Chipolte Wrap

Ingredients

1 Tbsp.	Olive oil
½ cup	Onions, sliced
10 oz.	Beef (for stir fry), cut into strips
To Taste	Salt and pepper
2 cups	Cozumel Blend
1 Tbsp.	Canned Chipolte peppers in adobo sauced, minced
½ tsp.	Cumin, ground
½ cup (4 oz.)	Sour cream
2 -12" (4-8")	Flour tortillas, warmed

Directions

1. Sauté onions and beef in olive oil, about 3 to 5 minutes until browned. Add Salt and pepper to taste.
2. Stir in frozen Cozumel Blend, peppers and cumin; cook until vegetables are crisp-tender.
3. Stir in sour cream; warm through.
4. Portion into warmed tortillas.

Yield:4 (8") or 2 (12")