lice the onions into 1/4-circle strips. Cook in the butter for about a half hour until golden brown.
Meanwhile, dice the habaneros with all the seeds. You can leave these out if you want this dish to be just a little spicy (instead of burn-your-mouth fiery).
When the onions are browned, add the habaneros and cook 3 or 4 minutes. Add in the chipotle, breaking up the peppers in the pan as they cook. Add in the green chiles and the taco seasoning as well. Cook 5 minutes, then remove from heat.
In a cast iron skillet or other heavy-bottomed pan, sear and brown the shaved steak. Cook a few minutes until fully browned and then add your onion mixture to the pan. Once it is all heated through, remove from heat and add the cheese. Stir until combined and the cheese is melted. Serve on the rolls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1207g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 683 (64%)|
|Amt Per Serving||% DV|
|Total Fat 75.8g||101 %|
|Saturated Fat 47.2g||236 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 212.4mg||65 %|
|Sodium 1108.6mg||38 %|
|Potassium 1350.9mg||36 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 42.8g|
|Protein 49.7g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1060
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