Philly Cheesesteak Taquitos

This semester has been a recipe rut where I felt like I was repeating the same meals constantly. But now that the semester is almost over and I have slightly more free time, my creativity seems to have returned.

This is an extremely high-protein and tasty recipe that I came up with randomly in class one day, and I'm so glad I did. You can use even lower-calorie options, like ground chicken or ground turkey, fat-free shredded cheese, and net-zero carb tortillas, but this seems to be a larger, yet higher-protein meal that could work within a deficit.

When I think of summer, I think of spending my days at the Jersey Shore, and what's a Jersey Shore summer without philly cheesesteaks? As it gets warmer, I start to crave those foods that are essential to our summer experience, so why not get creative and make them a little bit healthier?!

MACROS:

CALORIES: 739 calories

PROTEIN: 76.4 grams

CARBOHYDRATES: 56.2 grams

FAT: 21.1 grams

INGREDIENTS:

- 6 extra thin yellow or white corn tortillas

- 8 ounces 96% extra lean ground beef

- 60 grams part-skim shredded mozzarella cheese

- 85 grams frozen peppers and onions veggie blend

- 40 grams nonfat plain greek yogurt

- 1 tablespoon ranch seasoning powder

DIRECTIONS:

1. Preheat your air fryer to 400 degrees Fahrenheit.

2. In a pan over medium heat, cook down your frozen peppers and onions blend, and add salt and pepper. Let them heat through and defrost, you can even cover them on medium heat.

3. Once the vegetables are soft to your liking, add your ground beef and season with whatever seasonings you prefer. I used salt, pepper, garlic powder, onion powder, red pepper flakes, and a dash of chili powder.

4. On a microwave-safe plate in between two damp paper towels, microwave your stacked corn tortillas for 30-45 seconds. Separate immediately after heating through to prevent them from sticking together.

5. Now it's time to assemble: add a sprinkle of shredded mozzarella to the center of your tortilla, add enough beef and peppers for the taquito to be filling but not at risk of breaking, and roll gently. Place all of your rolled taquitos open-side down so that you don't have to use a toothpick.

6. On a sprayed foil-lined air fryer tray, cook your taquitos at 400 for about 7-10 minutes, or until desired crispiness. I like to spray mine with cooking spray and add a sprinkle of salt on the outside. For the cheesesteak vibe, you can even add a sprinkle of sesame seeds!

7. While your taquitos are cooking, it's time to make the dipping sauce. In a small bowl, add 40 grams of nonfat greek yogurt and about one tablespoon of ranch seasoning powder. It's going to be thick, so add water little by little until it reaches your desired consistency. I even add salt, black pepper, and some garlic powder for extra flavor.

8. Once your taquitos are crispy to your liking, plate them with your homemade ranch and whatever sides you have. Enjoy! :)