Jalapeno-stuffed Steaks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Beef, Favorites, Grill, Peppers | 4 | Servings | |
INGREDIENTS
| 2 | lb | Trimmed filet of beef, cut |
| Freshly ground black, in 4 | ||
| Thick steaks | ||
| stuffing- | ||
| 10 | Jalapeno chiles, stems and | |
| 40 | Milliliters garlic, minced | |
| Removed, chopped | ||
| 1 | T | Vegetable oil |
| 1 | Onion, chopped | |
| 1/2 | c | Grated monterey jack, cheese |
INSTRUCTIONS
Saute the chiles, onion, and garlic in the oil until soft but still a littl crisp. Remove, cool, and mix in the cheese. Refrigerate this stuffing a day before you use it. Slice into the steaks from the edge, creating a pocket for the stuffing. Stuff with the jalapeno mixture and fasten the opening with a toothpick, i necessary. Season the outside of each steak with the black pepper. Grill over hot charcoal to desired doneness. Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt
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Nutrition (calculated from recipe ingredients)
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Calories: 528
Calories From Fat: 180
Total Fat: 20.1g
Cholesterol: 191.7mg
Sodium: 215.8mg
Potassium: 1074.9mg
Carbohydrates: 12.7g
Fiber: 1.1g
Sugar: 1.5g
Protein: 75g