Steak Queso Crunchwrap Sliders

Steak

1. Combine all ingredients except steak in a small bowl, mix well then brush onto steak, set aside

Creamy Chipotle Sauce

1. Mix everything well and set aside

Pico de Gallo

1. Mix everything well and set aside

Green Chili Queso

1. In a small pot, melt butter over medium heat and stir in garlic - cook about a minute
2. Sprinkle flour over the melted butter, and whisk to make a paste - cook 1-2 minutes, then slowly whisk in the milk
3. When smooth, add the chilis and let come to a simmer, then turn down to low and start adding the cheese, a little at a time and stirring well to keep from clumping
4. Season with salt & pepper, then set to the side

Corn Tortillas

1. Follow recipe to make the dough, and when ready to make the tortillas, roll into 1 inch balls, flatten and cook as normal
2. To make it into a tostada, heat a small pan wit a tablespoon of so of oil, add one of the tortillas, then cook until crispy on both sides - remove

Steak and Build

1. Heat grill and cook steak until done to your liking - but ya know...medium rare wouldn't be a bad thing here - when done, remove, let rest 10 minutes then slice super thinly
2. Heat a non-stick over medium
3. Build: put some chipotle sauce in the center of a flour tortilla, top with a little of the pico, one of the tostadas, some thinly sliced steak and then fold the tortilla around everything 'crunch wrap' style and place fold-side down in the pan
4. When it's starts to brown, flip over and repeat
5. Serve with warmed chili queso sauce\