(makes 8–10 fajitas)

• 1 stick butter, melted

• 1 lb. lean sirloin

• 1 to 2 Tbsp. olive oil

• 1 medium yellow onion,


• salt and black pepper

1⁄2 to 1⁄3 cup chopped chipotle

peppers in adobo sauce

1⁄3 cup plum or raspberry jam

1⁄2 cup (4 oz.) cream cheese,


• 8 to 10 (6-inch) flour tortillas


Preheat the oven to 350 degrees Fahrenheit. Pour in enough butter to just coat an 8×11-inch baking pan.

Cut the beef into thin fajita strips.

Warm the olive oil in a 12-inch skillet over medium heat. Add the beef and onion. Season with salt and pepper to taste and cook, stirring occasionally, for about 10 minutes, or until the meat browns and the onions are tender. Drain the grease.

Stir in the chipotle peppers and adobo sauce, jam, and cream cheese. Feel free to add more of the adobo sauce for more heat. Cook over medium-low heat until warmed through, 8 to 10 minutes. It’s okay if the cheese is not completely melted in.

Spread about 2 Tbsp. of the meat mixture on each tortilla. Tightly roll the tortillas up and place crease-side down in the casserole dish. Pour half of the remaining butter over the top.

Bake for 15 minutes, then pour the remaining butter over the top of the tortillas. Continue baking for 10 to 15 minutes more, or until the tortillas are slightly browned on the top and crisp. Place on a wire rack and let cool just slightly before serving.

This recipe comes from A Taste of Cowboy: Ranch Recipes and Tall Tales from the Trail (Houghton Mifflin Harcourt, 2015), which serves up some of the best Western dishes from cowboy chef Kent Rollins. The book’s stories, poetry, and beautiful photography make the perfect side dish.

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