Italian Chicken & Pepper Sandos

1. Prep

1. Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil. Wash and dry produce.
2. Halve, peel, and thinly slice onion: mince a few slices until you have 1 tbsp.

2. Make Filling

1. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion: cook for 3 minutes.
2. Add beef and Southwest Spice Blend: cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes.
3. Stir in Tex-Mex paste and 1/3 cup water. Simmer until mixture has thickened and beef is cooked through. 2-4 minutes more. Turn off heat.

3. Assemble and Bake

1. Meanwhile, drizzle tortillas with 1 tbsp olive oil: brush or rub to coat on both sides.
2. Place tortillas on a clean work surface. Once beef filling is done, add a heaping 1/4 cup filling to one side of each tortilla, then sprinkle each with 1 tbsp Mexican cheese blend. Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet.
3. Bake on middle rack until golden brown and crispy. 8-12 minutes.

4. Finish and Serve

1. While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.
2. In a separate bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
3. Divide flautas between plates. Top with pico do gallo and lime crema. Serve.