Ingredients

• dash olive oil
• ½ onion
• sliced
• ½ red pepper
• sliced
• ½ yellow pepper
• sliced
• 2 tsp Cajun spice seasoning
• 1 tsp soft brown sugar
• 2 tsp chopped chipotle chillies
• splash boiling water
• 250g/9oz rib-eye steak
• sliced
• 2 flour tortillas
• 100g/3½oz Cheddar cheese
• grated
• 1 tbsp olive oil
• tinned sweetcorn
• ¼ onion
• finely chopped
• ¼ red pepper
• finely chopped
• ½ tsp Cajun spice seasoning
• plus extra for sprinkling
• salt and freshly ground black pepper

Directions

• Preheat the grill to medium.
• For the enchiladas
• heat a dash of olive oil in a wok
• add the sliced onion
• red and yellow pepper and fry for 4-5 minutes.
• Add the Cajun spice
• brown sugar
• chipotle and a splash of boiling water and cook for 2-3 minutes.
• Heat a separate pan until smoking hot
• add the sliced steak and sear for 30 seconds
• or until browned on all sides. Add the steak to the pan with the peppers and stir together. Meanwhile
• briefly warm the tortillas under the grill.
• Place the warmed tortillas onto a baking sheet. Place a line of peppers and steak down the middle of each tortilla and then roll up. Scatter with grated cheese and place under the grill for 4-5 minutes
• or until the cheese is bubbling. Remove from the heat and keep warm.
• For the corn salsa
• heat the olive oil in a pan
• add the corn kernels and fry for 2-3 minutes. Add the onion and pepper and fry for 2-3 minutes. Add the Cajun spice
• salt and freshly ground black pepper and fry for a further minute.
• To serve
• spoon the salsa onto a serving plate and top with the enchiladas. Sprinkle with Cajun spice to garnish.