ASIAN EGG CREPES WITH HATCH CHILE FAJITA FILLING

Ingredients

• Crepes
• 2/3 cup flour
• 2 tbsps cornstarch
• 1/2 tsp McCormick® Sea Salt Grinder
• 1 1/2 cups warm water
• 1/2 tsp toasted sesame oil (vegetable oil)
• 1 tbsp vegetable oil, divided
• 4 eggs, divided
• Hatch Chile Fajita FIlling
• 3 tbsps lime juice, plus lime wedges to serve
• 3 tbsps vegetable oil, divided
• 1 tbsp honey
• 2 tsps McCormick® Garlic Powder
• 1 tsp McCormick® Sea Salt Grinder
• 1/2 tsp McCormick® Coarse Ground Black Pepper
• 450 g skirt steak, trimmed
• 1 medium, onion, sliced
• 1 medium, Hatch chile pepper, sliced
• 1 can (400 g) fire roasted diced tomatoes, undrained
• 2 tsps McCormick® Chile Pepper, Ancho
• 1 tsp McCormick® Cumin, Ground
• 1 cup shredded, Monterey Jack cheese
• 1 medium ripe, avocado, peeled, pitted and sliced
• 2 tbsps chopped fresh, cilantro