Dinner with Hot Pockets steak fajita recipe with cheddar cheese, onions, and tomato sauce in a crispy buttery crust sandwiches, steak fajita recipe

WATER, ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), COOKED BEEF STEAK GROUND AND FORMED CARAMEL COLOR ADDED (CONTAINS UP TO 14% SOLUTION OF WATER, SALT, SEASONING [YEAST EXTRACT, MALTODEXTRIN, FLAVORS, BEEF STOCK, SUNFLOWER OIL, SALT, SODIUM PHOSPHATE, BEEF FAT], SODIUM PHOSPHATE, POTASSIUM CHLORIDE, CARAMEL COLOR), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO [COLOR]), ISOLATED SOY PROTEIN, TOMATO PASTE, RED BELL PEPPERS, 2% OR LESS OF MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SUGAR, MONO & DIGLYCERIDES, SOYBEAN LECITHIN, POTASSIUM SORBATE AND CITRIC ACID (PRESERVATIVES), ANNATTO AND TURMERIC COLOR, VITAMIN A PALMITATE ADDED), SEASONING (BREAD CRUMBS [BLEACHED WHEAT FLOUR, DEXTROSE, YEAST, SALT), SEASONING (CHEDDAR AND BLUE CHEESES {MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, SALT, DEXTROSE, DRIED ONION, NATURAL FLAVOR, SOYBEAN OIL, GARLIC POWDER, CITRIC ACID, LACTIC ACID, SPICE, EXTRACTIVES OF PAPRIKA AND ANNATTO]), ONIONS, PALM OIL, SUGAR, FRACTIONATED PALM OIL, MODIFIED FOOD STARCH, SALT, SOYBEAN OIL, DOUGH CONDITIONER BLEND (CALCIUM SULFATE, SALT, L-CYSTEINE HYDROCHLORIDE, GARLIC POWDER, TRICALCIUM PHOSPHATE, ENZYMES (WHEAT]), CILANTRO, SPICES, DRIED GARLIC, PAPRIKA, DRIED CHICKEN BROTH, YEAST, LIME JUICE CONCENTRATE, VINEGAR, POTASSIUM CHLORIDE (POTASSIUM CHLORIDE, CITRIC ACID), SOY LECITHIN, SMOKE FLAVORING, SEASONING (MALTODEXTRIN, MODIFIED CORN STARCH, BUTTER FLAVOR), WHEY, SOY FLO

Hot Pockets, frozen appetizers & hors d'oeuvres, serving 127 g, package 9 oz/255 g. Ingredients as printed on the label.