tater tots and mix. 3. Grease a cast-iron pan with butter, then pour the tater-tot mixture into the pan and spread it out to create a crust. 4. Bake the crust for 15 minutes at 400˚F (200˚C). 5. Remove from the oven, then add ½ of the cheddar cheese, ½ of the mozzarella cheese, and ½ of the bacon bits to the base of the crust. 6. Crack the rest of the eggs evenly over the top of the crust, then top with the rest of the cheese and bacon bits. 7. Bake for 15 more minutes at 400˚F (200˚C). 8. Top with avocado slices and pepper. 9. Enjoy!
Don039;t be intimidated! Anyone can make this easy 2-ingredient Chocolate Soufflé 🍫❤️. . Ingredients (for 1 serving): ½ cup chocolate hazelnut spread 2 eggs . Preparation: 1. Preheat the oven to 375˚F (190˚C). 2. Separate the egg yolks from the egg whites and place into two bowls. 3. Mix the chocolate hazelnut spread into the bowl with the egg yolks. 4. In the second bowl, whisk 2 egg whites until stiff peaks form. 5. Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth. 6. Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes. 7. Serve immediately. 8. Enjoy!
Yum! @alexisdeboschnek really has us drooling with her chicken parm recipe. Find it on her page and follow her for more Tasty foods 😋
Why have a regular ice cream bowl when you can have one made of CHURRO!? 😍. . Ingredients (for 8 bowls): ¼ cup butter 2 tablespoons brown sugar ½ teaspoon salt 1 cup water 1 cup flour 1 teaspoon vanilla 4 eggs cooking spray oil, for frying cinnamon sugar ice cream hot fudge, optional caramel sauce, optional . EQUIPMENT 1 piping bag, with a small star tip 1 muffin tin, 6 to 12 cups . Preparation: 1. In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil. 2. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute). 3. Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs). 4. Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. 5. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip. 6. Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight). 7. Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a butter knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry. 8. Fry them in batches, until nicely browned, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly. 9. Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in cinnamon sugar. 10. Fill with your favorite ice cream and toppings. 11. Enjoy!
You may have seen it before, but watch again 🤤 . Ingredients (for 12 servings) CHILI 1 onion, diced 3 cloves garlic, minced 1 lb ground beef 1 teaspoon salt ½ teaspoon pepper 15 oz tomato sauce, 1 can 1 teaspoon cumin 1 teaspoon dried oregano 1 teaspoon chili powder 15 oz kidney bean, 1 can, drained and rinsed . GARLIC BUTTER 4 tablespoons butter, melted 2 cloves garlic, minced 1 tablespoon fresh parsley, chopped 1 tablespoon grated parmesan cheese 12 dinner rolls ½ cup shredded cheddar cheese sour cream, to serve green onion, sliced, to serve . Preparation 1. Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent. 2. Add the garlic and cook for two minutes. 3. Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned. 4. Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined. 5. Reduce the heat to low, cover and simmer for 1 hour. 6. Remove lid and stir in kidney beans. 7. Preheat the oven to 400°F (200°C). 8. In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined. 9. Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer. 10. Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted. 11. Spoon the chilli into the holes of the toasted rolls. 12. Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted. 13. Serve topped with sour cream and green onions. 14. Enjoy!
One of our slow cooker favorites! Pulled Pork Nachos . Ingredients (for 10 servings) PULLED PORK 2 lb pork shoulder ¼ cup brown sugar 1 tablespoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon black pepper 1 medium red onion, quartered ¼ cup ketchup ¼ cup mustard . TOPPINGS tortilla chips red onion BBQ sauce 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese diced tomato sour cream salsa fresh cilantro . Preparation 1. Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings. 2. Add ketchup and mustard, spreading evenly over the outside of the meat. 3. Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours. 4. Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces. 5. Preheat oven to 400˚F (200˚C). 6. Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers. 7. Bake for 8-10 minutes until cheese is melted and bubbling. 8. Top with sour cream, salsa, and cilantro. 9. Enjoy!
Low Carb Herb Ricotta Broccoli Parmesan Cups . Ingredients (for 12 servings) 2 cups broccoli floret 1 clove garlic, minced 1 cup grated parmesan cheese 1 egg 1 tablespoon olive oil 16 oz ricotta cheese, 1 container ½ teaspoon salt ¼ cup fresh basil, chopped, divided 2 tablespoons fresh parsley, chopped 1 ½ cups cherry tomato, sliced . Preparation 1. Preheat oven to 375˚F (190˚C). 2. In a food processor add the broccoli, 1 cup of Parmesan, 1 clove of garlic, the egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes. 3. Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick. 4. Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm. 5. Cool the broccoli cups. Once cooled, remove from the muffin tin. 6. In a bowl add the ricotta, salt, 3 tablespoons basil, and parsley and stir to combine. 7. Fill the broccoli Parmesan cups with the ricotta mixture. Top with slices of tomatoes and basil. 8. Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven. 9. Enjoy!
Episode 2 of Making It Big is LIVE! Have you seen it yet?! Head to our stories now to watch @alvinzhoupwns make 50-pound spaghetti and meatballs for @thekalenallen! 🍝 Let us know what you think in the comments!
The Tasty by Wilton line is finally here! Whether you’re a dessert pro or a baking newbie, our 101 activity kits will teach you the ins and outs of decorating. Find them NOW at your local Walmart or 👆 the link in bio!
Nothing says "Cozy into fall" like a PSL Cinnamon Roll! . Ingredients (for 14 servings) DOUGH 2 cups whole milk, warm to the touch ½ cup unsalted butter, melted ½ cup granulated sugar 1 pack active dry yeast 5 cups flour, divided 1 teaspoon baking powder salt, to taste . FILLING ¾ cup butter, softened ¾ cup light brown sugar 2 tablespoons pumpkin spice mix . FROSTING 1 cup powdered sugar ¼ cup coffee 1 tablespoon whole milk Preparation . 1. Butter 2 cast-iron skillets or foil cake pans. 2. In large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, between 100-110˚F (37-43˚C). If it is hot, allow to cool slightly. 3. Sprinkle yeast evenly over the warm milk mixture and let sit for 1 min. 4. Add 4 cups (500g) of flour to milk mixture and mix with a wooden spoon until combined. 5. Cover bowl with a towel or plastic wrap and set in a warm place to rise, 1 hour. The dough should nearly doubled in size. 6. Remove towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface. 7. Knead dough lightly, add additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. 8. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure sharp and even. 9. Combine softened butter, brown sugar, and pumpkin spice mix, and stir well. 10. Spread mixture onto the rolled dough. 11. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end. 12. Cut the log in half, divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick. 13. Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes. 14. Preheat the oven to 350˚F (180˚C). 15. Frosting: in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth. 16. Remove plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown. 17. While still warm, drizzle evenly with frosting. 18. Enjoy!
The ultimate fruit-filled pastry - a Strawberry Cheesecake Cake Roll ❤️ . Ingredients (for 10 servings): 6 eggs 3 cups sugar, divided 2 tablespoons oil 2 teaspoons baking powder ½ teaspoon salt 2 teaspoons vanilla 1 ½ cups flour ¼ cup powdered sugar 8 oz cream cheese, softened 1 tablespoon vanilla 2 cups strawberry, sliced . Preparation: 1. Preheat oven to 350°F (180°C). 2. In a bowl, whisk the eggs until pale yellow, about 2 minutes. 3. Add in the 2½ cups (300 grams) sugar and whisk again until combined. 4. Mix in oil, baking powder, salt, and vanilla. 5. Add in flour, and fold until smooth and combined. 6. Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles. 7. Bake for 10-15 minutes, or until cooked through. 8. Lay out a kitchen towel and sprinkle with powdered sugar. 9. Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. 10. The towel will wrap into the cake. 11. Refrigerate cake for 30 minutes. 12. In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside. 13. Place the cake on the counter and unroll. 14. Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries. 15. Tightly roll the cake bake up, this time just using the towel as a guide. 16. Top with powdered sugar. 17. Slice and serve. 18. Enjoy!
Perfect for your summer parties. You can even get creative and turn it into a dip! . Ingredients (for 16 sticks) 8 oz cream cheese, softened 2 cups cooked and shredded chicken ½ cup buffalo sauce 2 cups shredded mozzarella cheese 1 cup shredded cheddar cheese 1 oz dry ranch dressing mix, 1 packet 2 cups all-purpose flour 6 eggs, beaten 3 cups seasoned bread crumbs peanut or vegetable oil, for frying ranch dressing, for serving . Preparation 1. Line an 8x8-inch (20 x 20-cm) baking dish with parchment paper. 2. In a large bowl, combine the cream cheese, chicken, hot sauce, cheeses, and ranch dressing mix with a fork until smooth and evenly mixed. Transfer to the prepared baking dish and smooth it with a spatula so that it’s spread evenly in the dish. Freeze until solid, at least 1 hour. 3. Working quickly, remove the solid mixture from the sheet and cut into 4x1-inch (10x3-cm) rectangles. (There should be 16 total.) 4. Bread each stick by coating in flour, then dredging in egg, and then dipping in bread crumbs. Dip once more in the egg, then once more in the bread crumbs, and transfer to a baking dish. 5. Heat the oil in a large pot until it reaches 375˚F (190˚C). 6. Carefully lower 3 or 4 of the coated sticks into the oil and fry for about 30 seconds, until golden brown. Continue this until all of the sticks are fried. 7. Serve warm with ranch. 8. Enjoy!
There039;s always room for a hot chocolate soufflé 🍫
Upside-Down Apple Cake . Ingredients (for 10 servings) CAKE ¾ cup butter, softened 1 ½ cups sugar 3 eggs 1 teaspoon vanilla extract ½ cup milk 1 ¹⁄₁₂ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1 tablespoon cinnamon 4 apples, peeled and cut into ¼-inch (6.3mm) thick slices, recommended: granny smith or pink lady . SAUCE 1 cup butter, melted 1 cup brown sugar . Preparation 1. Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan. 2. In a bowl, cream together the butter and sugar. 3. Whisk in the eggs, vanilla and milk until fully incorporated. 4. Add the flour, baking powder, salt, and cinnamon. Whisk until combined. 5. For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling. 6. Pour the sauce into the greased cake pan. 7. Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter. 8. Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked). 9. Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge. 10. Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate. 11.Garnish slices with vanilla ice cream or whipped cream. 12. Enjoy!
Meal prep in minutes? Dinner in a snap?! No, you aren’t dreaming. With our new Rotisserie Seasoned Chicken Bites, you can pull off just about any recipe in half the time! Find our new favorite grocery item NOW at your local Walmart meat department! 🍗
Chili Cheese Dog Boats for all the parties you ~should~ have been invited to! . Ingredients (for 8 servings) 8 hot dog buns ¼ cup butter, melted 2 cloves garlic, minced 2 tablespoons fresh parsley, finely chopped, plus more for garnish 8 slices cheddar cheese 15 oz chili, with or without beans 8 hot dogs . Preparation 1. Preheat the oven to 350°F (180°C). 2. Leaving them attached, place the 8 hot dog buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges. Push down on the bread cut-out to compact it tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess. 3. Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don’t collapse under the weight of the fillings. 4. Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one. Slide a hot dog snugly on top of the chili in each bun, then top with more chili. 5. Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown. Top with fresh parsley, then slice the hot dog boats along their connected seams to serve. 6. Enjoy!
🚨 3-Ingredient 🚨 Creme Brulee 🚨 . Ingredients (for 1 serving) ½ cup vanilla ice cream 1 egg yolk 1 tablespoon sugar . Preparation 1. Preheat the oven to 325˚F (160˚C). 2. Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes. 3. Add the egg yolk into the melted ice cream and whisk well. 4. Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin. 5. Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days. 6. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. 7. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving. You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk. 8. Enjoy!
Hi guys, @alvinzhoupwns here! I recently made 50-pounds of spaghetti and meatballs for the wonderful @thekalenallen on the latest episode of Making It Big and it was such a blast! I love hearing your guys039; requests for giant food so thank you for sending me these recommendations. We have a lot of special guests and giant foods coming up that I can039;t wait to share with you all, so please stay tuned! Hey @thedessertsnob should we make something big next week?
This bacon-wrapped meatloaf is STUFFED with flavor (and mashed potatoes)! . Ingredients (for 8 servings): 2 lb ground beef 1 cup onion, diced, sauteed 3 cloves garlic, minced, sauteed 1 ½ cups grated parmesan cheese, divided 2 eggs 1 cup panko breadcrumbs 2 teaspoons salt 1 ½ teaspoons pepper 2 teaspoons worcestershire sauce ½ cup milk ½ cup fresh parsley, finely chopped . GLAZE 1 ½ cups ketchup ½ cup brown sugar 2 teaspoons mustard powder 2 teaspoons onion powder 2 teaspoons paprika ¼ cup tomato paste . MASHED POTATOES 1 lb yukon gold potato, peeled, chopped, cooked 2 tablespoons butter 1 teaspoon salt ½ teaspoon pepper 1 cup milk 28 slices bacon, slices . Preparation: 1. Preheat oven to 350˚F (180˚C). 2. In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside. 3. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside. 4. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside. 5. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon. 6. Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes. 7. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven. 8. Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze. 9. Broil on high for 3-5 minutes or until the glaze has caramelized. 10. Enjoy!
These Fajita Crunch Bombs are exploding with FLAVOR 😍. . Ingredients (for 6 servings): 1 lb flank steak 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cumin 1 teaspoon chili powder 4 cloves garlic, chopped 1 yellow onion, chopped 3 bell peppers, seeded, diced 9 medium flour tortillas 3 cups shredded mexican cheese blend 8 oz monterey jack cheese, sliced into 1-inch (2 1/2 cm) pieces 18 tortilla chips 2 tablespoons fresh cilantro, chopped . Preparation: 1. Season flank steak with olive oil, salt, pepper, cumin and chili powder. 2. Heat a pan over high heat. Add the flank steak and cook for 3 minutes on each side. 3. Remove the flank steak from the pan and let rest for 10 minutes. 4. Preheat oven to 350°F (180°C). 5. Turn heat down to medium. Add oil, garlic and onion to the pan. Cook until onions are translucent. 6. Add the bell peppers, salt, and pepper, and cook for 5 minutes, until softened. 7. Slice steak into ¼-inch (1 cm) cubes. 8. Add the cubed steak and stir to combine. Remove from heat. 9. Lay out one medium tortilla. Sprinkle Mexican cheese in the center, place two tortilla chips side by side over it, place a 1-inch chunk of jack cheese over the tortilla chips and finally, add roughy two spoonfuls of fajita mix on top. 10. Fold the top part of the tortilla over the mix and towards yourself, rotate the tortilla and repeat, creating folds as you go. Continue until the entire tortilla is folded towards the center. Flip over and place on a small baking pan. 11. Cover with mexican blend cheese and bake for 25 minutes. 12. Top with cilantro, serve. 13. Enjoy!